Deviled Bones - The History of Hot Wings

[@TastingHistory]

FYI Buffalo Wild Wings was founded in Columbus, not Cleveland like I say in the video. Thanks Bright Cellars for sponsoring this video and for the limited-time offer! Click here bit.ly/BrightCellarsTastingFeb to get your first 6-bottle box, a $150+ value, for just $55!

[@danielsantiagourtado3430]

You're amazing max😊😊😊😊

[@DLFH]

Max you rascal, wine with deviled bones. And in my house it shall be known all hot wings are now called deviled bones.

[@Didymus20X6]

How you going to have an episode called "Deviled Bones," and NOT have some Heavy Metal riffs?

[@lmno40]

Eh em, history of Buffalo wings....kzbin.info/www/bejne/goiafnRqjcSNeJYsi=IdQ24neEpvKmY-DK

[@Lightning_Toad]

Kinda wild that this comment is 'older' than the video itself. I imagine YT changes the timestamp on videos once they're public, but not the timestamps on its comments

[@lhfirex]

Now I really want Max to get an interview on Hot Ones. I'd be interested to see what questions he gets asked!

[@ravenhelms]

Yaaaaaasssss

[@mylesjude233]

I'd watch that full stop 😊

[@myroomisblue2679]

Hot ones max miller lets go

[@myroomisblue2679]

Maybe even have max do a reverse with various hotsauces with homemade garuum and asafoetida ect

[@VanemanaAMVs]

Please hot ones.

[@JadeIsChronicallyTired]

Henceforth all my D&D taverns will offer a special of "Deviled Bones and Ale" thanks for the food ideas max!

[@ArchaicAnglist]

Deviled Bones and Braggot, methinks.

[@Zawfee]

Genius!

[@JadeIsChronicallyTired]

That's such a good idea! Maybe it varies from tavern to tavern based on regional breweries! @@ArchaicAnglist

[@adamwelch4336]

In the d&d cookbook they have cockatrice wings

[@JadeIsChronicallyTired]

oooh I didn't know that! I liked devilewd bones better but that maskes for some cool substitutions@@adamwelch4336

[@Lightning_Toad]

Something that's become increasingly clearer to me from these videos is that recipes don't really get 'invented' so much as 'written down for the first time,' which makes it difficult to say who, when, or where a type of food got its start. Which makes sense considering that, historically, people likely didn't have the luxury of deciding what ingredients to get for dinner and instead just used more conceptual cooking skills to prepare whatever they were able to access. That probably means folks didn't really care to learn specific recipes, as they might not consistently have the ingredients it requires anyway.

[@terminallumbago6465]

Right. Even before Deviled Bones, out of the thousands of years humans have been around I find it hard to believe nobody had ever thought to do that. It makes you wonder how much true history will forever remain unknown because it was never recorded and has since been lost or misremembered.

[@stevefromthegarden1135]

Another factor is that back in time, most people couldn't read. Hard to write down a recipe if you can't read or write

[@terminallumbago6465]

@@stevefromthegarden1135 That’s why a lot of the historic recipes come from the upper classes, who were more likely to have that education.

[@shanekeenaNYC]

That's why I am glad that at least some of us are making sure to spread this knowledge and ensure it doesn't die. We don't want another library of alexandria incident.

[@Jasonwolf1495]

There's also the difference of little things. The difference between buffalo wings and other chicken wings is sauce. We've eaten chicken wings since we had chickens.

[@annaperenna4678]

I bet that "Kummelweck" comes from "Kümmelweckerl". "Weckerl" is what Austrians and Bavarians (I think) call bread rolls and well "Kümmel" are just caraway seeds. I love how language works with these things

[@adambarron4015]

The deviled bones double cook reminds me of a St. Louis style of wing called "trashed". The wings are flash fried, sauced, and then fried again. Absolutely destroys your frying oil, but you get a crunchy almost jerk flavor.

[@bowlofsoup12]

As someone from stl. Those are just normal wings to me 😂

[@sebaschan-uwu]

Unhinged cooking

[@tessas.5840]

We need a Townsends/Tasting History crossover please!

[@MeantForNothing]

Yep definitely, it's hard to imagine Max in 18th century farmer clothes thoughXD

[@azilbean]

Yes!! I've been thinking that too! Also, Max and Sohla!

[@chrisball3778]

I think he actually did one a few years ago. I can't remember whether it was on this channel or Townsends.

[@borisdevilboon8064]

He did an interview with townsends on a nutmeg tavern live ep.

[@mxecho]

and Joe Perra

[@kirstenpaff8946]

Max, I saw your cookbook for sale at the Met Museum gift shop in NYC over the weekend. Congrats, you're fancy now.

[@YeshuaKingMessiah]

“cuz ur fancy”

[@peterd9940]

I just want to say thank you. My wife suffers from daily chronic migraines, but cooking is one of the activities she can do that brings her peace. She loves your channel and your receipies. Thank you 😊

[@stupidmangoz]

Those suck SO much. The fact people have to deal with it more often than once a year is ridiculous. Hope she finds a permanent fix that keeps her healthy

[@peterd9940]

@@stupidmangoz appreciate your support 🙏 ❤️

[@Sniperboy5551]

Has she tried ergotamines? Those seem to be the most effective class of medication.

[@kostaad]

Please verify that your wife doesn't have a PFO still open.

[@an0rmalp3rson70]

Man, DAILY? That's really gotta suck

[@VirtuaFig]

Max, you had me at “To that, I say: ‘fie!’” That’s the spirit, sir!

[@lordbarristertimsh8050]

One thing I like about this video is that Mr. Miller does his due diligence when talking about chicken wings, and the myriad of ways that they have been cooked, seasoned, and eaten throughout history. Mr. Miller takes the time to explain that, chicken wings, hot wings, and Buffalo wings are all slightly different, and have different origins { and when you factor in who you might be speaking with, things become even more fractured and divisive }, which I am glad he took the time to research and clarify. That happens to be one of the many things I like about his videos.

[@chrisball3778]

Turnspit dog at 04:15! Alexis Soyer was a really interesting guy. He was French, but became a famous chef after moving to Britain. As well as feeding the wealthy in fancy clubs, he dedicated himself to feeding the poor and hungry. He set up soup kitchens, even travelling to Ireland during the Great Hunger to provide famine relief in Dublin. The reason for his early death was that he worked with Florence Nightingale during the Crimean War to feed the troops, and whilst there, contracted dysentery, from which he never fully recovered.

