Nothing says wing connoisseur like a fur.
Lily Cope, executive director of COOK is trying to prove she’s picked up a thing or two from the chefs that have held classes at the Rittenhouse Square presentation kitchen. Tonight the wings she has designed will be served at Sidecar Bar & Grille starting at 5 p.m. The wings feature special breaded ranch and dill pickle brined wings served with ranch dressing, Crystal’s hot butter sauce and celery ribbon salad.
I’ll admit that sounds pretty good, but can it really be better than the Foobooz Wings that have served as the basis of Kraftwork’s wings? I doubt it.
So come on down and join Cope as she hangs out for wings, booze, fun and a little smack talk from yours truly.
Sidecar Bar & Grille [Foobooz]
Happy wingaversary. The Fat Ham turns two with wings and an expanded menu.
The Fat Ham, Kevin Sbraga’s University City Southern comfort food restaurant is turning two on Wednesday, December 9th and he’s celebrating with a night of wings. Sbraga will be offering offering a variety of wings including:
- Country Captain Wings with curry and Chow Chow aioli
- Lavender Honey Wings with pink peppercorn
- Salsa Verde Wings with smoked green tomato and pork rinds
- Mustard BBQ Wings with mustard, hickory, and brown sugar
The six wings go for $7.50 during the celebration, they’ll normally be $10.
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Tonight, Nick Elmi of Laurel on East Passyunk is creating wings for Sidecar Bar and Grille’s monthly “Wing Thing.” Elmi, who clearly needs help in the kitchen, is bringing in his coffee friend, Chris Miller, lead roaster of La Colombe, who will be helping to make La Colombe Coffee Cured Wings with Eddie’s habanero squash sauce and benne seeds.
The wings will try and take down my wing creation that by all accounts (or at least my account) are the best wings ever. But the Top Chef winner probably has a shot at second best; with coffee and a habanero sauce, at least Tom Colicchio won’t be able to complain they’re under-seasoned.
Elmi and Miller will be at the Sidecar starting at 5 p.m. and the wings will be on the menu for the rest of the week.
Nick Elmi of Laurel Restaurant BYOB in the kitchen for this month’s ‘Wing Thing’ [Facebook]
Winged Out Pop Up at The Fat Ham
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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