This week on the channel +413K views this week

Double-fried wings and chunky blue cheese at Adam Witt's

Josh Elkin joins a food-history lesson that follows Buffalo's disputed origin stories into the kitchen.

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Adam Witt Story of November 6, 2026Trari Newsroom

Why this story? The channel's weekly summary: what went up this week, what is drawing views now, and where the channel stands among similar channels.

Buffalo Wings Went From Bar Snack to Federal Court

Things we can learn from the video

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1:05The Anchor Bar origin story sits alongside conflicting accounts and John Young's earlier contribution.
7:25Witt recounts a federal lawsuit over whether boneless wings can be called wings.
8:29Buffalo sauce combines melted butter, Frank's RedHot, salt, cayenne and MSG.
9:42Roquefort, mayonnaise and crème fraîche form the base of a chunky blue cheese dressing.
12:05Witt separates whole wings, explains dry brining and double-fries them before tossing them in sauce.
17:15Josh Elkin joins for wing-eating techniques and chooses blue cheese for Buffalo wings, ranch for other wings.

Josh Elkin has a clear dividing line for dipping sauce: blue cheese for Buffalo wings, ranch for everything else. Adam Witt's only new upload gives that opinion a suitably chunky accompaniment, making a Roquefort dressing before the guest arrives for wing-eating maneuvers and rapid-fire questions.

"Buffalo Wings Went From Bar Snack to Federal Court" has collected roughly 11,000 views in its opening hours. Before the cooking starts, Witt examines conflicting accounts of the Anchor Bar's famous creation, John Young's earlier contribution and a newspaper ad that complicates the familiar timeline. He also recounts a federal lawsuit over the meaning of boneless wings. It's food with context, right down to the terminology on the menu.

The practical payoff starts with butter and Frank's RedHot. Witt separates whole wings into flats and drumettes, explains dry brining and fries them twice, beginning at a lower temperature before crisping them up. The blue cheese stays deliberately lumpy. In the comments, viewers trade their own specifications: unbreaded wings, flats or drumettes, extra dressing for the vegetables, and a stint under the broiler after saucing.

The new wings upload is the channel's busiest video right now, with the Giordano's stuffed-pizza collaboration and his al pastor cook with Jonathan Zaragoza also drawing views. That taco episode follows the dish's Middle Eastern roots before building a charcoal-roasted pork trompo.

Overall, viewing is slower than usual, and subscribers held steady over the week. Nearby food channels had some busier weeks, notably Eating With Tod and Gary Eats. Witt's archive and new upload together brought in about 413,000 views, with his history-first approach moving from Mexican tacos to Buffalo's most argued-over bar snack.

Published on Trari

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What viewers say

No breading. Bone-In Drumette. Franks Hot Sauce + melted butter. Blue Cheese. Extra blue cheese for the carrots and celery.
@GuntherVonBSee it on YouTube
Love that you specifically said Bleu cheese dressing needs to be chunky. Those dlightful little nuggets that make for little pockets of funky savory deliciousness are what it's all about.
@MarioManiac999See it on YouTube
When i make my own, i put them under the broiler after i sauce them, and kinda burn the sauce in
@EllenAbendrothSee it on YouTube

4 more comments

I like to do butter, buffalo sauce and a bit of Sriracha for my wings.
@berberlevin1See it on YouTube
No breading, flats, bone-in, blue cheese, classic sauce (red hot and butter) and need the carrots and celery to balance the dish!
@deathbagelSee it on YouTube
I'm not a wing person, purely because I dislike eating meat off the bone and have never gotten particularly good at it, but I'll absolutely admit that the flavors people tend to put on wings are incredible.
@ApprenticeWriterSee it on YouTube
I definitely will eat a celery or two, but the best usage is using it as a utensil to put the blue cheese or ranch right in the middle of the wing where you're about to bite. I was a drumette guy before I figured this out because could get sauce on middle section, but now I like both equally
@stevenrandall1991See it on YouTube