I love Buffalo wing sauce. I love it so much that I am starting a new column every so often here called “Wing Sauce Wednesday” in which I will review a product made with Buffalo wing sauce, or tell tales of something related to wing sauce, or bathe in it. Okay, maybe not bathing in it. But man, my mouth waters when you mention this stuff. Anyway, it’s become a mainstream flavor in so many foods now, that I thought we’d start to mention as many as we can–weekly, bi-weekly, or monthly, or whatever.

First up, Nabisco Wheat Thins Spicy Buffalo. Wheat Thins are delicious, and have a signature sweetness that offsets the whole grain crunch. So how would a spicy flavoring alter the overall experience? It’s really good–with a very generous dusting of Buffalo wing sauce powder, a bit spicy but not too spicy, and with that nice tang that wing sauce has. And you can tell by the sweetness you are eating Wheat Thins. The only drawback? That sweetness is a bit odd against the salty and spicy tang–odd, but tasty…if that makes sense.

Anyway, if you like Wheat Thins and wing sauce, you should definitely try these crackers.

I’ve said this a million times, but I could live on wing sauce. I could drink it. I could eat it on every food known to man. I use it in recipes, I put it in my chili or in my soup. I douse food with it. I dip wings in it that don’t have wing sauce. And I love foods that use it, commercial foods or otherwise.

Such a food is Pringles Xtreme Blastin’ Buffalo Wing potato crisps (don’t call them chips, I think it’s illegal or something). I bought a stack of these today and they are true to the original flavor–that tangy, peppery, spicy, salty deliciousness. But it’s not doused–instead it’s kind of sprinkled and/or caked on each crisp. And so you get the flavor blast in addition to the subtle Pringle’s potato taste. This is good snack food–not necessarily good for you, but good tasting, good-with-beer, good-with-sandwich, good-with-late-night-anything snack food.

If you like Pringles and you like wings, why are you still reading this? Go buy a can/stack now and watch them disappear!

It’s that time of year again! We’ve been making it an annual tradition to post some snack recipes in advance of the Super Bowl, and this is the fourth year we’ve done that on Bullz-Eye’s Grub for Guys. This year, I made five new recipes that you can find on Grub for Guys on the Food & Drink homepage–queso meatballs; ham, avocado & corn tostadas; pizza potato skins; easier Italian beef sandwiches; and grill & chill Buffalo poppers.

It was way too much fun, as it always is, making these things and transforming our kitchen into a test kitchen. The poppers are the one gratuitous recipe I have to do every year with wing sauce. But the meatballs and skins were my favorites out of the bunch. Of course, everything is good…trust me, I wouldn’t steer you wrong with food like this. Hopefully you can try a few of these as you watch my Giants upset the Patriots again. Enjoy!

Here is an easy soup I made twice this past week, and one that is real easy–chicken vegetable soup. Here is a general list of what you’ll need:

Olive oil or vegetable oil
1-3 boneless, skinless chicken breasts
1 carton chicken broth
assorted vegetables such as onion, carrot, celery, cabbage, green beans (whatever you have on hand)
assorted frozen vegetables such as corn, optional
noodles or pasta
Salt, pepper, and dried herbs

Grab a large soup pot and pour in about 2 tablespoons of oil. Heat on medium heat for a minute or two, and meanwhile cut the chicken into small pieces. Put chicken in pot and sprinkle with salt and pepper, then stir very few minutes. Meanwhile, chop your vegetables (maybe 2 cups total), and add to the pot. Sprinkle more salt and pepper. Cook for a few more minutes, then add frozen corn and other frozen vegetables if using (1/2 to 1 more cup total), and chicken broth. Add another 1-2 cups water, noodles or pasta (about 3/4 cup dry), a bit more salt and pepper, and herbs such as Italian seasoning, oregano or basil (just a teaspoon or so). Stir and cook for about 10 minutes or until pasta is tender. Serves 3-4.

Yeah, you read that right. But I’m not talking about cracking eggs in a pan with tomatoes and mozzarella. I’m talking about the way I did it this past weekend–with bits of leftover pizza folded into an omelet. Something about it is very primitive, very college, very hangover. But mostly, it was delicious. Just ask my wife.

It started with some leftover pizza we had in the fridge. I used homemade pizza, like the one I posted here last month. But you can use any pizza you have left over from the night before.

Take out 2-3 large eggs. Heat the pizza (1 large or two small slices) for 30 seconds in the microwave or 5 minutes in the toaster oven at 350 degrees, just to warm it a bit. Cut the crusts off, then cut the pizza into bite size cubes. Heat a medium skillet over medium heat, and coat with cooking spray. Crack the eggs into a bowl with a splash of milk or water, and a sprinkle of salt and pepper. Pour the eggs into the pan, and swish the pan a bit to let the eggs cook and set evenly. When the egg is almost set, sprinkle with the pizza bits.

When the egg is almost entirely set, fold over half and cook for 30 seconds. Flip the omelet and cook for another 30 seconds. Slide onto a plate and cut in half. Serves two hungry and/or hung over people.

Bonus–try it with a Bloody Mary, like the one I posted here.