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Who has the spiciest and/or best chicken hot wings in northern virginia or DC area?

j
jgaff1041 Apr 12, 2009 07:29 AM

I've been watching Man vs Food on the travel channel, and it got me craving some spicy wings. Does anyone know of some famously hot wings in the area? I live in northern Virginia, but would be interested in wings anywhere within the metro area. Thanks.

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  1. ktmoomau RE: jgaff1041 Apr 13, 2009 06:24 AM

    You might find a Cluck-U chicken nearby they are a chain. I know there are some in Annapolis. They have some famously hot wings. I like the hot wings at Nando's Peri Peri.

    1. Dennis S RE: jgaff1041 Apr 13, 2009 08:24 AM

      Bungalow Billiards has the best tasting near-traditional style in the area, imo - but you have to get the 3 mile island sauce.

      1. s
        Sean D RE: jgaff1041 Apr 13, 2009 10:14 AM

        That's hard one, Jgaff. I went to college near Buffalo, NY and those folks just naturally make great wings. Down this way, we seem to really screw it up. In fact, I know of no single place in this area (and I've been searching for over 20 years since college).

        A real Buffalo wing is so easy to make, too. No spices, no marinating, no breading, no special oil. You just deep fry the wing sections until they reach a crispy medium-to-dark brown. Then, you drain them quickly, dump them into a container with a lid, pour over a couple of ladles of wing sauce, close it and shake for about 20 seconds. Celery sticks and bleu cheese dressing are mandatory.

        The classic Buffalo wing sauce is nothing. You melt some butter (but, most places just use margarine), add some unremarkable hot sauce (most people in central NY seemed to use Crystal, or Red Hot - nothing more expensive), and maybe a bit of tomato paste to thicken the sauce so it clings. But, that's about it. They add heat to the sauce with various amounts of unremarkable dry spices (i.e., black pepper, red pepper, cayenne pepper, etc.)

        A friend of mine from up there once said that you know when you are out of upstate NY when the "Buffalo wings" start containing things like breading, honey, habanero peppers, teriyaki, etc.

        To tell you the truth, the closest, consistent product that I've found (on a mass scale) down this way comes from Hooters. If you get their "naked" (unbreaded) wings, you get a close approximation. They also have some sauces that range from the mild to the insane.

        13 Replies
        1. re: Sean D
          Dennis S RE: Sean D Apr 13, 2009 10:27 AM

          Sean - if you ever make it out to Jimmy's in Herndon, let me know your thoughts. Jimmy is from Buffalo and proud of it. His wings are pretty good - though I still give the edge overall to Bungalow. Bungalow (esp. with the sauce) is their interpretation, but they are good.

          1. re: Dennis S
            s
            Sean D RE: Dennis S Apr 13, 2009 10:39 AM

            Thanks Dennis. I'll try both. From the sounds of it, Jimmy's at least has the heritage for making the genuine article. lol

            1. re: Sean D
              m
              MTP RE: Sean D Apr 13, 2009 11:56 AM

              in dc (adams morgan) , asylum on 18th st has surprisingly good wings

          2. re: Sean D
            r
            reiflame RE: Sean D Apr 13, 2009 08:23 PM

            The issue that most places run into is that they don't fry their wings long enough at a high enough temperature, leading to flabby skin and really greasy meat (instead of just sort of greasy meat).

            The sauce is easy - if you mess up the sauce you have no right to be in the kitchen.

            I have not found a place around here that makes a respectable wing, but perhaps asking the kitchen to fry them "hard" would help.

            1. re: Sean D
              j
              jeanmarieok RE: Sean D Apr 14, 2009 10:46 AM

              I grew up in Buffalo, and live in Richmond VA now, and we also think that Hooters naked wings with hot sauce comes the closest to what I grew up with. Looking forward to trying Jimmy's in Herndon on my next trip up 95.

