So after far too long, it’s time to get back to reviewing some chicken wings!
I have a lot of reviews ahead of me so to keep things a little more simple this time around I will be rating three categories out of five points each that I feel capture important qualities of chicken wings:
1. Exterior: This category may sound straightforward but the outer casing of a wing can potentially make or break the experience. Points won’t be lost for non-breaded.
Pros for crispiness and flavour, cons for rubbery or a breading so thick and dry you need a chisel to work your way through.
Pictured here is an example of some rubbery wings, no good at all.
2. Overall Quality: The main event! There can be a few variables to this one – a fresh tasting wing that is neither under or overcooked and free of feathers, broken bones and dark grungy meat. Sounds easy enough, but you’d be surprised.
Pictured here are some feathers. I prefer when they are removed before making their way on to my plate.
3. Size: Bigger wings are not always better as a lot of the time the bigger there will be a lot of fatty content present, and no one wants that. A good sized meaty wing can be difficult to find, but they do exist!
Pictured here is what I think is a chicken wing, but possibly the smallest I’ve ever seen.
This more straightforward scale will also allow me to review wings from different sources such as restaurants, take out joints/pizza places and grocery store frozen finds while keeping things consistent across the board.
I will also be sure to mention other key components in each write up, such as sauce selection, and other pros and cons, but the rating will only be based on the categories above.
Let me know if you have any other suggestions, and stay tuned for the first review. Here’s to another 100!