Hot Chicken isn’t the only kind of chicken Kevin Sbraga excels at. | Photo by Jason Varney
Kevin Sbraga, who is very much a chicken whisperer, is doing chicken wings for three days at his University City restaurant, the Fat Ham. His Winged Out Pop Up is running from Thursday, September 3rd through Saturday, September 5th.
The pop-up will feature three different kinds of wings at $7 for a half-dozen. The wings will be available for eat-in or takeout.
Check out the wing flavors »
Drexel’s Verde Hot Chicken Wings at Sidecar Bar
It’s a “Wing Thing” returns to the Sidecar tonight. The 22nd and Christian Street bar is debuting Drexel Food Lab Manager Ally Zeitz’s Verde Hot Chicken wings and they sound pretty great.
The wings are inspired by the flavors of salsa verde and Nashville’s hot chicken. The wings are brined in seasoned buttermilk, lightly floured, then dipped in hot oil made from green jalapeno and duck fat. The wings are then served with pomegranate yogurt and pickled onions.
The wings go on sale at 5 p.m. and will be there for one night only.
Sidecar Bar and Grille [Foobooz]
Tonight, “Wing Thing” is back at Sidecar. The Chef: Adan Trinidad of Jose and Sancho Pistolas. His wings: Black Garlic Mole Negro BBQ Wings with a Jasper Hill Blue Cheese Crema.
Sure that sounds pretty good, but did you hear about our wing collaboration with Sidecar a couple months back? Chef Trinidad’s got some big shoes to fill if we do say so ourselves.
The wings will be offered until they sell out, usually in four or five days.
Also on tap at Sidecar: really strong beers. Join them tomorrow, Wednesday, July 15th for High Gravity Night. The lineup looks like it could do some serious damage.
Read on for a full list of beers »
In this month’s installment of Sidecar’s Wing Thing, Luke Palladino and his chef de cuisine (and Sidecar alum) Ed Affinito have up with chicken wings stuffed with foie gras and chicken mousse. The wings are served with a chipotle barbecue sauce and they are on special starting this evening. And if you make it in tonight, you can say hi to Palladino and Affinito and tell them just how good they are (or more likely, how they just don’t compare to the Foobooz wings from a couple of months back. Sorry fellas, but nice try).
The wings are available while supplies last, but with foie gras and chicken mousse, these decadent wings won’t be around for long.
Sidecar Bar & Grill [Foobooz]
For Sidecar’s monthly “Wing Thing” collaboration, Brian Lofink and company have invited Greg Garbacz from Juniper Commons to come up with a wing. Garbacz has developed a Taco Wing, topped with tortilla puree, Guajillo sauce, queso fresco, diced red onion and micro cilantro. The wings will be on special throughout the week, and this evening Garbacz and his crew will be hanging out at the bar and eating wings.
Can these taco wings compare with the beer wort braised Foobooz wings that were featured last month? We doubt it, but then again, Garbacz is a professional and these do sound pretty great.
Sidecar Bar & Grille [Foobooz]
This week, as part of Sidecar’s monthly Cock-a-doodle-doo chicken wing special, yours truly has collaborated with Sidecar’s Brian Lofink to create the Foobooz Philadelphia chicken wings. Like me, these wings are fiercely local and crazy about beer (Man, that sounds a little too much like something Guy Fieri would say).
More on the wings »
Photos by Jason Varney
If we can all just admit that a) the Buffalo wing is the ultimate chicken wing (so meaty, so balanced, so simple with its fake butter, Frank’s RedHot and nothing else), and b) there are very few decent Buffalo wings in Philly, we can move on and start talking about alternate versions we do well. Here are six to start with.
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This month was Sidecar Bar and Grille‘s inaugural “Monthly Wing Thing” featuring Jim Burke, and we just found out that next month’s (aka March’s) wingmaster extraordinaire is going to be Joey Baldino of Zeppoli.
So why should you be excited? Because chicken wings are awesome, and because Baldino really knows how to cook. He’ll be whipping up “Sicilian blood orange agrodolce wings,” which will be for sale starting Monday, March 2 and will be available throughout that entire week (or until they sell out). If you’re a die-hard wing fan (or a die-hard Zeppoli fan) though, you should definitely head over to Sidecar on Tuesday March 3 because that’s when Baldino will be hanging out at the bar to talk about wings, Italian food, or whatever else he feels like doing.
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During the first week of every month at Sidecar Bar and Grille, a different featured chef comes in to delight diners with a new chicken wing recipe. For the first week of February, Jim Burke (the man behind the now closed JAMES restaurant) is going to be the official wing man.
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So we’re already having you people fight it out in the comments section over who has the best nachos in town (which, we hope, will someday soon translate into a canonical listing of ALL the best nachos that Philly has to offer). But for those of you who are perhaps a bit less interested in a bunch of stuff on chips but do care very deeply about the proper frying of a great chicken wing, may we offer this: The 1st Annual ChesCo Wing Fest, happening on October 19 from 1pm-6pm at 13 different restaurants scattered around the county.
So how can one possibly judge the best wings at 13 different restaurants? With hard work, my good man. And an iron stomach.
Read more »