[@jeromethiel4323]

Dysentery from eating all those hot wings?!? I've had hot wings so hot that i thought my digestive track would never recover! (And yes i know Dysentery is NOT caused by spicy food, but infection of the colon.)(It's a joke.)

[@theotherohlourdespadua1131]

His time in Ireland during the days of potato famine was... Complicated to say the least. While he did go there for ostensibly charitable reasons, his soup kitchens were more like human exhibition pens given it was designed so that the wealthy can watch the poor eat like it's a novelty and there was paid admission to do so (many newspapers commented on that). And his famous "famine soup" is so watered down even the middle class reporters question of its nutrition (per person, a bowl of soup would contain only a few drops of meat broth and a few grams of meat)...

[@chrisball3778]

@@theotherohlourdespadua1131 There's probably a mix of valid and invalid criticism there. Not all soup kitchens set up in Ireland during the period were alike, but all had to make the most of the available ingredients. Most probably served food that was more watery than ideal. On Top of that, Soyer was attacked in bad faith by some quacks who claimed that no soup could ever be nourishing, a false claim that may have affected some of your sources. As for the idea that the soup kitchens were 'human exhibition pens'... I'd really rather have sources for that claim, but in the absence of the, I'd point out that the Great Hunger was largely caused by the apathy and indifference of the English authorities that controlled Ireland at the time. A publicity stunt aimed at trying to shift English public opinion towards blocking food exports from Ireland in the 1840's would be 100% an objectively good thing, even if the optics look bad today.

[@michelleboyle6497]

Wow, what a great human being 🥰

[@superkamehameha1744]

Making chicken wings with a Combusken in the background.... Brutal

[@chefjeff1366]

🤣

[@andreagriffiths3512]

There wasn’t a disclaimer of “No Combuskens were harmed in the making of this video”… 😮

[@jemm113]

@@andreagriffiths3512 we’re living in a post-Palworld world now! The monsters can be eaten!

[@andreagriffiths3512]

@@jemm113 finger-lickin’ good 🤪

[@calvinr.johnsonjr.9076]

​@@jemm113pokemon was eaten in that world it didn't take the knock off to do that

[@tsgsjeremy]

I love the way you bedight your videos with new (old) words and phrases like "deviled bones." Nine out of ten hardtack (clack clack) afficionados agree.

[@Justanotherconsumer]

The tenth is at the dentist after attempting to eat the hardtack directly.

[@coolandgood1010]

words.

[@Nylon_riot]

That clip gets me each and every time. At the civil war museum in Gettysburg, they have a remaining hard tack on display, and I would stare at it wondering what it tastes like. But now I do know what it sounds like.

[@ItsBAndBees]

“If I want to have wine with hot wings, then I will have wine with hot wings.” Spoken like a true queen, thank you. I shall also make whatever weird food and drink combos that please my soul

[@piperplays2]

Would love an episode centered on odd botanical foods from history, or interesting ways to prepare unusual fruits/vegetables. Absolutely love your channel; once taught a class on Plants and Human Culture and your info is fantastic. -A Botanist

[@sevenandthelittlestmew]

My MIL makes deviled bones. We have a standing rib roast traditionally for Christmas Eve, and she saves the bones after carving the roast. We go over for brunch on Boxing Day, and she uses those leftover (and very meaty) rib bones with the excess meat to make deviled ribs. Same recipe as you have for the deviling rub, but with oil added, to lock in whatever moisture is left in the meat when baked. They’re tasty and easy and use up all the remains of a very expensive cut of meat!

[@-jank-willson]

more of a british style of hot wings?

[@sevenandthelittlestmew]

@@-jank-willson I don’t think so, since we don’t use wings from any kind of fowl. It’s all beef all through the Christmas season, baby! Also, my MIL’s family was originally from Canada (we live in the US), which is probably why we have Boxing Day brunch and go to the horse track. 🤷🏻‍♀️

[@Sniperboy5551]

Can I get an invitation?

[@emo6577]

I might mention this to my grandma as something to try this holiday season! She hates wasting food but sometimes it can be hard to get people to eat the scrap bits

[@sheenachristina2385]

Just in time for the Super Bowl! These sound amazing. I love mustard based bbq sauces, so this sounds right up my alley! Gonna add these to the spread.

[@micheleparker3780]

Where'd you say you live?🤤

[@sharlathompson8184]

The 'AARG' bite at the very end shall henceforth be the 'clack-clack' for chicken wing eating! And YES to you on Hot Ones - that would be spectacular!!!!! :)

[@dereinzigwahreRichi]

"The best wine you drink is the wine you most enjoy." Great wisdom, probably born from wine itself. Thank you for encouraging us against stupid conventions, Max! That's why I'll have my spanish or italian strong reds with nearly everything, including Weißwurst. In the evening, if I please so.

[@sebaschan-uwu]

That was part of the ad, dude, they just want you to buy wine of course they don't care which bottle you buy.

[@dereinzigwahreRichi]

@@sebaschan-uwu OK, maybe he gave Max this line to say or maybe he got just some bullet points about what to talk about and wrote the rest himself. Anyway, he got on the internet and said this aloud into a camera, so he did identify with that statement. And I still think it's a good one. If he absolutely hadn't liked that he could've vetoed and offered something else to say, I guess.

[@MrCrchandler]

Speaking of sauces, the 19th century British specialty Reading sauce might be worth a revival. It appears in "Around The World in Eighty Days" in the description of Phineas Fogg's breakfast (maybe more accurately brunch). Along with roast beef with mushrooms he has "a fish in Reading sauce." Recipes for it call for various Asian spices (similar to Worcestershire sauce) but also pickled walnuts. Something like a nutty curry sauce.

[@corey2232]

I bet John Young's family will really appreciate you giving him credit, as I've seen videos pop up of them trying to honor Young by crediting him for a lot of what Anchor Bar gets credit for.

[@l0sts0ul89]

gave us the og sauce

[@Kmvxh4wn]

I held my breath worried you would not talk about John Young. Thank you for sharing his story. I live in DC and mumbo sauce is still a staple here. Can't have chicken with out it!!

