Top 5 Wing Spots in Denton, TX

Posted on by bertoeats

wings-beer

Courtesy of stevencbird.com

Everywhere I’ve lived, from New York City to Houston, Texas, I have sought out the best wings at the best places. It gives me comfort to know where I can go to get consistent service, quality and bargains. Also, an ice-cold beer doesn’t hurt.

5) Fry Street Public House

Great location right on campus, so it’s perfect for between classes. Their “Wilson’s Wings” are breaded and large. The sauce isn’t too spicy and they don;t get the best crisp. They do come with vegetables, which is always a plus in my book.

125 Ave A, Denton, TX 76201

4) The Loophole Pub

Right on the Square, the Loophole is perfect for hanging out with friends, playing pool and watching sports. They have a pretty large craft beer menu, an Internet jukebox and still allow smoking — which is good and bad. The wings are super tangy and meaty. Try their garlic-parmesan fries, they’re killer! Be prepared to spend a little more dough for the wings though.

119 W Hickory St., Denton, TX 76201

3) Seoul Chicken

Another place on campus, but this place is not your typical wing place. They serve Korean style wings, which means lots of unique spices and kimchi! Their Seoul Sauce the spiciest and the best, but try their Soul Teriyaki if you can’t handle the heat. The place lacks some atmosphere, but makes up for their quick service and good prices.

1115 W Hickory St., Denton, TX 76201

2) II Charlies

Owned by the same folks at Loophole, II Charlies has way better atmosphere, service and prices. During their Happy Hour from 2-8 p.m., their jumbo wings are 50 cents each. With only buffalo and garlic-parmesan to choose from, the guess work is done for you. The wings are large, gooey and perfectly cooked. This place is all-around fun and full of deals.

809 Sunset St., Denton, TX 76201

1) Boomerjack’s Grill and Bar

I know this place is a chain, but this location is very much a local hangout. The best part about this place is the welcoming, relaxed atmosphere and fantastic service. They have drink and food specials everyday, but Wednesday’s are my favorite — 59 cent wings and $1.89 domestic bottles. Their beer glasses are tundra-cold, perfect for pouring up an icey beer. Boomerjack’s is also home to my ultimate favorite wing sauce, Caribbean Jerk. Spicy, tangy and sweet. The notes of cinnamon and pineapple make your taste buds shout for joy.

407 W University Dr., Denton, TX 76201

So, there you have it. My top 5 wing spots in Denton. Check them out and let me know what you think? What other places am I missing or I should try? Let me know!

-Roberto Aguilar

 

 

 

 

 

 

Recipe: Shallot-brined Garam Masala Wings with Mint Chutney

Posted on by bertoeats

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This rich, earthy recipe is sure to surprise you in flavor. The sweet, aromatic taste of the garam masala mixed with spicy red pepper flakes is a perfect pair with the cooling mint chutney.

Ever since I worked in an Indian food restaurant (New India in Austin, TX), I fell in love with the unique flavors and scents of the South Asian spices. That love is what inspired this dish. Enjoy!

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INGREDIENTS:

Wings & brine

  •  About 2 1/2 lbs of wings (cut into drums and flats if needed)
  • 1 small shallot
  • Pinch of black pepper
  • 1/8 cup coarse salt
  • 1/2 tbsp of sugar

Spice Mix

  • 1 tbsp black pepper
  • 1 tbsp red pepper flakes
  • 1 tbsp garam masala

Mint Chutney

  • 1 cup mint leaves
  • 1/4 cup cilantro leaves
  • 1/2 of small Thai chili or Serrano pepper
  • Small piece of ginger (raspberry-sized)
  • 1 tbsp chopped red onion
  • 1 tsp cumin
  • 1 tsp chaat masala or garam masala
  • 1 tsp lemon juice
  • 1 tbsp yogurt
  • salt to taste

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PREPARATION: (Serves Four)

Start by making your brine and cleaning your wings. Make sure that your wings are thoroughly rinsed and patted dry with a paper towel. Let rest in a mixing bowl.

Place shallot, salt, pepper and sugar in a food processor and pulse until paste forms. Remove brine paste from processor bowl with a spatula and pour over wings. Remember to wear gloves, and rub with wings with the brine mixture until evenly coated.

Set bowl of wings in the refrigerator uncovered for 1 hour. Remember to place the wings on the bottom shelf away from any other foods. You don’t want cross-contamination to ruin your day.

Prepare your spice mix and mint chutney while the wings are brining in the fridge. Simply mix the spices together in a small bowl for your spices, cover and set aside. Place all ingredients for chutney in food processor and pulse until paste forms. Add a little bit of water or yogurt until saucy texture is formed. Salt and spice to taste, then cover and set in fridge.

Once the wings are brined, preheat your oven to 450°F and grease a baking sheet with vegetable oil. Wash your wings of any brine and pat them dry again. Place on another baking sheet lined with paper towels.

