At Bocce Club Pizza, it just does not stop.

• National Buffalo Wing Festival is Saturday Aug. 31 and Sept. 1
• Bocce Club Pizza will go through 5,600 wings alone 
• Bocce also sells slices totaling about 700 pizzas 

"Started in 1946 by my father," Jim Pacciotti, owner of Bocce Club Pizza said.

That is certainly what Bocce is known for. But as Buffalo grew, so did its appetite, hence the menu and the festivals.

"We've been at the wing festival every year since its inception," Pacciotti said.

That's 18 years and counting. Pacciotti is the second generation owner of the pizza joint on Bailey Avenue. He said the National Buffalo Wing Festival has come a long way.

"We were out in the parking lot cooking chicken wings in turkey fryers and it was crazy," he said.

But it’s not as crazy as what it takes to get ready for the two-day event at Sahlen Field.

"The set up itself is a big percentage of the whole deal," he said.

Their list of ingredients starts with two booths.

"Of course I have to have a table for all my trophies over the years," he laughed.

There are a few of them.

"Nine out of 10 years, our charred wings have been voted best in the festival, just saying," Pacciotti humbly bragged.

They need a grill to make those award-winning wings.

"We go through about 600 to 700 pounds of wings," he estimated.

Pacciotti said there are about eight wings per pound, which means Bocce alone goes through upward of 5,600 wings in two days.

"It's a lot of chicken wings," Pacciotti said.

It's the sauce Pacciotti and his team has to make sure they don't run out of. The totals for that are unfathomable, too.

"About 20 gallons of just our medium sauce alone," he estimated.

Also available will be Cajun and BBQ, not to mention the pizza.

"We do close to 700 pizzas by the slice," Pacciotti said.

Their chicken finger pizza is not an option. There’s only cheese and pepperoni, just to keep things simple.

"They're cooked and shipped right out," he said.

Why prepare for such an event with football season right around the corner?

"It's Buffalo history and we have to be proud of inventing the wing," Pacciotti said.

He wants people to remember what makes them so good.

"Crispy on the outside, moist in the middle and not soggy," Pacciotti said as he described the perfect chicken wing.

In other words, finger-licking good.