[@kjellingvaldsen1967]

I wonder why he wasn't mentioned by the mayor ... hmmm ...

[@mrclueuin]

@@kjellingvaldsen1967 Gee, I wonder why... 🤔 😏 🙎🏽‍‍

[@anonomas6126]

He moved in 1967 and his food moved with him. Well before 1977 when the mayor made his proclamation.

[@catherinesanchez1185]

Originally from Ohio , been living in Maryland for over 25 years . I had never heard of Mambo or Mumba sauce til I started working in Baltimore and my coworkers said it was a requirement for all fried meats especially chicken . A lot of the casual restaurants here have it on request . The fried chicken places just have it sitting in the table with the ketchup

[@Kmvxh4wn]

Important question/test. Do you get your chicken with sauce on top or sauce on the side?!

[@emmelsmusic79]

The dry mustard is your source of back of the mouth heat. Cayenne affects more of the front of the mouth. The longer dry mustard sits in a liquid, the spicier it becomes. You probably only want to put about an eighth of a teaspoon of dry mustard.

[@andersjjensen]

It's easy to figure out where the heat is coming from: If you breathe out through your nose and your eyes well up, like you've been maced, it's mustard.

[@resourcedragon]

I tend to eat fairly hot curries and chilies but a few years ago I was having a little English mustard with some beef. I was very cautious with the amount I put on the piece of meat I put in my mouth - and I still felt like one of those cartoon characters where a steam whistle appears out of the top of their skull. That was when I decided that English mustard (and I think I might have made it from the powder) is Not For Me (unless it is diluted in a large volume, e.g. when making devilled eggs). AronRa (unsurprisingly) eats the sorts of chilies that set off Scoville counters at 50 paces but I would be really curious to see how he goes with mustard.

[@Xerxes2005]

@@resourcedragon So I guess you're not too keen on English mustard...

[@annalieff-saxby568]

Colman's English Mustard Powder is an essential store-cupboard ingredient. Just a pinch, added when cooking, makes any cheese sauce much, much cheesier.

[@chezmoi42]

@@annalieff-saxby568 It is also a valuable addition to a good vinaigrette; just a pinch assures a successful emulsion that doesn't separate easily. You quickly learn what your tolerance is.

[@AmberMKestner]

Max and Sean doing Hot Ones would be a show worth watching including the History. YES!

[@Moetastic]

One thing I've learned from this channel, foods we love today exists out of a collaboration of many people at many different times in history that all comes together to form a work of art.

[@keepclimbing15]

Beef on Weck is a highly underrated sandwich! Absolute staple for any gathering if you're from WNY, right next to the baked ziti. When I saw the picture I got immediately homesick, lol. So many cities have the most famous food they are known for and then the secondary uniquely local food that might even be better than the other. Philly has the roast pork sandwich, Chicago with Italian beef, Buffalo with beef on weck etc. So even if wings aren't exactly originally from Buffalo we have the beef on weck. Be sure you eat it with some loganberry pop!

[@ginnyweatherbee7941]

Don’t forget plenty of horseradish..yumm

[@mnemonik61]

Lol, I'm down in the Binghamton area and around here if ever you forget the baked ziti at your party, you f***ed up! 😂 It's like our version of midwestern 'hot dish.'

[@fnjesusfreak]

I got very addicted to beef on weck when I came to WNY in the mid-90s. XD

[@jonesnori]

I've only had the airport version of Beef on Weck, but that was good enough to make me wish I had a real one.

[@mybigfatpolishlife]

a beef on weck from anderson's with a vanilla frozen custard is really good

[@Aramis419]

I feel bad for Alexis Soyer. He only had four years to see the blissful dissemination of his wonderful dish!

[@KC-gy5xw]

He is one of my food heroes..

[@NullElemental]

a foodero even@@KC-gy5xw

[@WillfulPicturesMelindaHall]

Thank you for using a favorite illustration at 4:15. Look who is powering the spit. Yes, it’s a dog on a wheel while the kitty chills.

[@eoinm5758]

I found this channel when I was on the worst hang over of my life on a Sunday morning hated the world didn't want to talk to anyone and the wholesome of it all got me through..... Love it

[@madmanmortonyt4890]

I made a big ol' batch of these for my coworkers. They loved them! Thanks Max

[@digitalis2977]

I mean... Frank and Theresa's stories aren't mutually exclusive. It's entirely possible that both are true: that Frank got too many wings, and that Theresa was looking to use them up in stock and other applications. In fact, it may be MORE likely that both are true since if they were ordering wings specifically for stock, they would be ordering just enough for that specific need, so she likely wouldn't use her limited supply up making something OTHER than stock unless she had excess wings to dispose of.

[@fnjesusfreak]

A good and perhaps valid point.

[@nikkiewhite476]

More likely she booked them up for the stock and instead of tossing them out, picking the meat off or giving them to dogs she grabbed them as something she could feed to a bunch of broke young kids. Like Mac said the wings/bones are cooked beforehand. Trying to cook raw bone-in chicken in the deep fryer is a recipe for half raw meat and Salmonella.

[@digitalis2977]

@@nikkiewhite476 *Stares in KFC.* Raw wing sections literally take 10 minutes for flats and 12 minutes for drumettes at 375°.

[@nikkiewhite476]

@@digitalis2977 KFC uses a pressure deep fryer... Besides why would she give them her stock material? People that toss out perfectly edible meat leftover from making stock have to be so rich they don't cook for themselves. Back in the 1960's people didn't waste like we do now. Hell when I worked in a restaurant in the early 2000s one of my jobs was picking the edible meat off the turkey bones after the carcass had been boiled for stock. In the 1960s it would have been unheard of to toss good meat out.

[@digitalis2977]

@@nikkiewhite476 Yes KFC does...AND ABSOLUTELY EVERYONE ELSE DOES NOT. Plus, you can't deep fry a boiled chicken anything: the meat has too high a water content to safely fry without explosions and foaming, and the meat wouldn't hold together because of the partially denatured proteins. And yes...anything you use to make a stock you *THROW AWAY* because it has been cooked past the point of inedibility. That's the whole point of a stock over a broth: to cook the ingredients so thoroughly that they disintegrate into the liquid to impart both flavor and nutrition. If she were making anything even closely approximating a proper stock, the only way to get those chicken wings out of the pot was with a sieve because both the aromatics and the protein have been cooked to near nothingness (in the case of chicken wings, to the point that the joints have gelatinized and the collagen is leaching from the bones.)

