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Crappy Wings Over Arlington...

Was running late and could not make my original plan to try Curry and Wok, so figured, you can't really mess up Wings at a wing joint...

Oh yes you can. $9.50 for 10 Wings. Celery is an extra 60 cents although they are kind enough to throw in the blue cheese dressing for free.

Did I mention the celery looked like it had been cut three days ago and that the ends were so soggy, mushy and waterlogged that I asked for a replacement. The replacement was marginally better but still pretty gross.

I asked for the slightly spicy wings. The sauce had some funky off taste. Just poor choice of hot sauce, yuck. The wings were not quite fresh enough, and on top of that really needed at least another two minutes in the deep fryer. They were not crunchy, and the meat was just barely done.

On a scale of 1 to 10 I give them a 2.

Stay the heck away, Wings Over Arlington sucks!

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  1. I've had good and bad experiences with their wings; some of them have been pretty poor, and some have been a whole lot better. Their "dry rub" flavors were a big improvement over the buffalo. Their prices are definitely high for what you get -- you're better off with Zing Wingz.

    1. Did you give'm a 2 for the 'free' blue cheese dressing?

      2 Replies
      1. re: treb

        I gave 'em a two cause I didn't barf after eating there.

        1. re: StriperGuy

          Should of just pitched the 10'er down the toilet and called it lunch!

      2. I love wings. I went to Wings Over Worcester once. Yup just once. Never went to any Wings Over again after that.


        24 Replies
        1. re: hungrytommy

          tommy, (W/o my going on a search) what Boston area places are your favs for wings?

          1. re: opinionatedchef

            We are not a very good wing town. When I lived in Chicago there were 100 places that had great wings. I mostly make my own at home now because when I got out I'm usually disappointed. I do like Wing-It because their wings are pretty crispy, but it's more nostalgia from college days eating tons of them. I also like Ma Magoos in Fresh Pond, but I always get their tenders not wings. Those are probably the only places I go back to for wings at this point.

            My perfect wing is on the smaller side and very crispy. Never breaded, that just ruins them for me. Sauce should be hot but not lose all taste hot. I have had some ok wings on accident before but nothing great around here. I just buy a bunch of naked wings at Whole Foods and make my own sauce. Keeps me happy.


            1. re: hungrytommy

              "not lose all taste hot" will be a subjective thing depending on heat tolerance.

              1. re: hungrytommy

                "My perfect wing is on the smaller side and very crispy."

                Mine too and I feel as though I am in the minority with places often touting how large their wings are. I don't want a tiny wing with no meat or anything but on the smaller side of what seems to be a trend of "the larger the better" is definitely my preference.

                some of the best wings I have found locally are coal fired ones that are not of the buffalo variety.

                1. re: Gordough

                  gord, where do you like the coal fired ones? 'buffalo' is not important to me; any preparation of wings, as long as it is delicious, is fine with me. i just enjoy the cut because of the tender, moist, and sweet qualities of the meat.

                  1. re: opinionatedchef

                    Have you tried Karma in Westford? I have only had them once but their wings (Chinese style) are very good too.


                    1. re: opinionatedchef

                      For coal fired wings:

                      Max & Leo's in Newton
                      Angela's in Saugus

                      1. re: Gordough

                        thx,gord. i forgot to ask- are they marinated? sauced?
                        edit: partly answered my own question!:
                        p.s. maybe it was you, but some CH posted in the past about Max and Leo's pizza being great; do you like it?

                        1. re: opinionatedchef

                          Love the pizza at Max and Leo's. But it needs to be eaten quickly. Definitely within 10-15 minutes of it coming out of the oven as it starts to deteriorate in quality quickly as often the case with pizzas that are thin and crispy. I'd be lying if I said I have never eaten some (ok, nearly all) immediately upon returning to my car.

                          1. re: Gordough

                            ha ha, love that. and i got to laugh twice because i just re-read it to post this!
                            went to max and leo's last night for 1st time. got both the lemon rosemary wings and the daily special-chipotle wings. they were both excellent. caramelized/blackened/browned/crispy on the outside(i mean, what WOULDN'T be, in a 900 degree oven,right?)
                            and moist inside. And they actually TASTE like the flavor they're supposed to have. nice job. My only complaint is --~$10 for 8 wings.
                            Found the pizza top notch, a real treat- terrific crispy/chewy crust, house made mozzarella,roasted vegs and all.

                            It was so funny when we walked in. I had envisioned a place the size of Regina's No End. But it was teeny!
                            Thx so much for the tip,gord. Youze has good taste!
                            Now what about this Angela's place in Saugus ; what are their wings like?......:-}

                            1. re: opinionatedchef

                              Glad you enjoyed Max & Leo's. Angela's wings are similar to the Max & Leo's lemon rosemary ones but I don't think they are quite as good. Definitely worth a try if you find yourself in or near Saugus but if both are equally (in)convenient, I much prefer Max & Leo's seven days a week and twice on Sundays! What kind of pizza did you get? I am a sucker for a white pizza and get their white pizza with sausage and grilled/marinated onions. If you like white pizza, it is one of the 2 or 3 best ones I have ever had anywhere. The quality of the toppings, especially the sausage, is superb.