Gently dip each wing in the spice mixture making sure the outside is coated then place spiced wings on greased baking sheet. Repeat until all the wings are coated in spice and spread out evenly on the baking sheet. Cook wings on upper-middle rack for 18 minutes and then flip. Cook for another 12-18 minutes or until golden brown and crispy.

Serve the wings on a large plate straight from the oven with chutney on the side for dipping.

-Roberto Aguilar

 

 

 

Wings at Home

Posted on by bertoeats

grocery-shopping

Image Courtesy of cfursa.com

Cooking food at home is usually healthier and easier on your pocketbook, so Crazy4Wings is going to give you a rudimentary guide to cooking wings at home.

First off, make a list of the ingredients you want to buy from the grocery store. If you’re going to brine the wings, do you have enough salt and sugar? Any herbs you want to buy? Begin by deciding how many wings you want.

When I go to the grocery store to make wings, I go to the butcher to see what kind of deal they have on wings. Usually, that is the healthier option, because those Tyson brand wings that come in huge packages are filled full of hormones and antibiotics. If you have the cash flow, go for the all-natural choice. Your body will thank you later. Here’s a link that will help guide you through all those labels on your chicken.

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Crystal Hot Sauce

If you’re making buffalo wings, I would suggest using Crystal or Louisiana hot sauce. Tabasco or Trappey’s tend to be a little bit more acidic. What you’re looking for in a hot sauce is a sweet tangy taste.

Next, find a margarine or butter that you like. I’m partial to the Earth Balance soy-free margarine. It has a great taste that isn’t to artificial or salty. For the real stuff, I go with Kerrygold because grass-fed cows make the best butter. It is sweet and healthy. That’s right butter can be healthy as long as it is all natural.

Now it’s time to grab one bunch of garlic or shallots to mix with your sauce, your brine or both. Be sure they are fresh and not squishy. That taste will ruin your sauce. Pick up any veggies you want to go with your wings like celery, carrots and green onions. Also, don’t forget your dipping sauce. I’m a fan of blue cheese dressing, but ranch is always a winner. As with the other ingredients, go for the natural stuff. It may cost a bit more, but that cost goes into a healthy body that won’t suffer from dangerous chemicals like high fructose corn syrup or high portions of sodium.

Alright, it’s time to get those wings home and start cooking! First off, clean your wings in the sink using slow-running cold water to be sure not to splash bacteria all over your kitchen. Place them on a baking sheet and pat them dry with a paper towel. In a bowl, mix your brine and then roll your wings in the brine. Place back on the sheet, cover with plastic wrap and let it sit in your refrigerator for 1-3 hours.

Preheat your oven to 450 degrees Fahrenheit. Clean off the brine with cold water, and dry them again. Season with salt and pepper all the way around and place them on your baking sheet. Be sure to oil that sucker or else your wings will stick. Bake for 20 minutes and then flip your wings. At his time, start making your sauce by mixing a half cup of hot sauce with 1 1/2 tablespoons of melted butter and a few cloves of minced garlic in a large mixing bowl. Bake your wings for 15-20 minutes more until there is a golden-brown crisp on each wing.

Remove those crackling, crispy wings out of the oven and drop them in the bowl with your sauce coating each wing. Serve them right away with all of your accouterments and enjoy!

-Roberto Aguilar

 

Baked, Smoked or Fried?

Posted on by bertoeats

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Perfect wings courtesy of Serious Eats

Going out and ordering a fat stack of sticky hot wings you are sure to be dealing with deep fried deliciousness. Rarely do you find a restaurant that bakes their wings, and the restaurants that smoke their wings are normally serve barbecue.

But, at home, you can choose whatever method fits your tastes and diet. Let’s examine the process of each cooking method, it’s health benefits or drawbacks, and overall taste to judge which is better or best — let’s face it, any way you cook wings they will be delicious.

FRIED:

When we say fried, we mean deep fried. Those little crispy wings get a deep plunge in a bubbling, sizzling vat of oil. But, is that good for you?

According to the good folks at Livestrong, fried wings are actually low in cholesterol, and if you leave off the skin you go from 81 calories to 34. Not bad. Furthermore, battering your wings will jump up that calorie count to 159 calories. Wow!

But, not so fast. Eating fried foods on a regular basis can have negative effects on your health such as obesity.

But how do they taste? Delicious of course. The meat is juicy and tender and the skin (if you leave it on) is crispy. Over-frying your wings, however, can diminish your meat content by drying it up and sticking it to the bone. Also, if you use a low-quality oil, your wings can taste like plastic.

SMOKED:

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Mmm, smoked meats.

Perfectly American. Perfectly decadent. The pinkness of the meat, the woody-smoke flavor and the juiciness that never quits. Normally reserved for beef and pork, smoking meats is a tradition that has as many do’s and don’ts as a red carpet event.

But, if you’ve mastered the techniques like they do at TJ’s Pizza Wings N’ Things in Denton, Texas, then you’re on your way to Flavor Town.

Unfortunately, smoked meats are incredibly unhealthy. That delicious taste of smoke can actually cause cancer. Of course, a little bit of smoked meat every once in a while isn’t too bad, but overindulging is.