[@senior_ranger]

Amidst all the utube dreck, there is this --- a pure joy. Genuinely fascinating (and useful) content, flawless production, and a sincerely nice host. Thanks for all the work that produces this.

[@tomgriffin80]

You can still buy mushroom ketchup in nearly all shops and supermarkets in the UK and Ireland it's phenomenal stuff, also great vegan alternative to worcestershire sauce

[@karenmia6696]

As a Buffalonian, the story I've always been familiar with is a combination of both Theresa and Dominiques...That Dominique and his friends came in late at night on a Friday during lent, wanting some food. Since the restaurant hadn't been serving meat that day, the only thing they had readily available was leftover chicken wings, so Theresa fried em up and served them to her sons friends. It was a hit and they decided to offer fried "Buffalo wings" on their menu. Never heard the mistaken order of chicken story, although I guess that could be true too. I also have never heard the story of John Young and Wings and Things...You learn something new everyday 😊 All I know is I've been all over the country, and Buffalo has the best wings anywhere, no contest..They've definitely perfected them... 😊

[@cleverusername9369]

People from Buffalo should also be called Buffalo.

[@karenmia6696]

@@cleverusername9369that's awesome!

[@jeffschmidt2122]

I had the wings at Anchor Bar last summer. Whatever the history, they were the best wings I've ever had. Perfectly cooked and sauced. I crave them whenever I remember them, and every other place comes up short. Normally I'd chalk up a post like yours as hometown pride, but that ain't the case here. They're the best.

[@karenmia6696]

@@jeffschmidt2122 Right? They really are! I think every section of the world has its thing..Wings just happen to be Buffalo's 😊

[@danevertt3210]

Is this Buffalos own “Yings, Wings and Things”?

[@joshs8344]

Max... I gotta tell ya, after a long, stressful day, watching your videos along with something decent to eat and a little bourbon is my ultimate way to relax. Thank you for all you share. I absolutely love your channel!

[@dennisfahey2379]

That would be an interesting series - just "sauces". Beyond the classic mother sauces - what of the convenient store bought sauces that stand the test of time? Heinz 57, HP, A1, Worcestershire, Oyster, etc. In fact just Heinz alone had a bunch of really good sauces. I wonder if anyone has done a chart of all the sauces out there. Like one of those kingdom:family type zoological breakdowns where you could trace a sauce back to its roots. I think McDonalds nuggets have proven the value of a sauce to the overall impression of a food item.

[@Mark-nh2hs]

Esp American sauces as I live in the UK and we only know a few. Look at BBQ sauce in America there are loads of different types and colours plus other sauces I probably never heard off.

[@GiselleMF]

When I was a young adult, chicken wings still went for under $0.50 per pound... now they're more expensive than anything else.

[@trustytrest]

Cheap commoner food becoming so popular that they're bordering on luxury food prices. Gotta love it.

[@BorksmithandTheBeef]

I remember somewhere (might have even been here) learning that cured meat and lobster had the same issue. Cured meat because fresh was expensive, and lobster used to be poor people food. Then I guess someone decided they liked it and now it's rich people food.

[@jonlava173]

Corporate greed

[@WeDwellinaFiefdom]

@@trustytrestWe’re about to see it with tinned fish too if TikTok is any indication

[@Leto_0]

1- Agricultural prices have been kept low through government subsidies. Subsidies rise and fall over time and don't always keep up with inflation 2- The cost of raising livestock has probably skyrocketed since people started paying attention to the quality of life of farm animals, as well as practices like feeding them antibiotics and other potentially harmful things 3- Restaurants make profit by criminally underpaying staff. That's getting harder to do, which means they have to raise prices 4- Supply and demand, consumers get what they pay for. Stop buying $18 appetizers and restaurants will stop selling $18 appetizers

[@stumccabe]

After asking for a chicken breast at a Virginia buffet, Winston Churchill was informed by his genteel hostess that Southern ladies preferred the term “white meat.” The next day he sent her a corsage, with a card: "I would be much obliged if you would pin this on your white meat."

[@micheleparker3780]

😂😂😂🎉

[@Pho_King_A]

Churchill had some of the best comebacks I've ever read. Here's one. Bessie Braddock MP: “Winston, you are drunk, and what’s more you are disgustingly drunk.” WSC: “Bessie, my dear, you are ugly, and what’s more, you are disgustingly ugly. But tomorrow I shall be sober and you will still be disgustingly ugly.”

[@homuraakemi493]

Chad move

[@ForbiddenChocolate]

That's so funny, I don't even care if it's true! 🤣🤣

[@AnEnglishmanOverseas]

@@Pho_King_A Winston, if you were my husband I'd poison your tea! Madame, if you were my wife, I'd drink it...

[@Maxaldojo]

Well done, Max. I grew up in Cleveland, Ohio in the 60s and 70s and sometime in the mid-70s we were visiting relatives near Buffalo, New York. One night, they ordered pizza from Santino's Pizza Shack (recently closed) and my cousin and I walked through the woods to the Shack to retrieve the pizza. Along with pizza, we picked up a bucket of chicken wings??? Never heard of eating chicken's wings... They were EPIC! First day back home, I went to school and told my friends about these spicy chicken wings and how crazy good they were. I was asked if my relatives were poor? Poor, no... Well, only poor people eat chicken wings... Eons later, who's laughing now... Thanks for the memories!

[@roberthiltz2741]

Loved the “Harwurp” last chomp at the end of this episode! I bet you are expecting a lot of virulent comments from upstate New Yorkers such as myself declaring the true origin of wings, but I truly believe that first conception was a glorious mixture of culture and timing happening upon themselves in a glorious union of simplicity! Yup, I dig wings

[@GeomancerHT]

The tips are the best part for me, I hate when they cut them out, I cook them anyway and then present them separately, for the ones that like them.

[@ilsesmith9493]

If you bake it long enough, you can eat the bones.

