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  • Half Price Wings
  • Steak Sandwich
  • Half Price Apps
  • Wing and Rib Combo
  • Back Rib Day at St. Louis
  • Pint and A Pound

History and Deliciousness of Chicken Wings Toronto

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The Best Chicken Wings in Toronto
 
The best chicken wings in Toronto are commonly found at restaurants that pride themselves in their product. This means they have put added attention into making sure their wings are the best they can be. Pride is often the first sign of a great chicken wing. A great chicken wing requires proper care in handling them, preparing them and saucing them. A properly handled batch of chicken wings will be nicely sorted so you have the same number of wingettes and drumettes, and none of the bones within them should be broken. Preparation should be handled with equal amount of care, and done by baking or the preferred method of frying them. A fried wing contains the juices inside and gives the wing a nice external crunch. Lastly, the wing should be sauced to your specification. The quantity of sauce is important to balance the wings flavours regardless of the kind of sauce you enjoy. Speaking of sauces, there are most commonly four or five categories – mild, medium, hot and extra hot. Sometimes you can also have a category called sweet and sometimes there's a category called extreme.
 
Did you know that the chicken wing as we know it today is only 50 years old? It is true! Unlike many foods that have become traditional staples in the diets of North American's, the chicken wing, as we know it was invented around 1964. Prior to this, the wings of a chicken were considered only good for creating chicken stock. The development of the chicken wing resulted in a culinary blank canvas that has undergone changes with every decade that explores their potential. This brings us to today, where the current trend is very saucy wings, and quite ironically, dry spiced wings.
 
A Brief History of the Chicken Wing
 
Throughout history, the chicken has always been a commonly-consumed source of meat in our diets. Prior to the development of modern refrigeration, we would purchase a recently butchered chicken intact. From there it was the responsibility of the buyer to use each part of the chicken. With the invention of modern refrigeration and the commercialization of the poultry industry, people were now able to select what part of the chicken they wanted to buy – usually just the breasts, legs and thighs. This meant that the wings were left in the shadows. This remained the status quo until 1964 when the owner of the Anchor Bar wanted to quickly prepare a snack for her hungry son and his friends late one night. Having too many wings in her fridge, she fried them, dipped them in spicy sauce and then served them with blue cheese. The result was an instant hit with her son and his friends and from there the concept of the chicken wing was born.
 
Pairings Matter
 
While blue cheese, celery and carrots have been the traditional pairing with wings, the modern wing has some other options available as well. One of the most growing and delicious pairings with any flavour wing is a Garlic Dill Sauce. The garlic in the sauce help with digestion and absorption, meanwhile the dill adds a beautiful freshness to every single bite.
 
Chicken wings in Toronto are available at many places, but in order to get the best possible wings, seek out those places that have pride in their product, handle them with care and pair your hot wings with a delicious sauce. Once you have found that, you are well on your way to chicken wing serenity.
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