                              1. re: Gordough

                                i'm glad you said that; now we won't bother w/ saugus. The problem now is that i actually have never had roasted wings that i liked before max and leo's (I've led a sheltered life?) and i wish there were some great ones closer to us (in winchester.) Maybe chris will like mark and toni's in belmont....

                                i had the 'Veg pizza' w/o olives or ricotta , and i added bacon, chevre, scallions, house-made mozzarella. It struck me as a little funny to call it a Vegetable pie when, in fact, it just had eggplant, artichoke, spinach (which i somehow thought would be raw spinach salad like at Stone Hearth) I would have thought it would include onions, sweet red pepper, mushrooms, wouldn't you? Anyway, a treat. Next visit, i want to get their balsamic tomatoes.

                                Your fav pie- i wonder what sausage they use; is it sweet italian fennel sausage? The house-made sausage at Stone Hearth is my fav i've ever had; it has cumin and some good heat to it. Their caramelized onion, sausage, peppers pizza has always been a fav of ours (but the wh wht crust has been crummy/lifeless the last 2 times so we haven't been in a while. )

                                1. re: opinionatedchef

                                  I know most of you aren't No Shore folks, but fyi, Howling Wolf Taqueria in Salem has Wings Night every Wed.; 30 cents per wing, coated in their chipotleish sauce. Once i get them to cut back on the sauce, i really enjoy them alot more than most i've had (except for the much more exp. Max and Leo's coalfired chipotle wings). HW also does a very good, not super sweet red sangria.
                                  (Warning though- some things are tasty, others not, so read the reviews and/or be cautious. ) And on Wings Night, it's always packed, and always LOUDDDD. Traffic-wise, if it's not rush hour (we tend to go later) we can get there in 20-25 min. from 93/128 intersection.

                        2. re: Gordough

                          I've been wondering about Mark & Toni's coal fired pizza in Belmont. Anyone been?

                    2. re: hungrytommy

                      I was pleasantly surprised by the Ma Magoos wings recently. I like how they give you the sauce on the side for takeout orders. This allows for a quick reheat, and toss in the sauce for a superior take out wing.

                      I thought their pizza wasn't worth ordering again, however the wings are worthwhile.

                      1. re: hungrytommy

                        Thanks for the Ma Magoos tip, I work right at Fresh Pond.

                        I do always like the wings at Buff's Pub.

                        Also I agree, what is with the enormous wing trend? You lose the crunch that way...

                        1. re: hungrytommy

                          Correct, most wings around this area are not very good. When i lived in Rochester NY any corner pizza place made better wings then most here.

                          Black Sheep Tavern in sterling MA has really good wings. I used to get them weekly but have not had them in about a year.. In addition to the hot/med/mild sauces they have a "burner" sauce which is what i like.. They also have a Ghost pepper "inferno" sauce which is too hot for me.

                          I have had some decent wings at The Chicken Bone in framingham as well. If you like boneless that is the place for those.. perhaps the best boneless i have had but then again those are not really wings.. but good

                          1. re: hargau

                            I have always been afraid to try The Chicken Bone after I saw it on Bar Rescue a few months back. Any good?

                            1. re: pcarC4

                              I've always have liked the chicken bone. They do a good ratio of sauce to wing while keeping the chicken wing crispy. The boneless wings aka chicken tenders are really good. The thermonuclear sauce is no joke. I've been going there since it was a divey biker bar and I think they are some of the best wings around.

                        2. re: opinionatedchef

                          Anchovies in the south end has fantastic wings

                          1. re: opinionatedchef

                            I love the wings at BonChon in Allston or Harvard Square. Not buffalo wings, but their spicy ones are right at my good-hot level, and the soy-garlic are delicious too. They stay extremely crisp. I've taken them home in a closed container for 30+ minutes and no sogginess, even when cold. Their lunch special is a pretty good deal IMO - 8 wings plus 2 sides (go for coleslaw & rice) for $7.95.

                          2. re: hungrytommy

                            Same here - I live a block from Wings Over Brookline and have been in there exactly once. I'm not a fan of sticky sauces on my wings so I asked for them plain, and they were plain, all right - I have never eaten such flavorless chicken in my life.

                            1. re: BobB

                              Not to defend the Wings Over... franchise, because the food I've had there has been pretty mediocre, but I would never expect plain wings (no sauce, no seasoning) from a wings franchise to have much flavor at all. They don't marinate or season their chicken wings... just cook and sauce and serve.

                          3. Went once to Wings over Somerville - the wings somehow seemed like they were waterlogged, as if pumped in to increase their volume. Just no flavor at all and at their prices, not worth a return trip.

                            1 Reply
                            1. re: Bob Dobalina

                              To striperGuy's thought, you can screw up a wing.

                            2. Has anyone tried King of Wings next to Pennypacker's in Somerville?

                              2 Replies
                              1. re: black_lab

                                Yeah, the wings are giant - both wing and drumette together constitute one wing. Unfortunately, they don't trim them at all, I kept expecting to find hairs. The sauce (medium, I think) was chemically and gross too. Off-putting would sum it up nicely.