[@ChrisB-nx4gw]

Me too, kinda like chicken jerky. Good to naw on.

[@abigail3570]

​@@ChrisB-nx4gw Fave part tbh

[@NIckyFromDunedin]

me too, i love the tips,

[@abigail3570]

@@NIckyFromDunedin that's what she said

[@meshuggahshirt]

"Why did you mention mustard twice?" "I said what I said"

[@j.lingle4713]

I would love to see a video on Worcestershire sauce.

[@brick6347]

I think it's always been commercially produced, and is the same now as in the 1700s (and made by the same company)

[@j.lingle4713]

It would be interesting to see how Brits first started using a fish sauce, then how it evolved into Worcestershire sauce, as well as how it was intended to be used. I love it as a marinade with Montreal steak seasoning for hamburgers and steak.

[@0neDoomedSpaceMarine]

@@j.lingle4713 Might have been the Romans who gave them the notion via Garrum/Liquemen, but I'm sure they weren't the first to think of fermenting fish. Fishes contain monosodium glutamate, ergo "flavor enhancer," which boosts the umami flavor of meat, so a developed fermented sauce like that has a lot of applications.

[@finwenolofinwe3373]

@@0neDoomedSpaceMarine No real connection to the Romans, excepting perhaps more esoteric ideas about the origins of SEA fish-sauces. Worcester Sauce is just one of many attempts to replicate the at that time hugely popular imported Asian sauces (see also earlier forms of ketchup). It is surprising how close they came though, considering for example various recipes for "soy-sauce" from the 18th and 19th century, usually involving mushrooms like the ketchup of the time.

[@chefjeff1366]

GREAT idea! this needs to happen

[@SeaStarr2890]

The transitions are always immaculate. The videos flow so well and always have the most interesting information

[@jwilliams3269]

Ok, so I’m a day late seeing the best channel on KZbin (currently sick, ugh), but two minutes in and Max already has me laughing out loud. I love his accents and now I really need to order deviled bones the next time I’m out for hot wings. Love you Max Miller, you’re a rare talent. Thanks for putting a smile on so many faces. ❤ love the combusken!

[@r.emmettmurphy6090]

The best Wings and Beef on Weck are at the Barbill in East Aurora near the Bills Stadium.

[@CJBroonie]

No, it’s Duffs! 😅

[@gonzobidde4225]

Btw. Kummelweck, 16:22 , is the butchered version of the german word Kümmelweckerl. "Kümmel" being caraway seeds and "Weckerl" is a dialect form for small bread or roll.

[@varana]

Depending on where it's from, "Weck" might not even be butchered - there's some dialects in which that is the commonly used form.

[@gonzobidde4225]

@@varana didn't know that. In which Region would it bei common?

[@fnjesusfreak]

And that's quite what it is; a kaiser roll topped with salt and caraway seeds.

[@varana]

@@gonzobidde4225 Saarland, Pfalz, Südhessen, teilweise Unterfranken bis Würzburg.

[@beth12svist]

​​​@@fnjesusfreak Eh. As an inhabitant of South Moravia (aka not that far from Vienna), I looked at that roll in the photo and thought "that's some misshapen Kaiser roll." 😉 The originals are round and have a pretty distinct star shape. If the Weck had started out as that at all, it has clearly undergone further evolution. (To clarify what I mean: not every Central European breadroll is a Kaiser roll, so saying the Weck isn't one isn't denying it its origins.)

[@jswets5007]

2 parts molasses, 2 parts yellow mustard (sauce not powder), 1 part Louisiana Hot Sauce. Damn fine bbq sauce.

[@HaKarina]

Thank you!

[@jswets5007]

@@HaKarina Enjoy. 👍

[@LairdDeimos]

You might want to define what kind of molasses. Blackstrap would not be a good time.

[@jswets5007]

@@LairdDeimos I said molasses. If I had meant blackstrap I would have said blackstrap, as would any reasonable recipe. They are generally considered to be different products by most individuals who would use them. That being said, blackstrap might actually work well for those who prefer a smokey sour flavor to a spicy sweet one. Actually, now that you mentioned it, I'm going to have to give that a try. Thank you very much! 🤗

[@jswets5007]

@@LairdDeimos Now I'm thinking: 2 parts yellow mustard sauce, 1 part molasses, 1 part blackstrap molasses, 1 part Louisiana Hot Sauce... Thank you for your suggestion. 😊

[@bensamuels4976]

I visited Sri Lanka a few years ago and deviled dishes were a staple of almost very restaurant. Usually deviled beef or chicken. Generally fried with oil in a skilled or wok, with sliced bell peppers, onion, tomato, and spices. Very delicious!

[@GhostShark31]

I love the little Combusken Pokémon stuffie in the back😍 Seeing what Pokémon plushie will be in the background of the video is just a bonus to watching/listening to history of yummy food🥰🥰

[@DLFH]

Leftover and non-choice parts like brisket or pork belly end cuts were traditionally tossed or overlooked until they were also discovered to be absolutely delicious.

[@nhmooytis7058]

Use everything but the squeal 🐷

[@sypialnia_studio]

"Traditionally tossed"? Nah, only the rich could afford to not consume entire animal. For peasants, regular country folks, there were no bad parts of an animal. You can clearly see this in traditional European and Asian cooking- the tripes, the offal, hearts and even chicken feet are all staples in the countryside cooking.

[@DLFH]

@@sypialnia_studio Tossed is not to be confused with unused, but should have said traditionally scraped would have been more clear as those parts were not choice parts to the affluent. And most definitely utilized by everyone else who could not afford other cuts. And in all parts of the world country cooking has always made use of everything from edible parts to the bones themselves for fertilizer and tools to name a couple uses.

[@DLFH]

@@nhmooytis7058 Absolutely whole hog, no part left behind

[@nhmooytis7058]

@@DLFH 😁

[@alasdairgoudie9459]

Wonderful (and slightly surreal) to see Colman's mustard behind Max! I wasn't aware they sold it in the U.S, but I'm happy to see it regardless.

[@0neDoomedSpaceMarine]

I know you can get both the pre-mixed Colman's and the dry powder over there. The pre-mixed is apparently kind of diluted and not as strong, while the powder remains the same.

