- Should Buffalo wings and frosting be a thing?
- Let's talk about that.
(upbeat electronic music)
Good mythical morning.
- Today, we're discovering what's the next best thing
to dip and dunk your chicken wings into
when all your ranch and blue cheese dip has flown the coop.
- Yeah, and today's episode is sponsored by BetterHelp,
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that portion of today's episode.
- Now we've been told that there's no better game day combo
than a heaping mound of Buffalo wings
with a cool side of ranch or my preference, blue cheese dip.
But have we been fed a spicy lie?
Today we aim to discover if ranch and blue cheese
have a delicious but still secret substitute.
It's time for next best thing.
Wings and ranch edition.
- Okay, to determine the next true best thing,
we're gonna to try a bunch of different sauces and dips
and spreads with our Buffalo wings,
'cause we've told the Mythical Kitcheneers
to get totally crazy with it
to try combinations that have heretofore never existed
in the history of the world.
- Okay, that's overstating it.
Just things that are not commonly tried because,
and just to remind ourselves of what the standards are,
you've got ranch.
- You don't think the things that we're gonna try have been?
- Somebody, I mean, people have done everything, man.
- I don't think so.
- There's a lot of people in the world.
You got ranch, I've got blue cheese.
- Never before.
- I like ranch a lot on my wings.
- Baselines.
- But I'm just going on what I like best here.
- You got the hotness of the wing.
You've got the, the saucy, tangy.
- There's a balance here.
- Balanced-ness of the ranch.
- But this has been done so many times before.
Let's try something weird.
- It's good though.
(fancy music)
- The question is will this first combo
leave our flavor flickers feelin' sweet, or salty, or both?
It's Buffalo wings and salted caramel.
Or caramel if you say it wrong. (chuckling)
- So, you know, I don't wanna go too hard with it.
It's just like?
- [Rhett] It feels like it's gonna be intense.
- That is, that is stringy caramel.
Caramel.
Hmm.
- Hold on a second.
- [Link] It's makin' it-- - Stop the bus.
- Are we on a bus?
- Hey, stop the bus, y'all, don't leave without me.
- You gotta pull the thing if you wanna stop the bus.
- No, I'm on the, I'm at the bus stop
and I got there a little bit late,
and they started pulling away.
I said, "Hold on!"
That's what I'm sayin'.
- Oh, well I'm on the bus and I'm pullin' the string.
- Pull it.
This is better than I thought it was gonna be.
- It's like a dessert wing.
The saltiness with the caramel
brings it closer to working with a wing.
- But it doesn't clash at all
with the savoriness of the chicken.
- It's definitely the best thing we've had so far
besides ranch and blue cheese.
So we're gonna put it up on the podium.
But this might be tough to topple.
- I mean, tough to topple, yes.
- Because it's again, it is a dessert wing though,
which is a new thing in my opinion.
- Oh, I thought you were gonna rhyme that.
Dessert wing, a new thing, in my opinioning.
(fancy music)
- Hollandaise sauce on your wing.
What is it?
What is in hollandaise sauce?
What is, what is it?
- [Stevie] A traditional hollandaise sauce
is an emulsification of clarified butter and egg yolk.
But I don't know what's in that canned stuff honestly.
(Rhett laughs) I have no idea.
- So it's clarified butter. Well, I mean--
- Can you clarify that for me?
- Yeah. (Stevie laughs)
Dip it.
- [Rhett] I like hollandaise.
- Nicole, don't hold back.
- [Nicole] I can't, I'm sorry.
- What clarifies butter?
- I think is when you take the fat.
- [Nicole] Yeah, it's whenever you cook it down
and then you remove the milk solids.
- It's like ghee.
- [Nicole] Very similar, yes.
- Basically brunch gravy.
That's how I think of hollandaise.
- [Rhett] I'm moving onto the flat wing here.
- I'm just going to eat it with my finger.
Hollandaise is, there's lemon in it.
- [Nicole] It has a little bit of acid.
- Yeah, there's a little bit of lemon.
So it's got, it has a lemon pepper flavor to it.
- Which is nice on a wing.
I like a lemon garlic wing.
- Which is already a thing, right?
Something about the egg yolk
is doing weird things to for me.
- It's not bad, it adds to the richness,
but I kind of want to leave this up here
because it's so different, you know, it's unexpected.
- I don't just kind of want to leave it,
I definitely want to leave it up there. It's better.
