Chords for John Rzeznik and Daryl Hall - Buffalo Wings (Live From Daryl's House).mp4
Tempo:
94.3 bpm
Chords used:
G
Gm
D
Tuning:Standard Tuning (EADGBE)Capo:+0fret
Start Jamming...
[D] [G] All right, for the food segment, John here is from Buffalo.
I spent some major time in Buffalo over the years.
And T-Bone and I used to go to the Anchor Bar.
Maybe people don't really realize where the Buffalo wing originated,
but it originated in a place called the Anchor Bar.
And T-Bone and me used to go there.
And they had these things, and we used to say, what are these?
And they went, well, we make these chicken wings in the back, and they're popular here.
And they had just gotten started getting popular back in the [Gm] 70s when we first went there.
So we used to get boxes and boxes after the show.
You know, you get like 15 boxes of them and gobble them down.
And then suddenly people started out of Buffalo started having Buffalo wings all over the [G] country.
So John is a cook, and he's our first guest, whoever really has cooked on the show.
So he's going to make a local favorite and one of my favorites.
He's going to do some Buffalo wings, so show me how to do it, man.
[Gm] Great. Okay.
So I'm going to reveal like the secret to making like a really [G] crispy Buffalo wing,
because everywhere else in America, you know.
Soggy ones.
Soggy.
And this is like Bruce Lee, you know, revealing the kung fu secrets to the Westerners.
So [Gm] some guy from Buffalo is going to hit me in the head with a ratchet.
So what we're going to do here is we have melted butter.
There's nothing healthy in here.
No, no.
I told everybody.
You know that from the show.
It's fried food.
It's butter.
And if you're on Lipitor, you've got to double up.
Take two Lipitors.
Two Lipitors and an Aspirin.
So [G] we have butter, we have the chicken wings.
We have some rags, because I like to do it this way.
I like to take the chicken wings and pat out the extra water,
because then the temperature of the oil doesn't go down too far, and then you get a crispier fry.
And then you have the [Gm] only hot sauce that you can use.
There you go.
Frank's hot sauce.
Frank's Red Hot is the only hot sauce to make wings with.
I don't know that anybody else in Buffalo does this,
but what I noticed was when you're dumping chicken wings into a fryer,
what I do so that they cook faster is squeeze all that [G]
extra water out of there.
If you can get fresh ones, that's even better.
[Gm] So we'll put these guys [G] right in here.
They don't have to be like you don't want to kill it, so there's no moisture [Gm] inside there.
The coolest part about this is we're both standing here in leather jackets cooking.
We should have an apron on, you know?
That's why I'm not jumping in there.
I'm not going to grease all over myself.
Be really careful and put them in kind of slow.
Give them a shake so they don't stick to the baskets.
You want to crisp the outside, which is why the oil is so hot.
I mean, we're right on the edge of blowing this whole thing up,
but that's how everybody in Buffalo lives.
So you said 20 minutes?
I would say 18 minutes.
Do we have a timer?
It's okay.
If you don't have a timer or anything like that,
wait until the wings are floating on top.
Then you take a spatula or a pair of tongs and tap it.
If it sounds kind of sharp, it's done.
[G] And then, as you said, put the oil about as hot as you can do.
About as hot as you can do without it [Gm] smoking.
[N]
I spent some major time in Buffalo over the years.
And T-Bone and I used to go to the Anchor Bar.
Maybe people don't really realize where the Buffalo wing originated,
but it originated in a place called the Anchor Bar.
And T-Bone and me used to go there.
And they had these things, and we used to say, what are these?
And they went, well, we make these chicken wings in the back, and they're popular here.
And they had just gotten started getting popular back in the [Gm] 70s when we first went there.
So we used to get boxes and boxes after the show.
You know, you get like 15 boxes of them and gobble them down.
And then suddenly people started out of Buffalo started having Buffalo wings all over the [G] country.
So John is a cook, and he's our first guest, whoever really has cooked on the show.
So he's going to make a local favorite and one of my favorites.
He's going to do some Buffalo wings, so show me how to do it, man.
[Gm] Great. Okay.
So I'm going to reveal like the secret to making like a really [G] crispy Buffalo wing,
because everywhere else in America, you know.