              1. re: jeanmarieok
                Dennis S RE: jeanmarieok Apr 14, 2009 02:14 PM

                If you time the visit with a televised Buffalo sporting event, you'll have lots of comrades.

              2. re: Sean D
                c
                Chownut RE: Sean D May 10, 2009 08:35 PM

                Here's a funny/real reply to your post.

                True, this area's wings pretty much suck.

                The thing is that in this area, there's so much more variety in food that no one establishments cares to replicate the wings that you will find at the Anchor Bar in Buffalo.

                They include crabcakes, oysters, crabs, burgers, asian, french, etc. In upstate NY, you'll be hard pressed to find anything better than what this area has to offer besides wings. I know, b/c I went to school in upstate NY. The only exception may be the Tom Wahl bleu cheese burger or Wahlburger.

                http://www.tomwahls.com/

                And, to take this conversation home, many from upstate NY swear by Weggies (aka Wegmans), a supermarket with a huge, almost ridiculous, following that originated in Rochester, NY.

                Guess what? Their wings suck too!!! Imagine that!

                I do have a suggestion though.

                Anyone who wants a Buffalo Chicken Melt that is truely awesome and comes close to great Buffalo Wings, I recommend the Buffalo Chicken Melt Sandwich at the Silver Diner. Two huge freshly deep fried chicken tenders with plenty of bleu cheese, melted mozz, and ask for extra "Anchor Bar" Sauce. The bread is toasted with butter.

                1. re: Chownut
                  r
                  reiflame RE: Chownut May 12, 2009 11:31 AM

                  Uhh...I'd also like to point out that Buffalo is a city of 300,000 (in the summer) with a metro area less than 1 million. It's also as blue collar as you get - you can't compare Buffalo to DC any more than you can compare DC to NYC.

                  And going to college in "upstate" - an area the size of NY excluding NYC is hardly a good basis for comparrison.

                  1. re: reiflame
                    s
                    Sean D RE: reiflame May 13, 2009 11:08 AM

                    Reiflame, I can see where you're coming from...but, I have to respectfully disagree. I actually agree with the comments from Chownut...and do many of my pals from NY.

                    I'm a D.C. native, but I've spent lots of time all over NY state and now have connections everywhere in it. I did my undergrad at a SUNY school in the Rochester/Buffalo area. The "upstate" / "downstate" thing is a real cultural measuring stick for those folks. Upstate is anything outside the greater NYC area....which is prettymuch 95% of the state. Sounds crazy, but its the way they see themselves. (Though, some will differentiate "Western NY", "Central NY", "the Adirondacks", etc.)

                    The language even differs. Upstaters drink "pop" and eat "pizza". Downstaters drink "soda" and eat "pie". (And, never they twain shall meet.) In Binghampton, "speedie" means a really nice kabob-like sandwich with great sauce. In Manhattan, they think you're talking about a Mexican mouse.

                    The big point to be made here is that good Buffalo wings must be FRESH and simple. (This is the reason that Wegman wings really DO suck.) They are that way up there because they cook so many of them and everyone seems to eat them. School systems serve them for lunch (or, at least they used to.) Families cook them for dinner. Churches and clubs used to have 10 cent wing nights when I was up there. (Hope they still do.)

                    That's just not the case down here. Wings tend to appear mostly on appetizer menus, bar menus, or as a side offering in some pizzerias. I've been waiting for over 20 years (since moving back here) and I've yet to see the wing culture appear.

                    1. re: Sean D
                      r
                      reiflame RE: Sean D May 13, 2009 02:11 PM

                      I'm not sure what you're disagreeing with. For the record, I lived in Buffalo for 20 years. I know a good wing when I see it, and I've never had Wegmans wings because I always got my wings from Jacos or John's. We also never call it "upstate" in Buffalo, it's always "WNY".

                      My point is still this - comparing Buffalo to a big city is silly, just like all the arguements that pop up about DC vs. NYC.

