August 17, 2012
Company description: Our meaty chicken wings done in a special blend of our own spices. Lemony! Peppery! Garlicky! A little rosemary and some Romano cheese ... WOW. Chain: Chickie's & Pete's. Location: 1526 Packer Ave. Order time: 10 minutes. Price: $9.95 (small size). Review: Sure, you go to Chickie's & Pete's for the crabs and crab fries (and beer), but every once in a while the locally based chain adds a new item. These new Italian Wings are good. They taste of herbs and lemon, and our batch was cooked perfectly - crunchy on the outside and juicy on the inside.
February 2, 2012 |
The Birds might not be flying up and down the field this year, but that's no reason to pass up a party. At the very least, the Super Bowl is an excuse for even those with the most distinguished of palates to get down with some Fritos, dip, and the MVP of the Sunday spread: the chicken wing. However, not all wings are created equal (nor are the good ones thoughtlessly dumped into a fryer). Chefs use a variety of techniques to achieve a tender, meaty interior and crispy skin. And that's before they add even a lick of sauce.
July 27, 1988 |
There never seems to be any problem in getting guests to polish off the chicken wings. The problem, if any, is in the initial preparation of the wings: taking the wings and disjointing them so you're left with one piece that's an elongated oval and another that looks like a miniature drumstick. The proper technique is simple and easily mastered. A sharp butcher knife, a cutting board and an attentive eye are all you need. To begin, hold the chicken wing so that it looks something like the letter V with a small extension coming from the top left.
February 1, 2013 |
THERE IS A LOT TO ADORE - or at least to ogle - at the Wing Bowl. There are local celebs, namely, 94WIP's Angelo Cataldi and Al Morganti, co-creators of the 21-year-old extravaganza, and Rhea Hughes, who keeps the guys in line. There are an estimated 20,000 spectators - rowdy, predominantly male carousers who pay 10 bucks each to get their Super Bowl party started early (very early) Friday, like way before 6 a.m. There are Wingettes, a scantily clad, buxom battalion that is part cheerleaders, part servers, part centerfolds.
January 24, 1998 |
They arose before the dawn, put on their game faces (and a clean T-shirt), and sat down to eat chicken wings shortly after 8 a.m. Mounds of chicken wings. With 7-Up or water to wash them down. Hold the blue cheese. When the last bones were counted at yesterday's Wing Bowl, Mark Vogeding, a burly warehouseman from Paulsboro who goes by the nickname Big Rig, was crowned Philadelphia's top wing-eater by sports-talk station WIP-AM. He won a trip to Aruba. He sucked the meat and skin off 164 chicken wings in a half-hour, leaving the Wing Bowl record of 143 in a pile of napkins.
June 9, 1993 |
Tonight, the NBA's brightest spotlight comes to Phoenix, a city that is finally hot in more ways than one. Usually, no one in his right mind comes to southern Arizona in late spring. It is searing and uncomfortable. You walk around town and need only a tin-foil jacket to call yourself a baked potato. But there is a sharp electric buzz in this traditionally torpid desert outpost now and Charles Barkley is the reason. He's the reason that people have forgotten the shame of having a Super Bowl temporarily taken away while the state brought its holiday laws into the 20th century.
July 26, 2012
A trip to the movies at the Riverview just got tastier, and a lot more exotic, too, with the recent opening of Mekong River, Liem Ma's stylishly glow-lit Vietnamese restaurant on Front Street just a block from the theater. Ma's parents own the traditional Pho & Café Viet Huong on 11th Street, known for its broken rice and pork. And Mekong is authentic, too, despite the modern decor. The crispy noodles are irresistible, the pho is spot-on, and the dry noodles with seafood and special sauce are a crowd favorite.
May 22, 1994 |
Buffalo is famous for more than having a team that loses the Super Bowl. In the competition for best bar food, it has no challengers. Buffalo chicken wings - hot, spicy and, yes, a little greasy - are a winning dish. Especially when paired with blue- cheese-stuffed celery. This dish has a number of contrasts that our senses find appealing. First the flavors: spicy chicken and tangy blue cheese. Then the temperature: hot chicken and cold celery. Finally, the texture: chewy chicken and crunchy celery.
April 8, 1987 |
There are a few theories floating around in culinary (and I use the term loosely) circles about the discovery of Buffalo Wings, those tangy, messy, hard-to-put-down little buggers that have been popping up on restaurant menus across America in recent years. One way-out theory holds that Buffalo Wings were originally a dish concocted by an anonymous cook who accidentally spilled a bowl of Louisiana hot sauce on a pile of cooked chicken wings destined for the scrap heap. Another off-the-wall idea is that early western pioneers gobbled chicken wings in order to gain strength for the upcoming buffalo hunt.
June 21, 2012
Following up on his East Passyunk pizza-red-gravy-and-beer hit Birra, Gordon Dinerman has opened a sibling, Barra, in Old City. Dinerman is partners with Rob LaScala at 239 Chestnut St. (215-238-9983), in the space that briefly housed LaScala's Rocchino's and Azione; previously, it was Dolce and Paradigm — famed as the bar whose clear restroom doors fog up only when locked. Barra is positioned as Birra's younger, more dynamic sibling, with a more sophisticated menu plus a serious bar program and a late-night lounge scene Thursdays through Saturdays.