The work of Theressa Bellisimo.
They certainly encourage people to drink more beer. Seriously, people who eat stuff so hot they cry and suffer are, in my humble opinion, slightly insane. But it’s not the kind of insane that leads to bodies buried in the basement, so I’m for letting them “enjoy” themselves.
Buffalo’s other favorite bar food.
The best bar food is either hot, salty or both. Or really nasty shit that it takes three beers to wash out of your mouth, like pickled eggs that have been in that jar since the Eisenhower Administration, and are only eaten on a bet. 
Uh-uh. That’s not what the voices in my head tell me.
OK, now that sounds good. Especially with horseradish. Not too much, mind you.
Eh, I don’t get the “I want the hottest thing you’ve got!” mentality. A lot of the time, you just get some extra vinegary hot sauce dumped on your wings…blech! That stuff isn’t meant to be used in that quantity, due to all the extra salt and vinegar (to disguise the lower quality peppers).
I can withstand a whole lot of heat, but I prefer it to be more integrated into the dish. Thai food is great because they understand this concept well. Fresh peppers, less aftertaste.
Thank you. I thought I was the only one who thinks that Hooter’s wings don’t get hotter as you move up the scale, they get more vinegary, and therefore more disgusting. I like my heat just fine, but if I wanted to eat vinegar, I’d order fish and chips.