Buffalo Wings On Television
The first mention of Buffalo wings on national television may have been on NBC's Today show in the 1980s. Teressa Bellissimo cooked a batch in front of the camera, and mentioned that she was using a certain brand of hot sauce by name. Bryant Gumbel commented that the chicken wings looked like "drummies". Increasingly, since the 1970s, restaurants were promoting an entree of the thicker first joint of the wing, calling them "chickies" or "drummies", to people who wanted the flavor of traditional "southern fried chicken" in about ten minutes, versus the twenty minutes or more needed to properly fry the thicker breast, thigh, or drumstick portions of a chicken. The dish radically gained prominence nationally after the Buffalo Bills' four consecutive appearances in the Super Bowl from 1990-1993 focused considerable media attention to the area for an extended period of time, giving Buffalo cuisine significant nationwide exposure. Clips showing cooks preparing the dish continues to be featured on nationally televised sporting events involving the Buffalo Bills and to a lesser extent the Buffalo Sabres.
The Travel Channel show Food Wars held a competition between Anchor Bar and local Buffalo rival Duff's Famous Wings. Duff's narrowly won, with Duff's wings considered to be spicier, while Anchor Bar's was meatier and fried more well-done.
In "Tailgate Warriors with Guy Fieri", Buffalo vs. Chicago, the buffalo team made Buffalo Wings.
Read more about this topic: Buffalo Wing
Famous quotes containing the words buffalo, wings and/or television:
“As I started with her out of the city warmly enveloped in buffalo furs, I could not but think how nice it would be to drive on and on, so that nobody should ever catch us.”
—Anthony Trollope (1815–1882)
“The morning is flying on the wings of his age
And a hundred storks perch on the sun’s right hand.”
—Dylan Thomas (1914–1953)
“The television critic, whatever his pretensions, does not labour in the same vineyard as those he criticizes; his grapes are all sour.”
—Frederic Raphael (b. 1931)