[@asmith8692]

I'm from California and my parents always had Coleman's dry mustard in the kitchen. It is great when added to cheese sauce, though my mom would use it to make hot mustard sauce for Chinese food as well. So fairly common for at least 55 years, if not more.

[@ZhovtoBlakytniy]

I love spices that come in the tin box, those spices go on a display rack near the stove 😊

[@fnjesusfreak]

Yep, you can get it at any supermarket out here in Western New York

[@0neDoomedSpaceMarine]

You know, I could have sworn that I read somewhere that Colman's mustard powder was a very common ingredient in some regional dish in the US, but I cannot for the life of me remember what that was, or were. Wasn't Cincinnati Chili, and I don't think it was New England Clam Chowder either. Gumbo? Jambalaya?

[@AshBigs]

I’ve never thought of this but… I would love to see you on Hot Ones!

[@mikepette4422]

I wonder if Mark Wiens has ever been on Hot Ones if so I imagine he was like "yeah these are really nice" on the 10th sauce lol

[@bittersweetvictory8541]

now that you've informed me of beef on weck i want to cry because trying to find places that serve it is more likely to yield restaurants serving french dips than beef on weck. i LOVE french dip, i'd KILL to try a relative of my favorite hot meat sandwich.

[@thestickerfarm1254]

I am from Buffalo New York. Buffalo Hot Wings were born at the Anchor Bar, 1047 Main St., around 1960. Franks Red Hot sauce was first introduced around 1920. But wings were also prepared there before the civil war. Information from Buffalo History Museum and the book titled Buffalo Everything by Arthur Bovino. Love your channel and all history. Thanks

[@shawnndixon5254]

yup we turned them from peasant food to a global commodity.

[@amosherrera6853]

Hoping someday to see one of these awesome episodes that talks about the history of Lobster and how it was once prison food! As always, awesome job.

[@hawkatsea]

So proud of Max for finally doing a "spicy food" episode and finding a great story and a reasonably non-spicy food to pair it with. Today, 1/4tsp of cayenne...tomorrow, Heat Eaters!!

[@WinePunk]

Garnacha from Spain is a good wine pairing with mustard based dishes. You could also go with a full bodied French style Chardonnay. But there is a golden wine rule, if a dish goes well with beer it goes even better with Champagne. Choose a full bodied one.

[@Spunion637]

At 18:09 it’s almost like a plea to the sauce to take it easy on him instead of him saying it’s got good heat

[@Not_Mondokat]

Combusken is the perfect Pokemon for the background of this episode. Made me smile... :)

[@crowdemon_archives]

Hot chicken indeed 😂

[@MikeNoce]

This is the best channel on KZbin. My bro loves your book I got for him for Xmas . You are putting forth way more an effort than 99% of other big channels and I appreciate that

[@atomikku4227]

Deviled bones is the best thing ever.

[@MlleAdler]

I read a lot of Chinese web novels, and there is a LOT of food descriptions. And many references to chicken wings both in historical romances and fantasy, and modern or recent romances and adventures. Nanny showing love to her charge, saving chicken wing for him, while the master's son gets the drumstick, of course! Plucky self-made young man earning his first fortune grilling chicken wings on the street, before he becoms a food mogul.

[@alvenkaiser4549]

Didn't expect to find a fellow cultivator this far into the western land. This one is Alven, daoist name is Nuxin

[@esoessify]

Wuxia/Xiania sucks, Western/Japanese/Korean webnovels are all better.

[@spaceboy1997]

@@esoessify There are some great wuxia novels out there, Yang Kai being the most obvious one that comes to mind in terms of both a great story, characters, and world. Though I do agree with you that Korea has probably the top quality for their webcomics, with Japan and America close behind based on volume and history.

[@MlleAdler]

@@spaceboy1997 I'm well rounded; anime, donghua, hanguk aeni; light novels, C&K web novels; manga, manhua, manhwa; romfan, shoujo, josei, BG, shonen, seinen, danmei, BL, shounen ai, yaoi, historical/back court, slice of life, wuxia, xianxia. It's the story... And the Bishounen!😻

[@MlleAdler]

@@alvenkaiser4549 First love Sherlock (see username) but yes!

[@MichaelYoder1961]

I had buffalo wings (and hot jazz) at the Anchor Bar back in the 80s. Really great food, but it was the whole scene: jazz, good food, great beer and a smoky room. And drink your wine, Max! Salut!

[@amandachisholm279]

MAAAAAX! Please come and visit us in Buffalo, NY! I am a transplanted Canadian and this strange border town has its hooks in my heart - and I would be thrilled to show you to the fun food spots, because if nothing else, Buffalonians know how to eat! (and kick footballs wide right, but eat more so)

[@findingfoodfluency]

Fannie Farmer was on to something. Although admittedly I'm eating wings for the condiments, too. Indonesia has its own spin with something called "ayam geprek," smashed fried chicken. Lots of sambal (let's say "salsa") everywhere!

[@nhmooytis7058]

In Bali they had a chain called JFC, Jaya Fried Chicken! Love Balinese food, took a cooking class there. I make dynamite raw sambal.

[@lawrencetaylor4101]

I'm so glad Max pulled that wing apart. I thought he was going to shoot out his eye with that wing tip. Maybe Max can do an historic show on "A Christmas Story"?

[@korenwolf3997]

about Chinese turkey?

[@lawrencetaylor4101]

@@korenwolf3997 LOL I think they call it duck.

[@SotonSam]

Englishman here: I applaud you for your correct pronunciation of Worcestershire Sauce

[@Didymus20X6]

Bugs Bunny: "Worshtershestershistershoostershire . . . sheer."

[@peterprime2140]

Worst chest hair sauce

[@GeologicalNerd]

​@@Didymus20X6 my mom says "wooshtisheer"

[@barnett25]

@@GeologicalNerd My mother-in-law says "worchester sauce"

[@leannsmarie]

@@barnett25 I've heard that some folks call it: 'wash-your-sister sauce'.

[@Rikigoya]

this is my new episode. you pulled out the shovel and dug up some good info and told a great story. thank you for this.