                                1. re: black_lab

                                  Actually, if you are near Pennypacker's, the wings at "The Pub" (a few doors down from Soundbites) are delicious... order them Buffalo and then ask that they finish them on the grill (that's normal for them) so they have a nice smokey taste. Monday is $.50 wing night until 8pm. I love 'em..

                                2. I love wings too! Some of my favorites are Trina's Starlite Lounge/Parlour Sports in Somerville, Donahue's in Watertown, and Soulfire BBQ in Allston. All of these are of the smaller crispy variety.

                                  1. Basic question here, aren't the bone-in wings at the "Wings Over..." chain breaded?

                                    And if so, by definition doesn't this mean "crappy wings?"

                                    3 Replies
                                    1. re: CambridgeFoodie

                                      They weren't breaded. Just basic wings, deep fried, and sauced.

                                      1. re: StriperGuy

                                        According to Google (terms: wingsover breaded wings) - the bone in wings are lightly breaded...

                                    2. Scratch Kitchen in Salem does pretty good wings, smoked then fried.

                                      3 Replies
                                      1. re: phatchris

                                        chris, red eyed pig in roxbury does that with chicken- smokes and then fries it. i think it's awful actually. smoke is just fine on its own, in my taste book. But i think they just do a light smoke and maybe don't brine. We do alot of smoked whole chickens through the year, and we alwys brine ours for a day or so and then smoke them for ~4 hours; that's prob why ours have so much more flavor then the chicken i've had at REPig.

                                        1. re: opinionatedchef

                                          I like crispy skin, so I generally spatchcock my chicken at 400 degrees for an hour with a few wood chunks. Plenty of smoke, moist chicken and crispy skin. There is not enough inter muscular fat in chicken to benefit from a long cook IMHO.

                                          1. re: phatchris

                                            When I smoke chicken or turkey I tend to do it more like an oven - I'll run my smoker up in the 300-350 range, unless I've got other things on there and then it is what it is.

                                      2. Hey everyone, people were talking about the Wings rage- over on the General Topics board; WHEN do you think you could accurately say that wings 'became the rage' in boston?
                                        And also, how long do you think wings have cost more than thighs around here? thx.

                                        8 Replies
                                        1. re: opinionatedchef

                                          I wouldn't say wings ever "became the rage" in Boston. Bar/pub places like Whiskey's have been serving happy hour wings for 20+ years (since it was Hunters). Bars and pizza joints have served wings regularly since the late 80's at least. There was never a wing explosion or craze, and unfortunately even a moderate number of good wing places never proliferated.

                                          1. re: black_lab

                                            Concur, when I went to college in the early 90s, in upstate New York, that's when I really got wings as a thing. Sure, I was aware of wings previously and had had them before but never saw them treated as a big deal.

                                            1. re: jgg13

                                              Yes.. Before i went to college in Rochester NY in 1985 the only place i had ever had wings was at Chinese restaurants. In Rochester every corner pizza place had wings and most of them better than what you find at the best places around here..

                                            2. re: black_lab

                                              lab et al, that's helpful. this is something i have zero familiarity with. I think what I had in mind when I said 'rage' was "popular enough to have restaurants named after and dedicated to them." But you are saying that the number of wings places I see as a rage- are not enough to make a rage. Have you been to American cities or towns where Wings places ARE the rage? Just curious (as always.) Is Rochester one of those cities?
                                              (Somewhere in my trivia memory, iirc i read that Rochester and Buffalo...and Syracuse--have some special weather profile in common, maybe the largest rain days>no rain days ratios in the U.S. Do you think rain and wing rage might be related? ;-} (Just kidding, but hey, you never know what researchers will find after we're dead and gone!)

                                              1. re: opinionatedchef

                                                In rochester or buffalo you can literally get wings at pretty much any pizza place, bar or restaurant. The school dorms were constantly getting deliveries of kfc sized buckets with 3 dozen wings in them. An area the size of say kenmore square would have at least a dozen or more places offering wings. Like imagine every place that serves french fries here, had wings.

                                                1. re: hargau

                                                  and the term 'buffalo wings'came from there?
                                                  What about the cause and effect of the weather ratio ? :)

                                            3. re: opinionatedchef

                                              Not sure about the 'rage' thing but, on pupu platters in Chinese American restaurants as far back as I can remember.

                                              1. re: treb

                                                I was assuming she was referring to buffalo wings.

                                            4. Just a mile up the road in Arlington Center is Fusion Taste, at 303 Broadway, which has awesome fried wings. Of course they're not Buffalo Wings, but they are awesome. The menu describes them as: Crispy Chicken Wings - Lightly breaded with garlic and ginger flavor and served with sweet sauce.
                                              But they are really not breaded but just dredged in cornstarch or flour before frying and have a great light 5 spice taste. They're large wings but always beautifully fried and moist still. The sweet sauce is totally unnecessary.

                                              Fusion Taste's other Chinese stuff is a notch better than most surburban chinese places and their sushi is actually pretty good though nothing unique.