                      1. re: reiflame
                        c
                        Chownut RE: reiflame May 15, 2009 03:52 PM

                        Just as silly as comparing wings from Upstate NY to the quality of wings down here in the WMA.

                        It's silly to compare, and Weggies, of all places, should be representing upstate NY with the wings, but they don't.

                        They even charged me for bleu cheese!

                        1. re: Chownut
                          r
                          reiflame RE: Chownut May 17, 2009 07:31 PM

                          I just got back from Buffalo and had possibly the best wings I've ever had at Hacienda Pizzeria in Niagara Falls. Crispy, not at all greasy and exactly the level of spiciness I like. Also, the blue cheese was room temp, which I love.

                          Not that this has anything to do with finding wings in DC, I just thought I'd share. I miss Buffalo sometimes, but I think I gained 8 pounds in the last 2 days.

                2. re: Sean D
                  indotalian RE: Sean D May 17, 2009 05:36 PM

                  i am a HUGE fan of good buffalo wings, and i want to try your recipe. how much butter would you use if you were making a pound of wings? and how much hot sauce? or is it more of a "to taste" deal? very interested in trying this out and can't wait for your reply!

                3. crackers RE: jgaff1041 Apr 13, 2009 07:18 PM

                  Bombay Curry Company's Tandoori charcoal broiled spicy wings are absolutely amazing. In the Del Ray neighborhood of Alexandria: http://www.bombaycurrycompany.com/ind...

                  4 Replies
                  1. re: crackers
                    s
                    Steve RE: crackers Apr 13, 2009 07:29 PM

                    I agree, they are fabulous, but maybe not what the OP has in mind. Also Johnny's Half Shell has some wood grilled wings that are over-the-top delicious.

                    1. re: crackers
                      maoj RE: crackers May 12, 2009 12:51 PM

                      I love those Tandoori wings!

                      1. re: maoj
                        a
                        aburkavage RE: maoj May 12, 2009 01:02 PM

                        The tandoori wings are frickin' amazing, and that yogurty-green-tangy sauce that they're served with is out of this world! I think I need some tonight!

                        1. re: aburkavage
                          c
                          Chownut RE: aburkavage May 15, 2009 03:53 PM

                          Anybody ever try the Chicken Lollipops at Masala Wok? They're pretty good.

                          http://www.masalawok.com/pages/menupp...

                    2. a
                      aburkavage RE: jgaff1041 Apr 14, 2009 06:07 AM

                      I hail from Scranton, PA, and they take their wings almost as seriously as Buffalo does. Honestly, I've yet to find a place that actually manages to fry the wings long enough (kudos on the observation, reiflame) and use a decent sauce (couldn't agree more, Sean D).

                      I've found that the only way to get a taste of home is to make them myself. If you've got a deep fryer, then it's extra simple - just fry plain, unbreaded wings for about 3 minutes longer than you think you should, or until ridiculously golden brown. If, like me, you don't have a deep fryer you can use the oven with great success. I crank it up to 450 and spread the wings (unbreaded, seasoned with salt and pepper) on a cookie sheet lined with a rack. After 30-40 minutes, I flip them and cook them for another half hour or so. As is the case with the deep fryer, you really need to cook them about 10% longer than you think to ensure that the wings stay crispy after being sauced.

                      For the sauce, I dump a small can of Hunt's tomato sauce, a whole bottle of Red Hot, a few pats of butter, a splash of white vinegar, a pinch of salt, ground black pepper, cayenne and pepper flakes to taste into a pan and bring it up to heat. Toss with the hot crispy wings immediately and serve with bluech and celery. You'll be loffin!

                      16 Replies
                      1. re: aburkavage
                        s
                        Sean D RE: aburkavage Apr 14, 2009 10:10 AM

                        Aburkavage, I had no idea that Scranton was a wing place. It definitely sounds like you know how to whip up a batch of good ones! Your sauce sounds excellent.

