Saturday, March 3, 2012
Last Saturday Anthony and I were privileged to be invited for our third year to the annual Best Wings in Brooklyn competition hosted at Red Star Bar. This year we took a different approach. We decided to get a little clever with how we showed you each wing we are about to critique. We wanted to give them all an equal chance to shine and to do that we needed to devise a way to put all the contestants on a level playing field. We thought our skewer idea was a pretty cool way to achieve this goal plus, it allowed us to create the awesome frankenwing lead image above.
Check out the run down…Continue reading...
Wednesday, February 17, 2010
This past Saturday I was invited to the Red Star Bar to taste and chat with some of the best wing and wing makers Brooklyn has to offer. The Best Wings in Brooklyn Competition featured 14 of the tastiest chicken wing recipes Kings county has to offer. I was lucky enough to sneak in an hour before the general public to get a “first dib” look, and taste, at the poultry positions for each team. Before I get too deep into this post, reveal the competitors and my favorites, I think I should qualify my background in wing tasting. To be clear, I was not a judge, nor was I asked to be one. But, I did taste, so I will share my picks with you. First, some history.
I went to college in Albany New York. Not quite Buffalo but high enough up there to know a good wing when it hits my tongue. BTW-If you are in Albany and you are looking for the best wing ever, head to Ralph’s on Madison Ave. Of course it would have to be 1994 for you to actually visit since Ralph’s doesn’t exist anymore. Before I digress just know the criteria that makes Ralph’s the best of the best for me. First, they always used big, meaty wings. Second, hot and spicy with one level of hotness. The sauce was standard. A bit of Frank’s Red Hot and some butter was all they used. Simple and clean. There was not breading on the wings. There was just crazy hot oil that crisped up the skin so your teeth felt the crunch as your lips and tongue worked the meat off the bone. Third, cheap. This doesn’t apply to the Brooklyn competition but, 5 bucks would get me 30 wings and a pitcher of Kilian’s. Ahh, the days. OK. Now I digress.
Since I am not a true Rochester/Buffalo resident I also have a particular penchant for a non-traditional wing. A good BBQ wing, a nice jerk spice wing or a South Asian glazed wing all have a place in my heart, and stomach, to be a winner. Dinosaur BBQ for example kicks some serious ass. So, as I started to peruse the contestants my eyes, ears and taste buds were open to “new” style wings as much as they were ready for a good traditional hot wing.
Let’s get to the contestants…Continue reading...