Want to go?
WHAT: Company 7 BBQ
WHERE: 1001 S. Main St., Englewood
HAPPY HOUR: Monday through Friday 2-6 p.m.
MORE INFORMATION: (937) 836-2777 or www.Company7BBQ.com
The phrase “chicken wings” hasn’t always conjured up thoughts of the beloved bright orange messy meaty deep fried delicious appetizer like it does today.
Believe it or not, until the 1970s, wings were used by chefs for making stock and little else.
Since their birth in Buffalo, N.Y., slathered in hot sauce and served with blue cheese and celery, chicken wings have become synonymous with bar menus and sporting events.
Buffalo Wild Wings, one of the better-known restaurants known for their unflinching focus on the dish that they are named after, was born in Columbus in 1982. Thanks to a public hungry for this style of preparation, the chain with humble Ohio roots now has a store in every state in the U.S. and continues its expansion across the globe with a simple recipe — watch sports, drink beer and eat wings.
Increasingly many renowned chefs in some of the hottest kitchens in the U.S. are choosing to also cash in on the dish’s popularity, giving the humble chicken wing a high-end fine-dining makeover — and they’re not the only ones looking to capitalize.
With plenty of options to choose from, there’s no shortage of choice. First, there’s the variety of sauces (spicy, savory, tangy, sweet, barbecue, garlic, dry rubbed, etc.) the preparation of the meat (marinated, skin on or off, and the all important regular or boneless), the different batters that are applied, the cooking technique (deep fried, char-grilled, smoked, etc.) and the final flavorful product that all of these cooking combinations net.
Because there is so much variety, the mighty chicken wing is a very personal dish. When someone has a favorite it’s unflinching, and it seems nearly everyone has their own individual perspectives and opinions on the subject.
Locally, the “Kickin’ Chicken Wingfest” that took place for the fifth consecutive year over the summer at Lincoln Park Civic Commons saw almost a dozen Dayton restaurants putting their spin on this tasty staple for more than 10,000 guests who turned out to sample their creations, according to the Miami Valley Restaurant Association.
Past winners include Romer’s Bar and Grille in Bellbrook, Nick’s Restaurant in Xenia, Bunker’s Bar and Grill in Vandalia, Archers Tavern in Centerville and Pies and Pints Craft Pizza and Beer at The Greene. I am in agreement that all have really terrific wings worth seeking out.
My favorite chicken wings in town are the smoked wings at Company 7 BBQ in Englewood (5 for $3.99, 10 for $7.99, 15 for $11.99 or 20 for $15.99). These wings are tossed with a special spicy rub and then slow-smoked for hours on end leaving them tender on the inside and crisp on the outside with a smoky essence that keeps me coming back for more. They are flash fried to order, which crisps them up even more. There’s no fat on them, because it’s been sealed and cooked into the meat, which is my idea of perfection. They can be eaten easily without sauce or you can mix up something at the table from the six signature sauces the restaurant features. A mixture of “Captain Carolina” (vinegar and mustard based Carolina BBQ sauce) with Frank’s Red Hot turned out to be incredibly satisfying, but all of their award-winning sauces are worth trying.
“People love chicken wings. They are small and come with a variety of sauces, so there is something for everyone,” said Amy Zahora, executive director of the MVRA.
The National Chicken Council estimated earlier this year that Americans devoured 1.25 billion chicken wings during the Super Bowl alone. The sales on Goldbely, an online site that ships specialty dishes from famed restaurants and specialty shops, increased more than 10 times during the Super Bowl, with much of that traffic attributed to customers ordering wings from Buffalo, N.Y.’s famed Anchor Bar.
We may not see eye to eye on the best wing, but we can agree that most of us love them.
Since it all comes down to individual taste, the question I’d love to have answered is what are your favorites?
Dayton Eats looks at the regional food stories and restaurant news that make mouths water. Tell us about your menu updates, special dinners and events, new chefs, interesting new dishes and culinary adventures. Do you know of new exciting format changes, specials, happy hours, restaurant updates or any other tasty news you think is worth a closer look at? E-mail Alexis Larsen at alexis.e.larsen@hotmail.com with the information and we will work to include it in future coverage.
About the Author