I will also add praise for Wings & Things. Closest I've found in Houston to actual wings from upstate NY, although sadly they no longer seem to be anywhere near the south side of town. I stop by the 290 location whenever I'm around. This is going to get me branded as a heretic, but I've never been all that high on BW3s. I'd call the wings just ok, and the parking situation at the downtown and Rice Village locations has always been a singular source of frustration.
midtown location parking is awful. in the village, you can just park in the CVS parking lot, and walk through that little alley. for the poster above, those Wing Stop wings are tiny and disgusting. i was pleased that nobody had mentioned wing stop in the first 3 pages. the fries are decent though.
I still have not had better wings than BW3's medium. I'm not a fan of different trendy flavors of wings... lemon pepper... teriyaki...mango habernaro... etc.... .. nope, just give me plain ol' wings. and BW3's medium are my favorite.
I know Miguel's favorite place to go for Wings is BW3s! For all your wings and more! They've got hot wings, bbq wings, crunchy celery and much much more! Bring in your friends, large groups are always welcome at Buffalo Wild Wings!
I haven't lived in Houston in 5 years now, but I used to love Wings N' More as well as BW3. Wings N' More were more vinegary and not as meaty. BW3 had much more succulent wings, but their quality did start to slip a bit as they started packing in more people. Wings in Seattle straight up suck. You can find some good ones at a few brew pubs around town, but the wing restaurants are terrible. I did want to post a recipe for some incredible wings you can find at Palace Kitchen, which is a great downtown Seattle restaurant. I'd highly recommend hitting that if you're visiting Seattle and have a few days. As a sidenote, Martha Stewart ate these wings a few days before she went to jail. My wife makes these for basketball games sometimes, and they are the bomb. <B>Tom Douglas's Hot-Pepper Wings with Cilantro Sour Cream</B> <B>Serves:</B> 6 (18 large wings) <B>Prep time:</B> 15 minutes <B>Marinating time:</B> at least 1 hour <B>Cooking time:</B> about 20 minutes <B>For wings:</B> * 18 whole chicken wings * 2 cups soy sauce * 1 cup Dijon mustard * 1 cup water * 3/4 cup Tabasco sauce * 1/4 cup garlic, chopped * 2 tbsp fresh Italian parsley, chopped * 2 tsp fresh thyme, chopped * 2 tsp fresh sage, chopped * 2 tsp fresh rosemary, chopped <B>For the cilantro sour cream:</B> * 1/2 cup sour cream * 2 tbsp heavy cream * 2 tsp chopped cilantro * kosher or coarse salt * ground black pepper <B>To make wings:</B> Whisk all ingredients except wings together in a large bowl. Reserve 1/2 cup of the marinade for basting and sauce. Add wings to bowl with marinade, cover, and refrigerate at least 1 hour or up to overnight. Turn occasionally to make sure wings are thoroughly marinated. <B>Caution:</B> Never use a "raw" marinade -- any marinade that has had raw meat in it -- to finish a dish. That's why we set some aside in this recipe. <B>Grill method:</B> Remove wings and discard marinade. Grill wings over medium-low coals, turning often, until wings cook through, about 15 minutes. You want the wings to cook slowly so they cook thoroughly before the glaze burns. While grilling, heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone and remove. <B>Broiler method:</B> Remove wings and discard marinade. Put wings in a broiler pan under a preheated broiler, 4 inches from heat source, and broil about 10 minutes per side. (If your broiler has a low setting, use that, otherwise watch carefully so the glaze doesn't burn.) Heat reserved marinade in saucepan and baste wings a few times while cooking. Cut into one of the wings to make sure there is no pink remaining near the bone and remove. <B>To make cilantro sour cream:</B> In a small bowl, mix first three ingredients together. Salt and pepper to taste. Yields 1/2 cup. <B>To serve:</B> Top wings with 1 tsp of warm reserved marinade. Don't use more than a drizzle, though -- it's really strong. Serve whatever is left on the side for heat lovers. Serve with cilantro sour cream.
I gotta go with Wings N Things... best wings I've ever had anywhere. Nothing fancy... just extra hot - extra wet! (didn't they used to be called Wings N More?... couldn't sworn that was what the joint on 290 was called originally)