- Hollandaise had its, had its moment.
- Had its days in the sun.
- It had his moment in the sun.
- Yeah, well, yeah.
Days in the sun, the day in hollandaise.
- Night night hollandaise.
- There you go.
(fancy music)
- All right, so when you combine marshmallow fluff
with peanut butter, you get a fluffer nutter.
What about a Buffalo Nutter? (laughs)
- I like the name.
- Is that what we're trying right now? Buffalo Nutter?
I don't. - It made me laugh, ha ha ha.
- [Rhett] I think the problem is that--
- Ha ha ha ha ha ha ha.
- What is wrong with you?
- I laughed.
- I don't like when you point at yourself
and laugh like a robot.
We're gonna just, there's no Nutter actually,
'cause it's just Buffalo.
(laughing awkwardly)
You know what?
Please make embarrassing memes of him doing that
so he learns his lesson.
- All right, so this is,
this will be another dessert wing situation.
Well, that's a lot of fluffer nut.
(groaning happily)
- Again, I'm comparing it against the golden standard
that we've established here,
literally golden standard of salted caramel.
- These are two sides of a chasm
that we've smushed together
with some sort of tectonic shift.
- Remember when I wrote that novel in elementary school
and it was about that group of people
that woke up in that place, in that city
and there were all those cattle that had been bred
to have really short legs, and they got together,
they teamed up and they walked.
And when they came to the chasm.
- You stopped writing.
- I stopped writing, because I didn't know
how to get them across the chasm.
- And this isn't doing it either.
It's just it's too, it's just too far.
- Yeah.
- Tectonic shifts are just not enough
to bring this together.
The salted caramel is staying.
- Marshmallow fluff, we've had enough.
(crew laughs)
- Ha ha ha.
(fancy music)
Surf and turf is traditionally steak and lobster,
but there's no reason why it can't be Buffalo chicken wings
and salmon cream cheese, right?
- Yeah. - Right?
- Yeah, uh-huh.
- Right? - Yeah.
Listen, I've got high hopes for this one
because it's got the creaminess of like a ranch,
but then the addition of salmon, nobody saw that coming.
- Yeah, I'm a little bit afraid.
I'm gonna do my sawing motion here
so I don't get too much on it.
- This is good.
- [Nicole] What?
(laughing)
Are you crazy?
- You don't like it?
- [Nicole] It's vile.
- I like it.
- Now, I didn't know salmon cream cheese
was a thing, honestly.
- Well, welcome to the show.
- The cream cheesiness of it is,
I like the consistency, it seems to work,
there's, you can get a nice coating and you know.
- What about the fishiness?
- The fishiness is okay because I'm thinking of
that whole surf and turf thing.
Nicole, Nicole hates it.
- [Nicole] Yeah, my piano teacher used to eat it
with a spoon while I was practicing.
So I have bad memories of it.
- And like breathe it over your shoulder?
- [Nicole] Uh-huh, yeah.
- That's a C major.
- Yeah, that's a personal issue that you need to sort out
with yourself and maybe call your piano teacher.
- It works in the same way that ranch is,
there's a rich, savoriness to it.
- But it's no salted caramel. (laughs)
- You don't think?
- I mean, I mean, I don't.
- I think it could inch it
because to me the sweetness is, this is a gimmick,
but this is a, it could be a legitimacy.
- I do not believe that most people will come for that ride,
come along for that ride.
- Well, I'm going to defer to Nicole, not to you,
and I'll leave the salted caramel up there.
- Yeah, I feel good about that.
- I know you do.
(fancy music)
- Will this next dip get our taste buds humming?
Because it's hummus.
- Ha, mm-hmm, I get it.
Now, I got to say what's happening in my stomach right now.
- Is good?
- It's a little, it's a little strange.
It just feels weird down there.
- Is it because you just had salmon cream cheese
on chicken wings?
- Well, with everything else before it, yeah,
but I, this makes sense.
I mean, if you order like a rotisserie chicken
from one of these rotisserie chicken place around here,
you're gonna get some hummus with that.
- You're gonna get it.
You're going to get it even if you don't ask for it,
sometimes you say "no hummus," they say "yes hummus."
Choo choo.
- I like hummus.
I like hot wings.
- Now I'm trying to catch the train.
- Because the train?
- The train was leaving the station.
- The bus dropped you off at the train station?