Soggy ones.
Soggy.
And this is like Bruce Lee, you know, revealing the kung fu secrets to the Westerners.
So [Gm] some guy from Buffalo is going to hit me in the head with a ratchet.
So what we're going to do here is we have melted butter.
There's nothing healthy in here.
No, no.
I told everybody.
You know that from the show.
It's fried food.
It's butter.
And if you're on Lipitor, you've got to double up.
Take two Lipitors.
Two Lipitors and an Aspirin.
So [G] we have butter, we have the chicken wings.
We have some rags, because I like to do it this way.
I like to take the chicken wings and pat out the extra water,
because then the temperature of the oil doesn't go down too far, and then you get a crispier fry.
And then you have the [Gm] only hot sauce that you can use.
There you go.
Frank's hot sauce.
Frank's Red Hot is the only hot sauce to make wings with.
I don't know that anybody else in Buffalo does this,
but what I noticed was when you're dumping chicken wings into a fryer,
what I do so that they cook faster is squeeze all that [G]
extra water out of there.
If you can get fresh ones, that's even better.
[Gm] So we'll put these guys [G] right in here.
They don't have to be like you don't want to kill it, so there's no moisture [Gm] inside there.
The coolest part about this is we're both standing here in leather jackets cooking.
We should have an apron on, you know?
That's why I'm not jumping in there.
I'm not going to grease all over myself.
Be really careful and put them in kind of slow.
Give them a shake so they don't stick to the baskets.
You want to crisp the outside, which is why the oil is so hot.
I mean, we're right on the edge of blowing this whole thing up,
but that's how everybody in Buffalo lives.
So you said 20 minutes?
I would say 18 minutes.
Do we have a timer?
It's okay.
If you don't have a timer or anything like that,
wait until the wings are floating on top.
Then you take a spatula or a pair of tongs and tap it.
If it sounds kind of sharp, it's done.
[G] And then, as you said, put the oil about as hot as you can do.
About as hot as you can do without it [Gm] smoking.
[N]
Key:
G
Gm
D
G
Gm
D
G
Gm
[D] _ [G] _ _ _ _ All right, for the food segment, John here is from Buffalo.
I spent some major time in Buffalo over the years.
And _ T-Bone and I used to go to the Anchor Bar.
Maybe people don't really realize where the Buffalo wing originated,
but it originated in a place called the Anchor Bar.
And T-Bone and me used to go there.
And they had these things, and we used to say, what are these?
And they went, well, we make these chicken wings in the back, and they're popular here.
And they had just gotten started getting popular back in the [Gm] 70s when we first went there.
So we used to get boxes and boxes after the show.
You know, you get like 15 boxes of them and gobble them down.
And then suddenly people started out of Buffalo started having Buffalo wings all over the [G] country.
So John is a cook, and he's our first guest, whoever really has cooked on the show.
So he's going to make a local favorite and one of my favorites.
He's going to do some Buffalo wings, so show me how to do it, man.
[Gm] Great. Okay.
So I'm going to reveal like the secret to making like a really [G] crispy Buffalo wing,
because everywhere else in America, you know.
Soggy ones.
Soggy.
And this is like Bruce Lee, you know, revealing the kung fu secrets to the Westerners.
So [Gm] some guy from Buffalo is going to hit me in the head with a ratchet.
So what we're going to do here is we have melted butter.
There's nothing healthy in here.
No, no.
I told everybody.
You know that from the show.
It's fried food.
It's butter.
And if you're on Lipitor, you've got to double up.
Take two Lipitors.
Two Lipitors and an Aspirin.
So [G] we have butter, we have the chicken wings.
We have some rags, because I like to do it this way.
I like to take the chicken wings and pat out the extra water,
because then the temperature of the oil doesn't go down too far, and then you get a crispier fry.
And then you have the [Gm] only hot sauce that you can use.
There you go.
Frank's hot sauce.
Frank's Red Hot is the only hot sauce to make wings with.
I don't know that anybody else in Buffalo does this,
but what I noticed was when you're dumping chicken wings into a fryer,
what I do so that they cook faster is squeeze all that [G]
extra water out of there.
If you can get fresh ones, that's even better.