[@UKfeath]

catching up on 'old' videos. There were a couple of things so cheap where/when I grew up, we'd get them when we were broke (end of every month!) My granny would strip the meat from the wings and make a white sauce, (just the chicken, flour, milk, salt, pepper) pouring it over some scratch biscuits. They were like 25c for 20 of them. The other food basically given away were ham hocks. boiled with beans, very filling and lasted our large family for a couple of days. you always bring back memories I have of my great-granny and granny, thanks!

[@markkuholma5802]

i love that you and townsends get along. you both are great!

[@kch7964]

my complaint is when you go to a restaurant and you order "10 wings"....you actually only get 10 halves of a wing....rather than 10 flats and 10 drumettes for 10 actual wings...

[@jer280]

That's the difference between Buffalo style wings and the John Young style wings. That's why it absolutely makes no sense to credit him for the wings bc they are whole wings

[@nogglebeak]

@@jer280 Cause whole vs half is somehow what people mean when they say hot wings? Your logical gymnastics are exhausting.

[@jer280]

@@nogglebeak yes and bc buffalo wings are hot sauce and butter not mambo sauce whole wings. If you got that at Bdubs you would be like "uhhh wtf is this bullshit".

[@hi-i-am-atan]

@@jer280 ... have you, like, never actually been to a bdubs before? mambo sauce would 100% fit their menu, and it would not surprise me in the slightest if it's been on there previously

[@archayla]

Exactlyyy

[@lisahinton9682]

Hi, Max. This was so interesting! I had a thought on the mustard, mustard situation. I agree that it may be that dry ingredients were listed first, then the wet. And, if you find evidence of that methodology followed in other recipes in that same cookbook, then that must be the case. However, I also thought of it being perhaps a proportion thing. No measurements are given, but clearly, the author of the recipe wants a 1:2 ratio of the mushroom ketchup to the mustard. So perhaps it's just a "Use as much or as little of the other spices (salt, cayenne, and pepper) as you like, but make sure the mushroom ketchup and mustard are in proportion, otherwise the flavor won't be balanced properly" kind of thing. Just my two cents! Love, love, LOVE your channel, Max! ~Lisa in Phoenix, Arizona, USA

[@AlexanderTheGreat1000]

As a black man in America I Conveniently don’t hear much about black innovation, creation. So thank-you so much for shooting that part in there, as a people we seem to get left out of the annals of history regarding our history and accomplishments! Thanks, love the channel!

[@73twall]

I have always lived very close to Buffalo. My dad was a butcher, and had a lot of dealings with bars and local restaurants. Often cutting up and delivering wings. We've always heard the matriarch's story of how the Anchor Bar's wings came to be. I've even heard variations on it, like it was because they got unusually busy and it was before delivery day, and they had these wings they didn't know what to do with (like a combining of two of the three family stories), and she fried up wings, because that was the only way she could make enough fast enough. They supposedly had Frank's and Whirl (a liquid institutional frying and flavoring version of butter), and made a sauce to shake the fried wings in. Seems to me you could only really get them in Buffalo for a long time. They took off, and became the national thing it did (along with the delicious beef on weck) thanks to Jim Kelly and the Buffalo Bills going to (and losing) four superbowls consecutively. The 80s, basically. Thanks to the whole country being fascinated with the Queen City. Wings and football went together like peas and carrots forevermore after that! Thanks for shining a light on my little time and place in the world. 🙂

[@Judyag1]

How cool is this? My grandmother and mom were adding BBQ sauce to a chicken when I was a kid. I’ve always liked hot wings with the taste you describe, Max, tangy and sweet. I don’t do spicy, either. Thanks for this interesting segment. And yes, I’m ordering that sauce!!

[@mooseinthefrontyard]

I love this channel. I also love how max is being referred to as the example for historical dishes by other channels

[@lemonlefleur6236]

With the addition of Deviled Bones, I’m now one step closer to completing my Beast of Gluttony. The Dragon Heart will work well with these new bones.

[@jamesmcmillen4828]

Made these this morning with a few changes. Used Worcester sauce and halved the prepped mustard since I don't like vinegar. I used Dijon instead of yellow mustard. Added some garlic and onion powder and a teaspoon of honey. DIVINE! My new fav wing!

[@Freeman-q5s]

Translation is the paradigm, the exemplar of all writing. It is translation that demonstrates most vividly the yearning for transformation that underlies every act involving speech, that supremely human gift.

[@yodal_]

16:15 "Weck was a sandwich.." Correction, beef on weck is still a sandwich and still damn good. If you are in western NY make sure to try some!

[@jillsarah7356]

Came here to say this

[@cybergoth2002]

at 9:41, it's funny to see chicken wings right next to grilled lamb chops with Sauce Piquante, which according to Escoffier is a brown sauce made with mushrooms, herbs, and pickles, probably quite similar to the one you made in this video. Another variation of this sauce existed which was called Sauce Diable, which included a healthy amount of cayenne pepper. also very interesting to see it was served at a hotel in Buffalo!

[@borderlinebear5509]

So, my father (RIP) spent a decade in the USA back in his youth for study and work. This video just reminded me he would mention Buffalo Wings and how much he loved them. I'll be sure to make some someday. Thanks Max for the sweet memories.

[@Dlt814]

Dying at your Bright Cellars commercial. Years ago when I traveled to England we found a little hole in the wall restaurant. I just wanted a salad for lunch, a very American thing, but also wanted some wine because this particular place had a great selection. I asked for a suggestion and was told, "You don't have wine with [herbs or mixed leafs or whatever they call a salad in the UK at tjat time]!" Too bad I didn't give them your "Fie! If I want wine with salad then I will have wine with salad!" 😂

[@ohrats731]

My parents met at RIT in the 80s. Not exactly right next to Buffalo, but pretty close. My mom says that Buffalo wings have to be served with blue cheese, carrots, celery, AND a pitcher a beer 😂 I’ve let her down as someone who doesn’t really care for alcohol lol. But I do prefer blue cheese over ranch!

[@jimmoran973]

I just made a similar comment; except it was me in the mid 80's.

