Wings and Beer

But we could use a more critical eye on Buffalo wings, because people’s expectations for them are drastically low. Any line cook can drop some chicken in the fryer and throw together a glaze of butter and Frank’s Red Hot, and that’s a perfectly acceptable way of doing things. So why is it so many places serve wings that are tough and anemic?

With just a touch of TLC, Buffalo wings can achieve stunning heights. Look no further than those prepared confit-style at Icehouse or Meritageto see what magic a little technique (and beer) can do.

Or revel in the schizophrenic mélange of wing flavor that isD-SPOT. It’s an improbable success – a wings-only concept that got no love in Northeast so was shoved into a Maplewood strip mall to thundering acclaim. The wings are bold, creative and crave-worthy. One huge problem, at least for our purposes – no beer.

Beer is almost a condiment to wings. It’s a necessary extinguisher for a meal designed to start a fire – a partnership Minneapolis’ own Buffalo Wild Wings seems to be leaning on these days. You either love or revile their wings, but their latest advertising offers only cursory mentions that they still serve food. Instead, they focus on beer drinking and the game day experience. They’ve almost become more like Hooters, but with giant TV screens instead of giant, well, you know.

Related Post: More Food Meets Beer with Dangerous Man Imperial IPA and Element Pizza’s Fire

It would be subjective, if not impossible, to claim any place has the best wings in town. Many places give them proper reverence, and it’s likely we have neglected your favorite spot. But that just speaks to the versatility that makes wings great to begin with. So let’s just roll up our sleeves, ready the moist towelettes, and figure out the right style of beer for your favorite type of Buffalo wing.

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About John Garland

John Garland is the Deputy Editor at the Growler Magazine. Find him on twitter (@johnpgarland) or in every coffee shop on West 7th Street.

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