Liz Clements | Lifestyles Editor
I don’t think I’ve ever told you what my favorite food is. Before I tell you, do you want to guess? You never will. It’s as basic and all American as it comes and I can’t get enough: hot wings. These little, crispy, buttery, and spicy wings have been by favorite food since I had my first one at the age of five.
It was at the Pic-A-Lilli Inn in Shamong. Then, all-you-can-eat wings were just $5.00. I would love going to the Pic. All the adult men would be amazed at this little girl eating wing after wing. After I was done they always gave me a freeze pop. My grandma claims that I got so addicted that I could pound down 50 wings. I’m pretty sure that was a wild exaggeration, seeing as I was five. But in my teens years this certainly become a reality.
The Pic eventually ended all-you-can-eat wing night, and I was left to find a new wing place. I took a tour of all the local pubs, still a child with flaming red hair and freckles, eating wings with the best of them.
Now I’m all grown up and I still love my wings. My favorite wings to date are the ones from Tangier Bar and Restaurant at the corner of 18th and Lombard in Philadelphia. This place is the epitome of a dive bar. Kitschy décor, upfront bar staff, and the most amazing bar food I’ve ever had. But it’s the wing smell that hits you in the face every time you open the door that keeps me coming back for more. They even serve their wings up with both celery and carrots; got to get your veggies in where you can fit them in. Anyhow, as any wing lover knows, you need wings on hand at a moment’s notice. So I’m giving you a recipe for a classic wing.
If you even need to ask me what you drink with wings, you’re dead to me. It’s a domestic beer. Obviously, my go-to for this is a Yuengling. A lager and a wing is perfect harmony. My second go-to may be a Flying Fish, but I’d rather stick with a lager. Be my guest to go Bud or Miller style, or go imported if you must. In that case I’d have to go with a Smithwicks. The beer is up to you my friends, as long as it’s there alongside a piled high plate of wings.
8 chicken wings
Kosher salt and fresh cracked pepper
Extra Virgin Olive Oil
½ stick unsalted butter
15 dashes of your favorite Tabasco sauce
1 tablespoon light brown sugar
1 dash of red wine vinegar
Preheat your oven to 425 degrees. Lay your wings on a baking sheet and toss them with salt pepper and olive oil. Bake in the oven for 30-35 minutes until the skin is crisp. In the meantime, melt your butter in a sauce pan, add the rest of the ingredients, and salt and pepper if you feel it needs it. Take your wings from the oven and toss them in a bowl with the sauce. Serve with veggies and blue cheese.