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Gordon Ramsay Literally Starts Crying During Hot Wing Challenge

Any time Gordon Ramsay is out of his element, it’s a treat to watch, so seeing him completely lose it with a batch of hot wings is nirvana.

Ramsay appeared as a guest on First We Feast’s Hot One’s, and fans of the YouTube series know that Ramsay is the holy grail of guests. Hot One’s has gone through 7 seasons of spicy interviews, and for 7 seasons, the comment section was always littered with, “Get Gordon Ramsay,” requests.

It has finally happened, and the biggest takeaway was that Ramsay’s spice tolerance is trash. It’d be surprising if he could comfortably tolerate anything spicier than soy sauce.

The show’s challenge is to get through 10 wings, each one hotter than the last, and Ramsay was fidgety by the second wing, which had a cute little green turtle on the sauce’s bottle.

Probably worst of all, Ramsay ran to the restroom with hot sauce hands, causing a down south burn that no man deserves.

By the time he got to the 7th wing, which was covered in Torchebearer’s Garlic Reaper Sauce, he started cracking really badly, claiming his heartbeat was elevated, and worrying about anal leakage.

The very next wing was Da Bomb, which Ramsay compared to, “Sticking your tongue in fucking acid.”

By the end of it all, Ramsay was in tears, chugging Pepto Bismol, spitting out water, and spraying lime juice directly into his mouth for some reason.

I don’t know if I’ve ever seen a human being so uncomfortable around hot wings, but he still made it all the way through the challenge. Not very well, but he did it.

His reward was teaching host Sean Evans to make scrambled eggs with his dick on fire.

This video is probably the most entertaining thing in 2019, so far. If you have 31 minutes to spare, do yourself a favor and watch Gordon suffer like he never has before.

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The Saucy Rise of America’s Obsession With Chicken Wings

Believe it or not, America’s love for chicken wings hasn’t always been as deep seated as it is today.  There was once a time where the wings were the least desired and cheapest cut of chicken available at the grocery store.

Then it glowed up.

Like the “hot chick” that’s ignoring you now because you called her ugly and nerdy in high school, the chicken wing got a saucy makeover that made her everyone’s WCW (Wing Crush Wednesday).

The concept of drowning chicken wings in hot sauce happened how most delicious creations happen: by accidental experimentation.

The widely accepted story of Buffalo hot wings is that in 1964, Teresa Bellissimo, co-owner of the Anchor Bar in Buffalo, New York, put together leftover wings and hot sauce for her son and his friends as a late night snack while they enjoyed a few beers.  The shareable snack became such a huge hit that they decided to make it a permanent item on their menu the very next day, marking the beginning of the legend of the ‘Buffalo Wings.’

It wasn’t long before the dish gained enough popularity that it ceased from being a regional New York dish, spreading its wings to become a nationwide staple. All pun intended. By the 90’s, countless other bars had wings on their menu, Domino’s and Pizza Hut added it to complement pizza orders, and brick and mortar ‘wing only’ chains like Wingstop and Buffalo Wild Wings broke through as mainstream chains.

Fast forward to today and you’ll find that the range of sauces you could douse your wings in has grown tenfold.  We’re talking lemon pepper, bbq, garlic parmesan, teriyaki, sweet soy, gochujang… the list just keeps growing.  While wing popularity grew largely due to its dexterity as a shareable bar food snack, the ingenuity of chefs have refined it into a more diverse dish, featuring flavors unique to different types of cuisines and regions.  Restaurants like Pok Pok in Portland, Button Mash in Los Angeles, and Turntable Chicken Jazz in New York City innovated the concept by expanding on different cultural takes on wings.

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It seems crazy to say that the ‘hot wings’ concept has only been around for a little over 50 years because it seems like the appetizer has been around as long as television has.  Go to any bar and you can probably order a 10-piece with your beer. You may even see it in most restaurant menus under the “appetizer” section, too.

Wings have really become a staple in American culture, and have become so seductive to our tastebuds where you can’t have just one.  So the next time you’re at your favorite wing joint sucking down all that glorious meat off the bone, pay homage to its humble beginnings… by ordering another 10-piece (and a beer).


So Apparently, We’ve Been Eating Chicken Wings All Wrong

Is there a right way to eat a chicken wing  like a boss?  I’m not asking about the drumstick — those summabitches you just gnaw on and lick until the meat is destroyed. I’m talking about those flat wings, the ones with tricky forearm bones that make eating them a mess.

Luckily, just like there’s a next-level way to eat an applecupcake and strawberry, there’s a way to eat chicken wings in one fell swoop.

It’s the height of football season, and every function I’m at seems to be serving wings. As a result, I’ve been trying to figure out the proper way to get the meat off the bone. I finally found the answer during a conversation with my friend Brandi Milloy (see her below) as we discussed the various eating situations we normally get into when tackling buffalo wings.


Do I try that one trick where I try to suck the entirety of the meat off the bone?  Do I use a fork and knife? All of these ways seemed either tedious or over-ambitious — until she mentioned the de-boning method she uses on occasion. My jaw dropped.

Apparently, if you have a batch of properly cooked wings, you can turn pretty much any wing into a 100% edible nugget. Just find the end with the protruding cartilage and tear it off. Now, the bones should be a bit loose. Next, wiggle the smaller bone holding the opposite end firmly and it’ll pull out, void of any flesh. Then do the same for the remaining bone, until all you’re left with is 100% chicken wing meat.