Wednesday, May 30, 2007

Wings...and what to Drink?

I wish I had some fabulous news to report. Unfortunately chicken wings seem to be the way to go for a quickie meal. If only all the better "wing-serving" restaurants in town served gluten-free beer. Peabody's Sports Bar on Phila Street has my favorite wings but they have not been willing to get Redbridge beer. I also like The Stadium's wings (Broadway and also Congess Street). It seems a margarita is the best drink choice at those two restaurants. I went to the City Tavern (corner of Maple and Caroline) last weekend...good wings but no Redbridge. The bartender did say they had had a tasting last week and he said he'd order it! On a side note, they do have Tanqueray Rangpur Gin. Great stuff!!!
Now, I'm off to the new Garden Buffet at the Racino. More later.

7 comments:

Rachel Jagareski, Old Saratoga Books said...

Hi Suzanne:

Glad to know there's a gluten-free buddy in the neighborhood. Thanks for the quinoa shopping tip. I look forward to seeing your future blog posts.

-Rachel

Kathleen said...

Wine is also good with Buffalo wings, I'd suggest mild wings with Zinfandel and BBQ wings with Syrah.
Kathleen Lisson
Albany, NY

Anonymous said...

I've had problems with restaurants cooking wings in the same fryers with breaded items, actually this is usually the way they are cooked in my experience. Has this been a problem for you?

Amelia said...

This is a legitimate concern and one I had been thinking about as well. I've yet to be lucky enough to stumble on a place that either bakes their wings or fries them in a gluten free fryer. Any leads would be appreciated.

Suzanne said...

I always ask about what else is cooked in the fryer. Most places that deal with huge quantities of wings use a dedicated fryer. However, it is important to keep asking that question when you return to a particular restaurant. Don't ever assume that their cooking procedures have remained the same! Also remember to make sure that they do not dredge their wings in flour. In my experience most don't.

Suzanne said...

I always ask about what else is cooked in the fryer. Most places that deal with huge quantities of wings use a dedicated fryer. However, it is important to keep asking that question when you return to a particular restaurant. Don't ever assume that their cooking procedures have remained the same! Also remember to make sure that they do not dredge their wings in flour. In my experience most don't.

Anonymous said...

Hope you realize that Blue Cheese, the main in gredient in the sauce served with Buffalo wings, contains gluten. So does Roquefort.