Buffalo wings. In a moment of truth and vulerability - despite knowing that Buffalo wings originated in Buffalo, New York, my brain sometimes unwittingly envisions giant buffalo with tiny delicious wings trying to fly - it almost always makes me giggle.
The truth however, is that deep-fried chicken wings have long been a staple of Southern cooking. But the concept of cooking wings in peppery hot sauce wasn't born until 1964 at the Anchor Bar in Buffalo. Co-owner Teressa Bellissimo cooked wings that were sent to her in error (she was disappointed it wasn't the chicken necks she ordered) in hot sauce as a late-night snack for her son and his friends.
Prior to 1964, chicken wings were considered scraps leftover and often discarded. But Teressa determination not to waste the meat and her son and his friends enjoyment of the dish landed the new invention on the menu at the Anchor Bar.
In the decades to follow, wings as we now know them have become a staple at most bars, pizza nights and superbowl parties - in fact, chicken wings are about as divisive as pizza in the styles and varieties people gravitate to - dry-dusted, super saucy, medium, mild, hot, all-flats, extra crunchy, boneless.
Wing Boyz flew onto the scene in Downtown St. Thomas earlier this year after seeing the expansion of local food culture over the last few years. St. Thomas didn't disappoint and welcomed The [Wing] Boyz with open arms and hungry stomachs. "We remember those times when folks supported us in the early days of the business opening. We were not fully meeting expectations with long waits for orders. We were overwhelmed. We hadn't anticipated the initial demand. With the all of your support we made it work."
Food quality is never a compromise at Wing Boyz from the foundation of flavour with their chicken. They only use chickens raised without antibiotics and fed an all vegetable-grain diet with no animal by-products. With 26 sauce varieties they have something to suit just about any tastebud. The Garlic Parmesan is the overwhelming crowd favourite. The crowned flavour forerunners at our house were the Fire & Ice and Pineapple Curry- granted, the garlic parmesan fries are a saucy treat I couldn't pass on.
The wings themselves are full and juicy - with a pound landing in at ten wings. Despite the approach to 40 I am still a fan of kids menu favourite, chicken tenders and the crunch I experienced with Wing Boyz combined with truly the holy grail of why chicken tenders are called tenders - we were not left hungry.
The Wing Boyz team recommends the Chef Special sauce for something unique and the Honey Garlic for someone with a mild palette. And after sampling all 26 sauces, I have to agree.
If You Go 🍗
Wing Boyz is located at 717 Talbot St. and are open daily from 12am-12pm.