The perfect chicken wing and all its good parts.
We sat down with Erik Waldie, the man behind popular wings joint, Wingman, to get the scoop on what goes into making the perfect chicken wing.
Erik grew up in Regina, Canada, enjoying wings and beer with his friends after playing sports. He eventually moved to Manila after working in various restaurants around the globe including in the USA, Singapore, Australia and more. He moved to Manila several years ago only to find out there weren’t any good wings around.
So in 2010, Wingman at The Collective in Makati was born and the rest was history. Six years later, Wingman has opened 2 more branches – one in Acacia Estates in Taguig and a newly opened one up north in UP Town Center, but still remains faithful to Erik’s original vision of providing authentic American chicken wings to friends just looking to have a good time.
When dining out, it’s always best to know if you’re getting your money’s worth. Erik is sharing with all of us the do’s and don’ts in making chicken wings, so it’s easier for us to spot what’s good and what’s not.
LOOK FOR:
✓ Flavor. Check inside and out. Don’t think that the taste of the sauce is all that matters. The chicken itself should be tasty too.
✓ Wing size. You should have a wing that’s big and meaty.
✓ Sauces. Balance is everything. A good sauce should have bold flavors, but not be overpowering.
ERIK SAYS: A good wing is a decadent, hot, crispy item on the outside and a rich, juicy experience on the inside.
KEY MISTAKE:
X – Parcooking, or pre-cooking the chicken. That’s when you half-cook the wings and then set them aside, and then cook them the rest of the way when someone orders. It’s a shortcut that makes service faster, but also dries out the meat inside the wing.
ERIK SAYS: “Wings should be cooked when they’re ordered. It might take a litle longer, but it definitely makes a big difference when it comes to how juicy the wings end up.”
WATCH OUT FOR:
X – Double dusting. Some companies add a double layer of flour and seasoning to their chicken wings making them seem bigger than they actually are.
X – Cost cutting with ingredients. For example, oil or margarine are cheaper to use in sauces than real butter, but the resulting taste is definitely different.
ERIK SAYS: “With double dusting, the wing ends up looking bigger, sure. But it doesn’t do anything for the flavor and dries out the meat inside.”
RECOMMENDATIONS:
✓ Moroccan Chermoula, Lemon Pepper and, of course, Classic Buffalo
✓ The Wingman Roast Beef Dip [Sandwich]
ERIK SAYS: “My favorite wing flavor is one of the more unique flavors—Moroccan Chermoula. I actually learned the recipe for this on a trip to Morocco. I had a guy from there teach me how to make the spice blend.”
So now you know all about The Anatomy of a Perfect Chicken Wing. Keep these tips in mind the next time you eat at a wings place and let us know if you agree. Are you craving yet? Don’t wait– make a reservation at Wingman with Booky Prime.
Reservations are accepted
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