                        1. re: Sean D
                          a
                          aburkavage RE: Sean D Apr 14, 2009 12:22 PM

                          Scranton is very big on wings, and Scrantonians tend to be ridiculously loyal to one place over pretty much everywhere else - I'm sure Buffalo is similar in that regard. My favorite wings come from a place called The Windsor Inn, and their sauce tends to be a little more tomatoey than the rest - hence my recipe.

                        2. re: aburkavage
                          monavano RE: aburkavage Apr 14, 2009 10:53 AM

                          Aburkavage-very interesting sauce! I also appreciate your method for oven-roasting. I have a fryer, but most times do not want to deal with the oil etc.

                          1. re: monavano
                            a
                            aburkavage RE: monavano Apr 14, 2009 12:32 PM

                            The sauce is money - give it a try. The only issue I ever have with oven-roasting my wings is that they can dry out if they're on the small side. That said, I still prefer a slightly drier wing that's crispy to one that's soggy and slimy.

                            1. re: aburkavage
                              s
                              Sean D RE: aburkavage Apr 14, 2009 02:08 PM

                              I know how you feel about the oil, Monavano. I have lots of friends and family that outrightly rejected deep-fried foods. I've found that you can bake, broil, or grill wings and coat them with a typical Buffalo-style sauce. The result isn't terrible, but it just won't be a real wing (in the Buffalo/Scranton sense).

                              My biggest issue with the baking is flabby skin, which I find unappetizing.

                              1. re: Sean D
                                g
                                gregb RE: Sean D Apr 14, 2009 06:25 PM

                                If you bake a wing in a 450 degree oven for over an hour, I promise you won't have to worry about ANY flabby skin.

                                Aburkavage, The Windsor is very good but I think I might prefer a health inspector's nightmare known as The Donkey.

                                1. re: gregb
                                  alkapal RE: gregb May 10, 2009 03:49 AM

                                  450 for over an hour? is there any meat left -- forget about flabby skin?! i think my smoke alarm would be going off, no?

                                  1. re: alkapal
                                    j
                                    Jule RE: alkapal May 10, 2009 08:35 PM

                                    I was doubtful about the time but I actually ended up cooking them for about 65-70 minutes. What I'm about to say may be sacrilegious, but I think that I actually prefer them baked (and I LOVE fried foods)-the skin came out very crisp. My smoke alarm did go off but that has more to do with my lack of a hood which vents outside.

                                    1. re: Jule
                                      a
                                      aburkavage RE: Jule May 11, 2009 06:02 AM

                                      Jule, I think I agree with you! I'm a huge fan of the oven roasted wings.

                                      1. re: aburkavage
                                        f
                                        flavrmeistr RE: aburkavage May 13, 2009 01:50 PM

                                        You can also throw the naked wings in a skillet and fry them at medium heat for about 20-30 minutes. They fry up nice and crisp without adding any fat whatever. I like 'em done that way with Crystal sauce added at the end

                                      2. re: Jule
                                        Dennis S RE: Jule Dec 27, 2009 10:16 AM

                                        I can now weigh on this with first hand experience - it works and works very well. I was also doubtful of the time at that temp - especially after seeing other baking recipes call for 30 mins at 350 - which must turn out soft and flabby and gross.

                                        I pulled two wings at 35 minutes, 2 at 45 and the other 4 at around an hour. Definite difference between all three sets. I also like that the fat cooks off. I had them directly on a corning ware dish, so I need a good rack they won't stick to, and I wonder about finishing them off after saucing under a broiler.

                                        I'm trying to achieve the way the wings come out at Bungalow - the sauce sort of soaks into the wing, leaving them pretty dry after a couple of minutes of them being on the table (which helps make the side of 3 mile island even better).

                                        Edit: Just tried a couple of other things. The last quick broil after saucing worked, but so did saucing and then NOT letting them sit in sauce - even on the final plate. So, basically I submerged them into the sauce and let them sit there for 30-60 seconds, pulled them out, and found that it was best to rest them not on top of each other, but around a plate, and actually flipping them a couple of minutes afterwards gave the best texture all around.

