Most Worthy Wing (TourWing 2013)

Who Has The Most Worthy Wings? 

That IS the question.  And some of my peeps and I are on a quest to do just that – answer that question and deem some establishment with having the best wings!   Therefore, today I officially announce the great 2013 “TourWing” (of Lawrence) for the Best Wings!   Yeah, yeah; we are starting in Lawrence.  It’s our home turf.  As time goes on we will branch out and, of course, in our individual travels and given the opportunity, we will certainly sample fare in other communities and regions and report back.  But, for 2013, this first go is for the best wings in Lawrence, KS.    

For years some friends and I have come to Henry T’s every Wednesday for their wing night special.  They are good; good enough and priced right to keep coming back every Wednesday.  But then we got to thinking – you know how that goes.  We are so use to one way of wings and all that comes along with it and thought, “what else might be out there?” It’s the whole “chickens always look tastier on the other side of the coop” kind of thing.   So, we started contemplating on that notion.  And it seems we have an affinity for wings.  Whenever we gather to watch a football game at each other’s house, there are wings.  All shape and sizes, flavor profiles, wings, wings, wings; cannot seem to get enough wings really.  None of us have really kept count of the wings that we have eaten, but I would think that a conservative estimate would be around 30,000 wings among us just in the time we have known each other and been going to T’s which is about 7 years now.  That might have something to do with my high overall cholesterol rating (ya think?).   

So this is our quest and I will be posting our comments and our scores for each restaurant/pub that serves wings.  I will list the places we have identified that serve wings and will add to it if we discover there are more.  But, one rule for this contest is that the establishment must be dine-in.  The reason for this is because the criterion “texture and tenderness” (T-n-T) can greatly be effected by the time and distance it takes to get wings to your house.   They can be lukewarm by the time they arrive which can lead to a rubbery texture.  We happen to live relatively close by one establishment that can deliver very quickly.  Others are way across town.  It’s a variable that has no control so it isn’t fair.  So, dine-in only.  Another rule for consideration is that the establishment must be locally owned.  It can be a local chain (like Johnny’s) but Buffalo Wild Wings, Chili’s, and other national chains are out. 

My fellow “Wing Nutz” team members on this quest are Al Beilgard (but you may know him as “Heisenberg”); Nancee “No Nonsense” Beilgard; “Just Wings” Judy New; and, “Turbo” Teri Jester. 

And now for the criteria…they are based principally on the criteria used by the Kansas City Barbeque Society. 

Wing Nutz Official Judging Criteria

1.      Appearance – First, do they look appetizing?  Regardless if the restaurant serves just drummies, wing sections, or whole wings, the “wings” should be equal in proportion and of good size.  Wings should not have broken bones.  If two or more wings in a batch contain broken bones, they will be downgraded.  If you get a batch of 10 “wings” and only 2 are drummies they should be downgraded (if they serve a mixture).  They do not have to be equal but what is reasonable.   Breaded v. Un-breaded?  It is a personal preference and is not considered here.  Regardless, the skin should be crisp.  If breaded, is there more breading than meat?  This has to be taken into consideration.  Wings should be sauced.  For example, Buffalo style wings should have an orange/reddish tint to them.  This does not mean we are only judging buffalo style wings.  Whatever is there “go to” or “winning” wing is what we are judging and should look accordingly.  Regardless, the sauce should coat the entire wing and should be emulsified enough that there is no separation of oils (this will be evident on the bottom of the bowl or plate).   And YES, they have to be sauced.  “Bare naked” chickens need not apply.    Oh, and “wings” are wings meaning there are bones!  I don’t know what “boneless” wings are or what part of the chicken they are made from (“parts is parts” I guess).  We are only judging bone-in wings for scoring.  We may have commentary for boneless wings if offered but they will not receive a score.  Again, the boneless kind of falls under preferences which we are trying to avoid.  To each their “wing”. 

 

2.     T-n-T (Texture & Tenderness) – Rubber chickens are for clowns.  Good wings should have a crisp skin.  What’s the saying?  “Crispy on the outside; tender and juicy on the inside.”  That is someone’s trademark I am sure but as I write this I can’t think of it.  Breaded chicken is a preference really and is not considered (as a preference).  So, crispiness also applies to breaded chicken as well.  If the meat is dried out – it is overcooked.  If the bone is red or there is blood in the juice, the wing is undercooked.  Either of these occurrences are reasons for downgrading.  Regardless of breaded or not, it should be crispy on the outside and juicy and delicious on the inside.  (And now I know for sure I messed with someone’s trademark.  I really should look that up.)  Is there more breading than meat?  If so, then it should be downgraded. 

 

3.     Flavor – So the first two criteria are pretty cut and dry, but flavor is rather subjective.  You just have to measure or gage how their menu or server describes them versus what your palette and beads of sweat tell you.  The reasonableness test might apply here.  Is the mild too mild?  Is the hot too hot?  What/how would a reasonable person (s) think/judge the wing’s flavor and “hotness”?  You shouldn’t punish them if you order habanero flavored “Death Wings” and then can’t finish them because they are too hot.  Make sense? 

And for judging, the wing cannot be dipped in ranch or blue cheese dressing or any other condiment until all judging is complete.  Obviously, doing so greatly effects the flavor profile.  Palettes can be cleansed by eating celery and by drinking water.  But once judging is done, let the beers flow or whatever else we wish to quench our thirst!  We will provide overall comments on a variety of things including how good house-made dressings are, but no wing shall be dipped in dressing or other condiments until judging is over.

These are the criteria for judging wings.  However, the criterions are not equal.  The most important, therefore more heavily weighted criterion, is “Flavor” and it accounts for 60% of the overall score.  Next, “T-n-T” weighs in with 40% followed by “Appearance” with the remaining 10%.

And finally, here is a list of “wingers” that we will be judging on our quest (please, let me know if there is an omission and you want to recommend a local, Lawrence dine-in establishment for judging). 

WINGERS

23^RD STREET BREWERY

BIGGS BBQ

BUFFALO BOB’S

BROTHERS

CONROY’S PUB

HENRY T’S

JAYHAWKER

JEFFERSON’S

JOHNNY’S

JOHNNY’S WEST

PADDY O’QUIGGLEYS
 

SAINT'S PUB & PATIO

SET ‘EM UP JACKS

SLOW RIDE ROADHOUSE

WAYNE & LARRY’S

YACHT CLUB

Again, please let me know if I have missed anyone or if there are errors with this list. 

 

And with this, let the battle of most worthy wings begin!  First stop; Johnny’s West.