Wings

How much do you really know about America's favorite finger food?

This week, Tim and Sother break down the contested origins of the buffalo wing — from the Anchor Bar's 1964 creation story to the overlooked counter-narrative of John Young's Wings and Things. They examine Calvin Trillin's landmark 1980 New Yorker piece and what it reveals about how food history gets written.

Then it's on to technique: the science of crispy skin, why baking powder changes everything, and Tim's personal grill-to-air-fryer method that's become his go-to. Plus three original boozy wing sauces — a Bloody Viking–inspired aquavit glaze, a bourbon-sorghum barbecue, and a tangy hard cider preparation.

To drink: the Bloody Viking cocktail with a Midwestern snit of pilsner on the side.

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Thanks to all of this week’s partners:

G4 Tequila: https://pkgdgroup.com/g4-tequila/

Atheras Spirits: https://atherasspirits.com/

Underberg: https://underbergamerica.com/