Six wings tossed in your choice of flavor: Buffalo Hot or Mild, Sweet Teriyaki, Orange Chipotle, Firecracker, Jamaican Jerk, Korean BBQ, Honey BBQ, Tajin Mango, Sriracha Honey, or Garlic Lemon Pepper.
Wings have a complicated origin story. Most accounts trace the first intentional chicken wing dish to the Anchor Bar in Buffalo, New York in 1964 -- Teressa Bellissimo, allegedly cooking on impulse for her sons friends late one night, tossed wings in cayenne hot sauce and butter and changed American bar food forever. Before that moment, wings were considered waste product, destined for stock pots or trash cans. What Bellissimo understood intuitively was that the wing is the best piece of the chicken for this application. The ratio of skin to meat is higher than any other part, and skin is where the texture lives. A properly fried wing develops a shatteringly crispy exterior that holds sauce without going soggy -- the lacquer effect that makes the last wing as good as the first. At The Draft Room, bone-in wings are fried twice. The first fry at lower temperature cooks the meat through and renders the fat under the skin. The second fry at high heat is the crisping shot -- it drives off the last of the surface moisture and sets the texture. Sauced and tossed to order, served immediately. Wings are best eaten with your hands and without apology. The blue cheese dressing on the side is not optional.