mumbo — Wing Country A word for a sweet-sour-hot red condiment, sold behind plexiglass in Washington carryouts and poured on fried wings, french fries, jumbo shrimp and fried rice. nanobotco.github.io/buffalo-wings/word/mumbo/ · 16-Sep-2026 · 29K
Mild sauce — Wing Country A red-brown condiment poured over fried chicken and wings on Chicago's South and West Sides. Recipes vary a great deal; many versions combine ketchup, barbecue sauce and hot sauce. nanobotco.github.io/buffalo-wings/sauce/mild-sauce/ · 16-Sep-2026 · 35K
mild sauce — Wing Country Chicago's word for a red-brown condiment poured over fried chicken and fries at South and West Side chicken shacks and barbecue counters, and particularly associated with Black communities in Chicago. nanobotco.github.io/buffalo-wings/word/mild-sauce-word/ · 16-Sep-2026 · 28K
Santa Maria Style Barbeque Association — Pinot Country The body at the Santa Maria Valley Chamber of Commerce that defines the local barbecue and certifies places serving it: beef rolled in salt, pepper and garlic, cooked on skewers over coals of red oak native to the… nanobotco.github.io/pinot-noir/org/santa-maria-bbq-association/ · 16-Sep-2026 · 34K
Sources — Wing Country Every source the records cite. nanobotco.github.io/buffalo-wings/sources/ · 19-Sep-2026 · 98K
Santa Maria tri-tip — Pinot Country A triangular two-to-five-pound piece of bottom sirloin, rolled in salt, pepper and garlic, grilled over red oak coals to medium-rare and sliced across the grain. nanobotco.github.io/pinot-noir/pairing/santa-maria-tri-tip/ · 16-Sep-2026 · 34K
smoke then fry — Wing Country Cooking the wing through in smoke, then dropping it briefly into hot oil or onto high heat to tighten the skin. Smoke gives flavour and colour that a fryer cannot; the fryer gives a crust that smoke alone leaves flabby. nanobotco.github.io/buffalo-wings/fry/smoke-then-fry/ · 16-Sep-2026 · 30K