Monday, June 18, 2012

A Unique Style at Angies

Angies is a place I’ve heard of before, but was never quite sure where it was, until last Thursday.  It’s tucked away in a little corner in a strip mall in Burnside.  Based on the bars on the outside I wasn’t too sure if this place was even open, I was glad the inside had a nicer appeal to it and noticed pretty much every person in there was eating wings when I walked in, not a bad sign.

Wings are $0.45 each on Wednesday, Thursday and Friday.  You’re looking at $10.95/pound any other night of the week but that does include fries.  The wings are breaded however you have an additional option – "Johnny Style".  I found out that means the wings are cooked, sauced and then thrown on the grill for a bit, and of course I had to try them.  I ended up ten of those and a dozen regular wings with hot sauce on the side. 

Breading: 3/5 – The wings had a nice coat of breading however I found it a little on the crispy side.  Sometimes crispy can be good, but not in this case.
A bit crispy.

Overall quality: 2/5 – The chicken tasted ok however too many of the wings contained a lot of really dark pieces of meat.  I'm not sure if they are always like this or if this was just a bad batch or what.  I also found a couple of random pieces of chicken mixed in as well which wasn’t too appealing. 
This is not a good surprise.
I found the Johnny style wings had a really nice initial grilled taste to them.
Johnny Style!
Random chicken pieces. 
Sauce selection: 2/5 – The sauce selection is fairly light, choices include mild, medium, hot and honey garlic.  The hot sauce had a really nice flavour to it and was a few notches above regular hot sauces you would usually find.

Service: 3/5 - The server was nice, we were told of the specials for the night however no drink refills were offered.  The wings didn't take too long to arrive.

Size:  3/5 – The majority of the wings were a fairly standard size.
A "Johnny Style" flattie.
Overall rating: 2.6/5

The worst part for these wings was the abundance of really dark meat which is possibly my third biggest pet peeve when it comes to wings, besides prominent feathers and raw chicken.

On a brighter note, I think the Johnny style is a great idea and it would be nice to see a similar option in other wing establishments.

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