This week we have a classic, both on and off the field. In recent weeks, we have debated what food should represent certain cities, such as the debate over beignets or oysters for New Orleans. There is no debating this week though, as it is all about the hot chicken wings vs. the Cuban sandwich.

The only question involving Buffalo and food is whether you prefer Anchor Bar or Duff’s. This week Chef Ingraham is serving up his own recipe for the Buffalo chicken wings and will let you decide how they stack up. On the Miami side, we went with the Cuban sandwich. After growing up in Miami and still calling it home today, Chef Ingraham has prepared his Cuban sandwich that is second to none. With two of Chef Ingraham's clients -- Olivier Vernon and Jelani Jenkins -- playing for the Dolphins on Thursday night, we know at least one side of the contest will be well fed.

Below are the recipes for each dish for you to try for yourselves while you watch the game this week and don’t forget to tune in to Thursday Night Live right here on CBSSports.com at 6:30 p.m. ET with Joy Taylor, Jamey Eisenberg, Will Brinson and Dave Richard as they dive into both dishes on set and let you know who is this week’s faceoff winner.

Bills: Buffalo chicken wings

Ingredients for the wings

• 2 ounces unsalted butter, melted

• 1/4 cup honey

• 1 tablespoon vinegar

• 2 tablespoon oyster sauce

• ½ cup hot sauce

• 5 pounds chicken wings, tips removed, drumettes and flats separated

• 2 tablespoons vegetable oil

• 1 tablespoon creole seasoning

Method for the wings:

1. Preheat the oven to 400 degrees.

2. Bring first five ingredients to a boil in a medium pot. Remove from the heat and let stand for five minutes.

3. Set a wire rack inside each of two large-rimmed baking sheets.

4. Place all ingredients in a large bowl; toss to coat.

5. Divide wings between prepared racks and spread out in a single layer. Save unused sauce.

6. Bake wings until cooked through and skin is crispy, 45–50 minutes.

7. Toss wings in reserved Buffalo sauce. Serve immediately.

It's North vs. South: Buffalo's hot chicken wings vs. Miami's Cuban sandwich. (Photo provided)
It's North vs. South: Buffalo's hot chicken wings vs. Miami's Cuban sandwich. (Photo provided)

Dolphins: Cuban sandwich

Ingredients for the sandwich:

• 1 loaf Cuban bread

• 1/4 cup mayonnaise

• 8 ounces thinly sliced cooked ham

• 8 ounces thinly sliced roast pork loin

• 8 ounces thinly sliced Swiss cheese

• Four whole dill pickles, thinly sliced lengthwise

• 1/4 cup yellow mustard

• 2 tablespoons unsalted butter melted

Method for the sandwich:

1. Heat the oven to 200 degrees and arrange a rack in the middle.

2. Cut the loaf of bread in half horizontally and open it up like a book. Spread the mayonnaise on the bottom piece of bread.

3. Place the ham and roasted pork on top of the mayonnaise. Evenly arrange the cheese and pickles on the meat.

4. Spread the mustard on the top piece of bread and close the sandwich. Press gently on the top to compact the sandwich slightly. Cut it in half crosswise; set both halves aside.

5. Place two (20-inch long) sheets of aluminum foil on a work surface. Brush half of the melted butter on the tops of the sandwiches. Place each sandwich butter-side down on the sheets of foil. Brush the bottoms of the sandwiches with the remaining butter. Fold the foil around the sandwiches to completely encase them.

6. Heat a large frying pan on low heat until hot, about four minutes. Place one wrapped sandwich in the pan. Place a cast-iron skillet, Dutch oven, or heavy pot on the sandwich, push down on the skillet or pot to further compact the Cubano, and cook undisturbed for 10 minutes.

7. Remove the skillet or pot (careful, it may be hot). Flip the sandwich and place the skillet or pot back on top of it. Cook undisturbed until the cheese has melted and the sandwich is warmed through, about 10 minutes more.

8. Remove to the oven and repeat with the second sandwich. When both are ready, remove the foil, cut into pieces, and serve.