                                        FWIW I used the BYFO sauce from CJ's in Columbia, MO. Missouri Tigers (my alma mater) and my Dad-in-Laws alma mater (Navy) are playing this Friday in a bowl game, so we're bringing representative foods to the "table". My other main contribution will be blue chips cheese bread - cut up shrimp and blue cheese on otherwise normal garlic cheese bread. Oh, and toasted ravioli.

                                        1. re: Dennis S
                                          Dennis S RE: Dennis S Dec 27, 2009 01:29 PM

                                          Damn - that method keeps on giving. I kept a couple around and 3 hours later the skin is still crispy. So glad you posted this info, aburkavage!

                                          1. re: Dennis S
                                            Dennis S RE: Dennis S Dec 28, 2009 11:17 AM

                                            One question I ended up having - the sauce - aburkavage talks about a sauce, but it still leans on Red Hot. Is there any more generic source that could be used (aka he mentions tomato sauce, not Hunts). Is there an equivalent? I'd like to work on my own variation but don't want to rely on any other underlying brand.

                                      3. re: alkapal
                                        4
                                        4X4 RE: alkapal May 13, 2009 12:32 PM

                                        On Good Eats, Alton Brown steams then bakes wings. I haven't tried then that way - almost always grill them.

                                        I like the chili lime wings at Hard Times, especially when they're half price during happy hour.

                              2. re: aburkavage
                                v
                                venera RE: aburkavage May 9, 2009 10:32 AM

                                Aburke,

                                I agree about cooking them ridiculously long. Eight minutes will give you a medium wing, about 10 minutes will give you a nice well-done wing. I never use a deep fryer, tho. Any old deep pot will do. Use peanut oil if you want 'em to smell especially good. You can get a massive bottle of vegetable-peanut oil blended oil at H-Mart for about 5 bucks and make multiple batches of wings from it.

                                I use Franks + butter + minced garlic for my sauce. I might have to drop in some tomato sauce to thicken it up.

                                I have yet to eat a better wing in this area than my own. :) Though I still will go out and try! And always ask "Well done/fry them hard, please."

                                That being said, Bill Bateman's wings aren't too bad. But I think we just have them in the Balto area, not DC.

                                1. re: venera
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                                  aburkavage RE: venera May 11, 2009 06:01 AM

                                  The only ones I've had in Balto were from Kisslings and they were good. In fact, your recipe reminds me the wings from Kisslings which come speckled with more garlic than you'd care to eat in a week! Neverthess, they seem to cook them long enough and their sauce, while a little different, is pretty tasty.

                              3. b
                                barber24 RE: jgaff1041 Apr 17, 2009 10:53 AM

                                I've been to anchor bar in buffalo and the closest buffalo-style wings you can get around here is in Lake Ridge. The place is called Buffalo Philly's. I usually get the medium sauce but I think they have the atomic sauce.

                                1. c
                                  christinefarrell RE: jgaff1041 May 8, 2009 02:27 PM

                                  We stumbled across a great wing place out in Purcellville, VA

                                  Main Street Wings & Grill. the other food is soso....but the wings are fab....My hubby's bro used to live upstate....and these are the best wings we have had since he lived there....

                                  Hope this helps.....

                                  1. c
                                    clinderman RE: jgaff1041 May 9, 2009 11:29 AM

                                    Although they may not be "Buffulo" good, the best I have found in Northern VA are at a restaurant called Kilroy's located at the Ravensworth Shopping Center, 5250-A Port Royal Rd. in Springfield Virginia. They are not bad for the area.

                                    1. w
                                      WestIndianArchie RE: jgaff1041 May 10, 2009 01:03 PM

                                      Marlow's Wings
                                      3217 Georgia Ave NW

                                      There's also another one in Marlow Heights.

