Perhaps hoping to lure a few customers away from their favorite chicken joints before the Super Bowl, East Coast Wings & Grill next Tuesday is celebrating the grand opening of its first Charleston area location.
The North Carolina-based chain’s 26th store is located in Mount Pleasant Towne Center, 1909 Highway 17 North. The restaurant’s marking its local debut with free desserts for first responders and chicken tenders priced at $1.49 apiece (Pre-saucing: The flavor fee is 65 cents.)
East Coast Wings & Grill was founded almost 20 years ago as an independent restaurant. A pair of entrepreneurs in 2001 purchased the concept, described to potential franchisees as “family friendly, with a much higher than average ticket.” Continue reading
Wintry Buffalo, N.Y. understandably waits until August to mount its annual hot wing bash, but for eaters everywhere else, January is peak wing season. Between tonight’s BCS National Championship game and the Super Bowl on Feb. 2, Americans will eat millions of pounds of chicken wings. According to the National Chicken Council, if laid end-to-end, the number of wings consumed on Super Bowl Sunday would circle the Earth twice.
Charleston has plenty of dedicated wing joints to serve hungry football fans, including Buffalo Wild Wings, Wild Wings Café, Hubee D’s Wings, D.D. Pecker’s Wing Shack, Wingstop and Boo-Yah Wings. But it’s not just specialists who are enamored of the flavorful, affordable dark meat: Wings have a way of popping up everywhere. There are ritzy wings at Husk and The Grocery; saucy wings at Gullah Cuisine and charcoal-cooked wings at Pollo Loko.
I’ve lately started ordering unexpected wings in hopes of finding a preparation to rival the classic pub recipe of butter and hot sauce. Thus far, nothing’s beat Home Team’s slow-smoked, white-sauced version of the bar snack, but I’m still looking. Here, a few offbeat wings worth noting: Continue reading
Charleston Beer Works is resolving to keep its kitchen open later in the new year.
The King Street bar’s extended food service schedule is set to begin on Thursday. The late-night menu will be available through 1 a.m.
General manager Matt Hensley describes the menu as an extension of the “fresh bar food” concept introduced with a menu rebranding two years ago.
“The only frozen item on our menu are the Tots – and quite frankly, you just can’t mess with a good manufactured tot!,” he writes. Continue reading
Bar patrons like to grouse about the rising price of chicken wings, but Wild Wing Café is willing to pay $5000 for the perfect wing.
The chain restaurant is again staging its Battle of the Bones competition, in which customers compete to concoct the best new wing recipe. Wild Wing is now accepting recipes online; eight of the recipes will be selected for the contest bracket. Starting Dec. 16, the wings will be served in select restaurants (including the Charleston, North Charleston and Mt. Pleasant locations.) Customers can cast their votes in person or online.
The last wing to survive elimination will earn a permanent spot on the Wild Wing menu, and its inventor will receive $5000 and a private party hosted by the Zac Brown Band’s executive chef. Continue reading