[@skylerc3841]

As a Buffalo native and an avid fan of this channel, it's fascinating learning the origins of my city's pride and joy! Upstate NY seems to have a thing with taking credit for 'inventing' an iconic food... despite really only popularizing it. It might not be as popular, but I wonder if 'Spiedies', a Binghamton NY staple food, has a similar origin. Disputed origin and creator, very similar dishes in Italy and even Egypt. My family in Bing often bickers with my family in Buffalo on if Spiedies or Chiavetta's is better 🤣

[@mnemonik61]

I'm a Southern Tier native myself. 😀 Oh man, the can of worms that is the history of the spiedie is rife with family drama! Our Italian American community is well known for divisiveness, lol! I mean, do we promote the _original_ Lupo's or the "Spiedie and Rib Pit" (started by a _different_ Lupo brother after an argument - this is why we _also_ have two Roma's bakeries in town 😆), or the upstart Salamida's State Fair version? (Ngl, I'm a Salamida fan though I'm literally 5 blocks from the original Lupo's 'pig stand' on Main St.😁)

[@-Subtle-]

Don't give this guy any ideas. Next he'll claim "wE,Ll aXuAlLy" Utica Greens are not from Utica.

[@HandsIntoHistory]

I have lived my whole life between Buffalo and Rochester, and we have used neither of those, because a man who lived here personally knew the man at Cornell (Robert Baker) who created the 'Cornell' recipe, which is just like Spiedies. He added a touch of garlic powder, garlic salt, and celery salt, which makes it oooo.... just even better, and as such, he became very popular in my hometown as the man who put on the best chicken BBQs. He gave the recipe to my parents in the 60's, who eventually passed it onto me when I got engaged. I wrote it in the front of a cookbook I got at my bridal shower. When my hubby found out the recipe was in that cookbook, he made me write under the recipe that "In the event we divorce, my husband gets this cookbook. " To make sure I would never have to give up that tweaked recipe, I stayed married to him... for the last 42 years and counting 😂😂 (PS: if you do a Google search for: alumni.cornell.edu/cornellians/baker-chicken/ the history and original recipe are there 😊)

[@joelp5093]

Chiavetta’s is a rip off (or just a commercialized version?) of Dr. Baker’s Cornell-Style chicken. His original recipe chicken grilled over charcoal is an absolute summer staple at our house

[@HandsIntoHistory]

​@joelp5093 Agreed! Cornell chicken over Charcoal was what I grew up on- can still see my father sitting by the grill cooking it. My hubby ALWAYS cooks it over a hickory wood fire, which has me spoiled now so that the Charcoal cooked doesn't taste as good to me, lol.

[@sagitarriulus9773]

Town sends is how I found you, Max. Thanks for shouting them out!

[@izzanizami1418]

I found your channel accidentally . I love it and now hooked on it ❤. I love cooking. I have been cooking for pass 40 years. My husband and children love what I cook. Love to try new recipes. Love would to try recipes on your channel. I love the peep into history. God bless you ❤

[@taursula]

as someone born and raised in buffalo, anchor bar is notorious for having some of the worst wings here LOL. i have a friend that who is a manager at an anchor bar (its turned into a franchise-based chain) and she says its only tourists that go there, and the food is mad expensive too. also, beef on weck is still a super popular buffalo dish! its usually served with au jus from the roast beef, and its amazing. its super popular and a staple of buffalo polish food!

[@jillsarah7356]

Sounds like someone from the Burbs who grew up going to Duff’s…

[@mnemonik61]

Oh man, you're in my wheelhouse now (I'm in upstate NY 😁). Great to see Beef on weck mentioned, it's a tasty sandwich! However, as a lifelong NY state wing aficionado I need to say three things: 1) No mention of Duff's? They are rumored to be the bar that started deep frying their wings (first served in in 1969) because they didn't have an oven in the bar, just a fryer and a grill. People have even come to blows over the Duff's versus Anchor debate! 2) There are rules (RULES, Dude!) about what makes a proper Buffalo wing, and the most important one is that they MUST be crisp! The whole point is to fry them at a higher temp (~ 375F) to melt the fat from beneath the skin, giving you that crispy crunch that stands up to being sauced. 2) We need to talk about BWW, America. Frankly, they are just not very good at making wings in my experience. Soggy, fatty and undercooked seems to be their "style" if you can call it that. As a rule, when you separate the bones of a wing 'flat,' you should NEVER find visible fat under the skin or between the bones.

[@danevertt3210]

You mean western NY……..we aren’t upstate

[@mylesjude233]

Speaking of Alexis Soyer, hope we get a video devoted to him, like his contributions during the Irish Potato Famine or Crimean War.

[@TheDisquietingNight]

Man, i just made the modern version for dinner. What a timing. Btw, there is a Channel called The Vintage Company, which is about histories of brands and products. Hope you could collab with the host.

[@TheDisquietingNight]

​@@SimuLord the difference is that WHF is focused on food, while TVC is more spread out, like tupperware, fashion fads, etc

[@aaronring4704]

My younger progeny and I love your channel and will often watch the week's new video together after I get home from work! We're not watching The Game on Sunday, instead planning a movie marathon that will be accompanied by a party spread. We've added this to the plan, and I even managed to find "mushroom steak sauce" on the shelf at my local regional supermarket! Huzzah!

[@threeriversforge1997]

I love all the fights people get into over who invented the hotwings. Good to know they've been around since the Ancient Days! For me, half the fun of a good plate of wings is the blue cheese and celery. A good blue cheese is so hard to find, though. Got to have those big wonderful chunks of cheese. And it's not at all unusual to see me ordering two or three servings of just the dressing and celery!

[@rayanderson5797]

We should go back to calling it 'deviled bones' because that is way better that 'buffalo wings'.

[@monkeymugs8703]

I second that request!!

[@GiselleMF]

**sees drumsticks on sale** Hmmm.... 🤔

[@henrygaida7048]

Jennifer Patterson made deviled kidneys once on the Two Fat Ladies: not a fan of kidneys, but the sauce looked good.

[@e.urbach7780]

I love the Two Fat Ladies! They often seemed to include historic recipes in their menus.

[@justincastleberry1833]

I would love to see a collaboration between you and Townsends. I love both of your channels and especially appreciate how you are both tied to history, yet in your own unique ways. I think there would be much to learn from you offering each other your own perspectives.

[@jvinson4181]

Max you are such a joy to watch! Thank you so much for making these videos; the subject matter is right up my alley, and the way you talk and your humor just brightens up my day. Thanks again!