Does anybody know the Scoville ratings for some of the chain Buffalo Wing restaurants? I know Buffalo Wild Wings Blazin is supposed to be one of the hottest of the chains measuring in at 200,000 - 350,000 scoville units which is 70x hotter than a jalapeno.
Scoville Units are relative. Can't really say 70x hotter than something if it's not a real unit of measurement.
I usually get some Blazin sauce when I go to BW3 and theirs is usually some of the hottest wings I've had. IF they really are 200,000 - 350,000, then that puts them around the habanero pepper range. You can get hotter sauces than that, I'm sure (if you really want the pain... lol).
Got that information from this site. http://www.scottrobertsweb.com/scoville-scale.php Doesn't list other chain restaurants though. There is a noticeable difference in heat between Hooters Bentley's and BWW's Blazin. .
To me Blazin doesn't taste all that great, but I love Bentley. Most Hooters up around Dallas have a flavor called "XXX", so maybe they're nationwide. It's supposed to be a bit hotter than Bentley. The first time I tried it, it was definitely hotter than Bentley - I thought it had the perfect heat/flavor. But the past few times I tried it, it hasn't been as hot. I'm not sure if I just got used to it or they weakened it. If you're ever in Florida and just want to attempt suicide, try the Fire In Your Hole wings at Munchies 420 Cafe : http://www.munchies420cafe.com/. I doubt you'll find much of anything short of lava that's hotter.
Scovilles are a qualitative measurement, not a real quantitative measurement. It's like saying Grimace is 5 urples of purple. BW3's Blazin are spicy, but like others have said, they taste terrible. I'd rather eat good tasting wings than the hottest wings ever.
When it first started, the scoville was a subjective type of measure, but nowadays HPLC is used to measure heat levels. These heat levels are definitely quantitative measurements - quantitative measurements of capsaicin. The translation between these measurements and scovilles is usually made after these measurements. I don't remember what the ratio is off the top of my head, but let's say HPLC measures x parts mer million of capsaicin in a sample. Every part per million is considered y scovilles.
I was talking to a hooters girl about their XXX and she said the cook basically mixes a bunch of stuff together, rather than one precise recipe/formula. So the reason it's hotter one time rather than the others is probably because there's a different cook back there.
That's technically the ATSA scale. The only reason they "converted" it to Scoville Units are due to old conventions.
Hands down the best overall tasting wings I've ever had were at wild wing cafe. There was a location in Galveston but they closed up shop. Only tx location is in Katy. Breaded wings= yuk. Once wings got big and other wings places started popping up I quit going to hooters. The breading takes away from the flavor IMO.
I ate Blazin' once for lunch. Tasted terrible, and I could feel it leaving a trail of burn as it moved through my body. I almost had to go home, sick. My favorite, by far, is BW3 medium. I've never tasted any better.
mmm I love wings. I mostly goto wings n more because there is no bw3 by my house Fried, No Bread, hot or garlic and parm with a side of pickle chips <3
I know the bar still exists but I don't know if their wings are still as amazing as they were back in the early 90's... The 19th Hole in The Woodlands had the best I've ever eaten. Pluckers in Austin is good...Wings N More is better.
How long as this place been opened? It looks almost exactly like Coozan's that was on Kirby. Coozan's turned to Bayou City wings and pizza and then shut down but their wings look the same and so does the interior of the restaurant and menu. Oh man i need to check this place out.
lime marinated, smoked, then fried in duck fat. Then tossed in a sriracha and honey sauce. heaven on a chicken bone.