                                      1. h
                                        hueman RE: jgaff1041 May 10, 2009 06:21 PM

                                        cowboy cafe in arlington used to have the most amazing wings. don't know if they still do, though... haven't been there in a few years.

                                        3 Replies
                                        1. re: hueman
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                                          Chownut RE: hueman May 10, 2009 08:36 PM

                                          The last time I was at the Cowboy Cafe, I was literally grossed out. I think they fry the entire wing, including the tip, and serve it whole, and my wings still had the nasty hair/feathers in them.

                                          1. re: Chownut
                                            alkapal RE: Chownut May 11, 2009 05:25 AM

                                            chownut, when was the last time you had wings at the cowboy cafe? i'm just asking because since the renovation, i felt the food quality was much better.

                                            1. re: alkapal
                                              c
                                              Chownut RE: alkapal May 11, 2009 02:48 PM

                                              Awhile, and I've never gone back. I'd say 8 years ago.

                                        2. monavano RE: jgaff1041 May 11, 2009 07:18 AM

                                          The wings at Chadwick's are pretty darn good. Always crispy, nice sauce, and GOOD blue cheese!

                                          1. m
                                            MetroHound RE: jgaff1041 May 11, 2009 03:48 PM

                                            The Hottest Wings ever were the 'Atomic Wings' at Wing Stop in Alexandria. I believe they also have locations in Rockville and Germantown.
                                            You will be glad this little place also serves beer, order two pints ahead!

                                            1. t
                                              thebenedict RE: jgaff1041 May 17, 2009 09:27 AM

                                              Wow, I just read the entire thread, and am impressed that so many people are discussing wings! In what started as a joke some friends and I have taken this exact question on as a project over the last few months. Just about every bar, casual restaurant, and takeout joint around serves wings, and I wanted to find out if they were any good. Our ongoing progress is at http://www.wingipedia.net.

                                              I grew up in NYC and went to school in Binghamton (in western NY but considerably south of Buffalo) where Cosmo's under the 201 bridge had the best wings around. I've been eating a lot of DC/NoVA wings lately and can offer a few observations:

                                              -None of the places I've tried so far have wings as good as I remember them in Binghamton. And I've never even tried wings in Buffalo.

                                              -Some places are still really good and know how to make crispy wings with a worthwhile (if not exactly authentic) hot sauce on 'em. Axis (13th and U NW), Duffy's (Vermont and V NW -- ask for them spicy), and a few surprising places like Capitol City Brewing Company (several locations) and even McFadden's (basically a college bar near GW).

                                              -I'm not the first to say it, but you really to have to ask for them fried extra crispy. Some places will actually listen.

                                              -There's a lot more variety than I expected. I'm not a big fan of wing flavors other than buffalo and usually avoid them, but there's some good renditions out there. Last week I was pretty impressed by BBQ wings at Stetson's (16th and U NW) -- their buffalo was only mediocre.

                                              This is a great thread. I'm looking forward to trying some of the places recommended.

                                              7 Replies
                                              1. re: thebenedict
                                                c
                                                Chownut RE: thebenedict May 17, 2009 06:11 PM

                                                Nevermind finding a joint and complaining that it doesn't cut the mustard, I wonder if anyone here has ever successfully replicated the taste of an Anchor Bar wing?

                                                Deep fry the wing, and add Frank's Red Hot Cayenne Pepper Buffalo Saunce (sold in bulk at BJ's). How hard can it be? I bought two bottles today.

                                                1. re: Chownut
                                                  r
                                                  reiflame RE: Chownut May 17, 2009 07:33 PM

                                                  Actually, the sauce is 1/2 Frank's Red Hot and 1/2 butter or margarine for medium wings. Pure Frank's will make for a not-great tasting wing.

                                                  That's right - you take a fatty piece of chicken, you fry it in grease, you coat it in butter and then you dip it in blue cheese dressing. It's no wonder that everyone in Buffalo is fat.

