We review hot/buffalo wings. That is about it. We do restaurants, recipes, bottled products just about anything. We have a pretty good back log of things to try. If you want to submit a product or suggestion for us to try, email me at brokentuskk (at) yahoo.com.

How do we rank stuff? When possible we first try the sauce by itself. We always try it on a bone-in wing.

When testing a bottled sauce, we try to keep the playing field as level as possible. If there are directions on the bottle for specific wing preparation, we will do that instead of our standard preparation. Our standard prep is a steam then broil method, with the sauce applied afterwards. We use the same raw wing from the same manufacturer every time.

At restaurants we will get the hottest wings first and work our way down.
We NEVER identify ourselves as food critics, food testers or representatives of this site. We alway pay for our food and tip. If you ever have someone identify themselves as a member of our staff and are waiting to see a review, you've been conned. We may identify ourselves at a later date to the owner of a place, but we will never do it ahead of time.

We sometimes will receive a shipment of bottled sauce to try. No slack is given to anyone with the exception of prototype products.
We fully understand that a prototype is just that, something you are trying to perfect and is not indicative of the final product. Prototypes all get a 0 rating no matter how good they are. Then when the final product is released, we will perform a follow-up and give it a final rating.

When suggesting a restaurant, please give us full information to the place. Our travel budget is limited but we do hit a lot of places.

We rank wings from 1-100 for overall taste and creativity. Heat is judged from 1-100. A textbook buffalo wing sauce is 1 part Franks Hot Sauce and 1 part butter. So if a recipe or restaurant uses this, they are automatically given a 50 on rank and 50 on heat. Middle of the road is middle of the road so a 50-50 is fair.