{"podcast":{"title":"Sauced","slug":"sauced-7639132","podcast_index_feed_id":7639132,"rss_url":"https://feeds.captivate.fm/sauced/","website_url":"https://sauced.supercast.com","image_url":"https://artwork.captivate.fm/6163830e-4606-47e6-81c7-091ccae67216/Sauced-Show-Art.png","author":"The Coaster","episode_count":31,"summary":"What happens when two former chefs — now leading voices in the drinks world — turn the mic on their favorite topic: cooking with booze and drinking with food? That’s Sauced, a new weekly podcast from Tim McKirdy and Sother Teague. Each week, Tim and Sother unpack a single dish: its history, the techniques that make it sing, and the drinks that belong alongside it. From Beef Bourguignon to Crêpes Suzette, we're exploring the classics — and the booze that gives them their identity. Tim is a drinks writer, editor, and podcaster who's spent years covering cocktails, wine, and spirits. Sother is one of New York's most respected bartenders and the author of I'm Just Here for the Drinks. Together, they bring chef instincts, drinks expertise, and the kind of meaty conversation you'd want to partake in over a great meal. New episodes every Thursday. Premium subscribers get bonus content, recipe cards, and early access to live events at https://sauced.supercast.com.","last_synced_at":"2026-07-23T18:19:19.555330+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132"},"episode":{"title":"Wings","slug":"wings","published_at":"2026-02-05T09:00:00+00:00","page_url":"https://stenobird.com/podcast/sauced-7639132/wings","show_page_url":"https://stenobird.com/podcast/sauced-7639132","url":"https://www.saucedpodcast.com/episodes/wings","audio_url":"https://dts.podtrac.com/redirect.mp3/pscrb.fm/rss/p/episodes.captivate.fm/episode/0bc0bd0b-16fd-4179-90e2-14b6e7728982.mp3","summary":"How much do you really know about America's favorite finger food? This week, Tim and Sother break down the contested origins of the buffalo wing — from the Anchor Bar's 1964 creation story to the overlooked counter-narrative of John Young's Wings and Things. They examine Calvin Trillin's landmark 1980 New Yorker piece and what it reveals about how food history gets written. Then it's on to technique: the science of crispy skin, why baking powder changes everything, and Tim's personal grill-to-air-fryer method that's become his go-to. Plus three original boozy wing sauces — a Bloody Viking–inspired aquavit glaze, a bourbon-sorghum barbecue, and a tangy hard cider preparation. To drink: the Bloody Viking cocktail with a Midwestern snit of pilsner on the side. For the full recipes and more, become a premium subscriber at https://sauced.supercast.com/ Follow us on Instagram: @sauced.pod Thanks to all of this week’s partners: G4 Tequila : https://pkgdgroup.com/g4-tequila/ Atheras Spirits : https://atherasspirits.com/ Underberg : https://underbergamerica.com/","meta_description":"How much do you really know about America's favorite finger food? This week, Tim and Sother break down the contested origins of the buffalo wing — from th…","key_points":[],"chapters":[],"topics":[],"duration_seconds":5059,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/sauced-7639132/episodes/wings/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/sauced-7639132/wings.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}