                                                  1. re: reiflame
                                                    c
                                                    Chownut RE: reiflame May 17, 2009 07:41 PM

                                                    Frank's actually has many varieties of his hot sauce, to include a Buffalo Sauce version.

                                                    The key, I think, is to fry the chicken just right to where the meat is moist, but the skin is crispy so that it can absorb the sauce. Most places around here serve wings that don't have much meat, and then they proceed to overcook it.

                                                    1. re: Chownut
                                                      r
                                                      reiflame RE: Chownut May 18, 2009 05:35 AM

                                                      Actually, I've found that the main problem around here is that they don't cook the wings long enough, leading to soggy skin. Soggy chicken skin is just about the worst thing ever.

                                                      Why would you buy a pre-made sauce when you can just make it yourself for undoubtedly cheaper?

                                                      1. re: reiflame
                                                        c
                                                        Chownut RE: reiflame May 19, 2009 07:21 PM

                                                        I just checked my bottle of Franks and they call for baking or frying the wings for 12 min, and then adding the sauce composed of 2/3 their stuff with 1/3 butter.

                                                2. re: thebenedict
                                                  crackers RE: thebenedict May 17, 2009 08:58 PM

                                                  thebenedict: Cosmo's is in Johnson City, not Binghamton. :)

                                                  1. re: thebenedict
                                                    Dennis S RE: thebenedict Dec 27, 2009 10:17 AM

                                                    How come you haven't hit Bungalow yet, or Jimmy's in Herndon? IHOP at Centerville, when one of Bungalow's outposts is right there? They also have one in Shirlington.

                                                    I'd meet you there for some at some point.

                                                  2. themeatguy RE: jgaff1041 May 18, 2009 05:48 AM

                                                    Here’s the deal:

                                                    For insanely hot wings, The Hottest I have had, were at the Buffalo Wing Factory in Reston, Sterling and Ashburn. The “Flat liner” is a wing marinated in Habanero extract for something like 24hr, then after they are cooked, are dressed in the hot sauce with Habanero Extract in the sauce. They used to make you sign a waiver to buy the wings, I don’t know if you still have to or not.

                                                    When it comes to the best tasting and best wings overall, in my opinion, Jimmy’s Old Town in Herndon has some pretty flavorful wings. Not a big fan of the regulars there, but if you can stand listening to a little BS from Buffalo grumpy old men, then you will do just fine.

                                                    4 Replies
                                                    1. re: themeatguy
                                                      c
                                                      Chownut RE: themeatguy May 18, 2009 06:26 PM

                                                      I can't understand why people would even consider taking it to the extreme by eating wings that are so hot that you can't enjoy them. Most of these wing flavors aren't even Buffalo style, but instead, are some ugly colored wings.

                                                      I had a coworker who sampled the hottest at Cluck U, and I think it was the Habenero Atomic Wing. He ate 6 of them, and suffered for at least 2 days.

                                                      What's the point?

                                                      1. re: Chownut
                                                        indotalian RE: Chownut May 18, 2009 06:52 PM

                                                        i completely agree, i love wings, especially ones with a little kick, but i'm not about to sacrifice my taste buds just so i can claim that i've tasted the hottest wings around. original flavor is definitely the best way to go.....

                                                        1. re: Chownut
                                                          alkapal RE: Chownut May 19, 2009 04:09 AM

                                                          i feel the same way about chicken vindaloo. too hot to taste, imo.

                                                          1. re: Chownut
                                                            themeatguy RE: Chownut May 28, 2009 06:01 AM

                                                            Ok...But i never said it was an enjoyable wing. I just said that if you wanted the heat that the wing factory was the place to go.

                                                            Like I said, the wings at Jimmy's are the best in my book

                                                        2. j
                                                          jioazimaniac RE: jgaff1041 May 24, 2009 10:51 AM

                                                          I think the wings at BonChon in Annandale are AWESOME. Their spicy ones are medium hot, but damn tasty.

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