Flavor-wise smoked chicken wings is delicious, but different. That smoky flavor can sometimes overpower your sauce. Also, since the wings are cooked at a low temperature, they skin does not get as crispy. Your smoked wings can be soggy, which is needless to say pretty off-putting.

BAKED:

Ah, yes: The king of cooking, the champion of all things roasted, the oven-baked chicken — or wings for that matter. According to the San Francisco Gate, baked chicken is a better alternative to fried meats or precooked meats. Fried foods add more fat, while processed meats can be incredibly high in sodium. So, take care of your body and choose to bake your chicken.

One secret to getting a crispy skin like when frying your chicken, steam your wings first to decrease the time your wings need to crisp. Also, pat your wings dry, dry, dry before you baked them. This ensures that no extra moisture will ruin your crispness.

Really, baking wings is a little more time consuming, but well worth it. The flavor is tremendous and the crisp is perfect. Pair it with a superb sauce and you have a fan favorite you and your buddies can enjoy.

WINNER! – BAKED WINGS

Here’s a bonus recipe for honey-sriracha wings and some cooking tips in this great video from Food Wishes. Enjoy!

-Roberto Aguilar

 

10 Best Wing Sauces

Posted on by bertoeats

ranch-dip

Image Courtesy of Kyvan82.com

This is where it all starts. Once you’ve got your heart set making a meal out of the delicious wings of a chicken, you must first choose your sauce. Of course, you can choose a few different ones, but which are the best?

If you take a look at The Food Network’s list of 50 wing recipes, you’ll see everything from Vietnamese Style to Chipotle to Curry-Chutney. But, 50 is just too many. Here are my Top 10 Best Wing Sauces:

10) Honey BBQ

A delicious go-to sauce for wing eaters who don’t want to brave the spicy heat of typical wing sauces. The mix of sweet and savory is perfect for eating a mound of wings. Great for kids too!

9) Tandoori

These Indian-inspired wings are marinated in yogurt and Indian spices for a moist, creamy and spicy combination that makes for delicious wings. A tandoor is a kind of clay oven typically used in Indian restaurants to roast meats, fish and breads. The best part are the crispy charred bits that take the flavor to the next level!

8) Teriyaki

This is another great sweet and savory sauce that goes great with scallions. Teriyaki is kind of an all-purpose sauce for fish, beef, chicken and pork. You can’t really go wrong with a plate of teriyaki chicken wings.

7) Sweet Chili

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Image Courtesy of Walmart.com

This sauce is a basic adaptation from egg roll and spring roll sauces. It blends chilis, garlic, vinegar, sugar and ginger. The end result is a perfectly sweet and spicy sauce that is definitely worth licking your fingers clean. You can find this stuff bottled in your grocery store’s international foods aisle.

6) Atomic (or some variation)

Atomic sauce is basically your extra-extra-extra-EXTRA hot buffalo sauce. Not for the wimpy wing fans, that’s for sure. But, if you’re brave enough to order the atomic sauce, your taste buds will love you forever (right after they’re done hurting.) Some places do this as a dry rub, which is a whole different kind of spicy. One that you might need a glass of milk, or better yet ice cream, to cool off that burning tongue.

5) Chinese Honey-Hoisin

Oh, the delicious wonder of hoisin. It’s a little sweet, it’s a little salty and it’s a little sour. The perfect three-way flavor for chicken wings. You usually have to order these at a Chinese restaurant, but that’s no reason you can’t make them at home. Here’s a recipe!

4) Garlic Parmesan

This is one of those: Is it a sauce or just a seasoning? Actually, it can be both, but my favorite is a buttery, cheesy sauce. The best part about these wings is the variety of dipping sauces you can use. I enjoy marinara or pesto, but, really, a side of buffalo sauce is a tantalizing combination.

3) Caribbean/Jamaican Jerk

This unique sauce of citrus and sultry spices is a definite game changer. Typically, a Caribbean-style sauce uses orange and pineapple to balance some cinnamon and nutmeg. The end result is something that tastes like an island getaway. Goes great with a fruity beer!

2) Hot Buffalo

Not what you expected, huh? This ‘Godfather’ of wing sauces is staple at any wing restaurant, tailgate party or late-night snack-a-thon. The tangy blend of butter and hot sauce is the perfect counter to a cool ranch or blue cheese dipping sauce. Check out Alton Brown’s “Good Eats” episode about the genesis of this amazing sauce.

1) Lemon-Pepper

My favorite wing sauce of all time is the peppery-sour deliciousness known as lemon-pepper. The citrus from the lemon brings out a moistness in the wing and finishes with a punch to the gut of black pepper. In fact, my ultimate favorite way to eat wings is ordering a fat stack of lemon-pepper wings with a side of buffalo sauce. The spicy, sour mix will make you forget about the other nine sauces on this list.

Well that’s it. My Top 10 Best Wing Sauces. Hope it served you well for next time you’re having difficulty picking the perfect sauce to liven up your night.

-Roberto Aguilar