- And I hurdled over the turnstile,
which is technically illegal,
but they're like, "he's late for the train, let it slide."
- [Link] The hummus helps with the spicy.
- [Rhett] Yeah, it does.
- This is good.
- And let me tell you something about salted caramel.
It's great, but I don't know if I could do a whole meal.
- No, because it's a dessert wing.
- It's one wing at the end.
- It's just one wing at the end.
- One wing at the end.
- So I think it's gotta be toppled.
- [Rhett] Yeah, yeah.
- Because you can eat a whole basket of the hummus wings.
- There it is.
Hummus takes the lead.
(fancy music)
- A bald cupcake begs for vanilla frosting.
Could a bald wing do the same?
- Well, listen closely and find out.
- It's begging for something.
Might still be hummus though.
- [Rhett] Now you would think that
you might just have dipped in ranch.
- Right, from a visual perspective,
no one's gonna judge you from across the table.
- Whoa, you went hard.
- Yeah.
- Um, okay.
- The chasm is coming back in my mind.
- What it doesn't have is the salt from the salted caramel.
You know what I'm saying?
It doesn't have, you're on one side of the chasm,
I'm on the other side of the chasm.
- The saltiness.
- You're the icing, I'm the Buffalo wing.
We throw ropes at each other.
They almost touch,
fall down, that's what just happened.
(both sigh)
Right, but I'm still gonna have another bite.
- Did they touch?
- No, mm-mm.
- I like the frosting and I like the wing.
It's nasty together.
(fancy music)
- All right, finally, Buffalo wings with vodka sauce.
- There's potential here, right?
I mean, you have like a vodka sauce pasta
with some chicken in it.
I mean, that definitely happens, right Nicole?
- That's happened.
- [Nicole] Big time, all the time.
- [Link] Is that happening for you right now?
- [Nicole] Right now.
- No, it's not, I'm looking at you,
it's not happening right now.
- [Nicole] You know, just talking.
- [Link] Did you go easy with the dip?
- I did about like that.
It's like chicken parm.
It's like a spicy chicken parm.
- Well, I think this is better than marinara on a wing
because there's a, it's just, it's a little more creative.
You know?
I don't feel like people are thinking about doing this,
but now that we're doing it.
- They're thinking about it.
- [Link] I mean, the sauce isn't hot.
Did you do that on purpose?
- [Nicole] Yeah, I left it room temp.
Okay. (crew laughs)
- I think if it was heated up, it would be no contest.
- Did you think about that?
- [Nicole] Uh, no.
- You didn't even think about it.
- [Nicole] You want me to put it
in the microwave for like 10 seconds?
- No, I can imagine.
I can imagine what it would taste like if it was warm.
- Yeah, and if it was, then it's better than hummus.
- It's better than hummus.
- And to me, the story here
is the salted caramel.
- There was a lot of rhythm in what you just did.
- Oh yeah?
- Loop it, loop it, duet that on TikTok.
(crew laughs) - I see this.
I see this as a chicken parm in your hand,
because you get, vodka sauce is basically marinara
with some cream in it, right, is that what's happening?
- [Nicole] pretty much, yes.
- So you get the cream, you get like the cheese
from the chicken parm, the only thing you don't get,
and you even get the crust a little bit
with this chicken skin.
Yeah. We've got a winner.
- We've got a winner in the vodka sauce, congratulations.
But we got to give another shout out
to that salty caramelly dark horse candidate.
- What you gotta do right now,
you got to go, you got to get yourself some Buffalo wings.
You got to get yourself some vodka sauce.
You say, "how many wings am I eating today? I'm eating 12."
- 15.
- 15, you do 14 wings with this,
and then you know what you do.
You break out that salted caramel
and you take one wing, take your time.
- And then you see that there's a chasm, but you know what?
- You can cross it.
- It'll be like this.
- Right there. Dip it in and put it down.
- Thanks for subscribing and clicking that bell.
- You know what time it is.
- Hi, this is Gallo and I'm in Seattle, Washington
where we're currently experiencing our first snow day,
and now it's time to spin the Wheel of Mythicality.
(groans)
- Beautiful, beautiful.
- Click the top link to watch us
turn our discarded Buffalo wings
into beautiful jewelry in "Good Mythical More."
- And to find out where
the Wheel of Mythicality is gonna land.
- [Rhett] Protect yourself and others around you
with our Mythical neon face masks,
available now at Mythical.com.