[Gm] So we'll put these guys [G] right in here.
They don't have to be like you don't want to kill it, so there's no moisture [Gm] inside there.
The coolest part about this is we're both standing here in leather jackets cooking.
We should have an apron on, you know?
That's why I'm not jumping in there.
I'm not going to grease all over myself.
_ Be _ _ _ _ _ _ _ _ _ _
_ _ _ _ _ _ really careful and put them in kind of slow.
Give them a shake so they don't stick to the baskets.
You want to crisp the outside, which is why the oil is so hot. _
I mean, we're right on the edge of blowing this whole thing up,
but that's how everybody in Buffalo lives.
_ _ _ So _ _ you said 20 minutes?
I would say 18 minutes.
Do we have a timer?
It's okay.
If you don't have a timer or anything like that,
wait until the wings are floating on top.
Then you take a spatula or a pair of tongs and tap it.
If it sounds kind of sharp, it's done.
[G] And then, as you said, put the oil about as hot as you can do.
About as hot as you can do without it [Gm] smoking. _ _ _ _ _ _
_ _ _ _ _ _ [N] _ _
I spent some major time in Buffalo over the years.
And _ T-Bone and I used to go to the Anchor Bar.
Maybe people don't really realize where the Buffalo wing originated,
but it originated in a place called the Anchor Bar.
And T-Bone and me used to go there.
And they had these things, and we used to say, what are these?
And they went, well, we make these chicken wings in the back, and they're popular here.
And they had just gotten started getting popular back in the [Gm] 70s when we first went there.
So we used to get boxes and boxes after the show.
You know, you get like 15 boxes of them and gobble them down.
And then suddenly people started out of Buffalo started having Buffalo wings all over the [G] country.
So John is a cook, and he's our first guest, whoever really has cooked on the show.
So he's going to make a local favorite and one of my favorites.
He's going to do some Buffalo wings, so show me how to do it, man.
[Gm] Great. Okay.
So I'm going to reveal like the secret to making like a really [G] crispy Buffalo wing,
because everywhere else in America, you know.
Soggy ones.
Soggy.
And this is like Bruce Lee, you know, revealing the kung fu secrets to the Westerners.
So [Gm] some guy from Buffalo is going to hit me in the head with a ratchet.
So what we're going to do here is we have melted butter.
There's nothing healthy in here.
No, no.
I told everybody.
You know that from the show.
It's fried food.
It's butter.
And if you're on Lipitor, you've got to double up.
Take two Lipitors.
Two Lipitors and an Aspirin.
So [G] we have butter, we have the chicken wings.
We have some rags, because I like to do it this way.
I like to take the chicken wings and pat out the extra water,
because then the temperature of the oil doesn't go down too far, and then you get a crispier fry.
And then you have the [Gm] only hot sauce that you can use.
There you go.
Frank's hot sauce.
Frank's Red Hot is the only hot sauce to make wings with.
I don't know that anybody else in Buffalo does this,
but what I noticed was when you're dumping chicken wings into a fryer,
what I do so that they cook faster is squeeze all that [G]
extra water out of there.
If you can get fresh ones, that's even better.
[Gm] So we'll put these guys [G] right in here.
They don't have to be like you don't want to kill it, so there's no moisture [Gm] inside there.
The coolest part about this is we're both standing here in leather jackets cooking.
We should have an apron on, you know?
That's why I'm not jumping in there.
I'm not going to grease all over myself.
_ Be _ _ _ _ _ _ _ _ _ _
_ _ _ _ _ _ really careful and put them in kind of slow.
Give them a shake so they don't stick to the baskets.
You want to crisp the outside, which is why the oil is so hot. _
I mean, we're right on the edge of blowing this whole thing up,
but that's how everybody in Buffalo lives.
_ _ _ So _ _ you said 20 minutes?
I would say 18 minutes.
Do we have a timer?
It's okay.
If you don't have a timer or anything like that,
wait until the wings are floating on top.
Then you take a spatula or a pair of tongs and tap it.
If it sounds kind of sharp, it's done.
[G] And then, as you said, put the oil about as hot as you can do.
About as hot as you can do without it [Gm] smoking. _ _ _ _ _ _
_ _ _ _ _ _ [N] _ _