- 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, the world's largest online
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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.
Thread cleaned up. Be decent to each other or be gone. This isn’t the place to debate a sponsors business practices.
Hopefully just like Wish.com they don't have Better Help as a sponsor in the future.
I really didn't understand the Better Help sponsorship. I mean people can do what they need to the feed their families, just made me feel awkward. I hope they either fixed that place, or everyone already knows about the controversy around Better Help and dont reach out to them. Love the show but having an impressionable audience should have some research behind places they support...
Fluffalo Wing...total missed opportunity 😐
It bugs me that no matter what the sponsor is, they won’t use name brand foods on sponsored videos.
√ Wings
√ Hummus
√ Vodka Sauce
√ Salted Caramel
√ Napkins
√ Beverage of choice
(Turns off phone)
"This is good."
"WHAT?"
Blue. Cheese.