One of my earliest memories of football is my dad kicking the TV, trying to help Scott Norwood kick a game winning field goal in Super Bowl XXV. He missed. And so began the incredible run of four Super Bowls in a row, all lost.

Back in April, when my longtime favorite team drafted Mr. Rocket Arm Allen, I was pretty pumped. Maybe the years of losing were finally over!

Having watched the Bills every season since I was a kid, I haven’t been much of a college football fan. It seems like the same few teams thousands of miles away in the south win it every year. Who cares, right? But growing up in Wyoming you can’t help but be a Cowboys fan, even if in passing.

The best part of Allen getting drafted is now the Bills might actually be Wyoming’s team, just don’t tell the Broncos fans that. Everyone is just a bit of a fan now.

But tragedy struck Sunday. The Bill’s leaky offensive line let the golden arm get hurt, and he could be out for a month or more. His replacement, Peterson, promptly lost the game for us in a way only he could, so here we are.

The best way to soothe a bad Bills week is with wings — any Bills fan will tell you that.

Good wings are crispy, hot and satisfying. You can find them on almost any city block in Buffalo, and it is one of the things that makes that city what it is. It’s an identity.

I went to college in Buffalo so I was able to pick up on a few secrets and export them here, to you. And with almost anything, it really comes down to the sauce, and how you apply it.

Most kitchens in Sheridan will simply toss wings in some Frank’s wing sauce and call it good. They’ll garnish with some celery and ranch and send it your way.

A few problems here.

A: Ranch with wings is a carnal sin and you will never be forgiven.

B: You need to apply heat while you toss the wings in sauce.

You can pretty much add any sauce you want to the basic mixture until you find your perfect flavor profile. I like Sriracha wings. It has a zip and flavor to it Frank’s simply does not.

The cheapest and best option to buy wings is whole.

Why pay someone or some machine to cut your wings when you can take 10 minutes and do it yourself?

The easiest way is to slightly wiggle your knife on the joint until you feel a little grove. Apply pressure and presto! You’re cutting your own wings up, you sly dog.

So if you find yourself eating some homemade wings Sunday, rooting for your NFL team, just remember: Those fine little morsels come from the town Allen runs. Wyoming’s finest.

 Best wings you have had in awhile

1 package wings, cut

Vegetable oil (enough to fill a pot to about 1-1½ inches)

4 tablespoons Sriracha

2 tablespoons butter

1 teaspoon honey

Your choice of dipping sauces and garnish

1. Heat your oil to around 350-375 degrees — medium to medium high on the stove.

2. After you have cut and separated the wings, pat dry with a paper towel. Make sure they are room temperature.

3. Gently place as many wings as will fit at one time in the hot oil with tongs. Cook for 5-6 minutes or until golden brown. Move the wings around in the oil every few minutes to ensure even cooking.

4. Place the wings onto a paper towel lined plate to dry.

Wing Sauce

1. Melt the butter into a medium frying pan, add the Sriracha and honey. Continue cooking until well mixed. Depending on how many wings you are making, you may require more sauce. Just keep adding at these ratios and you will be good.

2. Add the wings and toss. Keep on the heat and toss generously until the wings are well covered.

3. Place them on a serving platter along with your favorite dipping sauces and garnish.

4. Enjoy!