this...they have the right combo of crispiness and sauce and the ambiance of the guy making them and the checkout lady complete the deal
OT: Who serves the best Chicken Wings in New Jersey?
- Thread starter HeyHuey
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this...they have the right combo of crispiness and sauce and the ambiance of the guy making them and the checkout lady complete the deal
These are pretty big wings.... How big are the chickens?
Think more places should use the whole wing instead of breaking it down.
Always loved the wings at Jug Handle in Cinnaminson. One of my all time favorites.
Been to 1st and 10 a slew of times and can't agree, however, I know a ton of people who love their wings. I like them, a lot, but prefer Chuck's.
Okay folks, we decided to clean this thread up, unlock it and bring it back to the top. Enjoy!
My personal south jersey wing hierarchy:
3. Jug Handle Inn in Cinnaminson
2. Golden Nuggett in Berlin. They have a sauce made with italian dressing that is crazy good
1. Picalilli Inn in Shamong. These cant be touched by any other joint I've ever been to. I think they put crack in their sauce. Somehow their wings are even tastier the day after straight from the fridge
3. Jug Handle Inn in Cinnaminson
2. Golden Nuggett in Berlin. They have a sauce made with italian dressing that is crazy good
1. Picalilli Inn in Shamong. These cant be touched by any other joint I've ever been to. I think they put crack in their sauce. Somehow their wings are even tastier the day after straight from the fridge
On most forums I've participated in over the years, thread necrophilia is actually a bannable offense, and with good reason. Tango's revival of the thread is purely innocent, of course. But in so many cases, a thread necro is done solely for purposes of attacking someone for a prior statement.
Don't get me wrong, it's fun when it's allowed. But I can understand why so many forums disallow it, too.
I can't help but bring up Willie's Wings again. My all time favorite before they got shut down.
Really never had any wings that compared to Willie's, including my own homemade wings, over the years. A whole lot of what makes for good wings is the quality and cooking of the chicken itself. Too many places that might have great sauces get nasty chicken and/or undercook it or else prepare it in a manner that produces rubbery chicken. No amount of great sauce can overcome those flaws.
Willie's, whatever system he/they used, was always consistently well cooked and sauced. If still open, I'd happily drive 75 miles to get some. But, like Greasy Tony's, it's gone forever. 😟
Who cares. I'm down on ocean isle beach, nc for the month and just trying to find the best within 15 Miles of here lol.
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he had a pizza place on 202 in Ringoes as few years ago. The best. Only used jumbo wings. Thia chili rocked.
Reviving a five year old post Tango?? With all that has gone on the last few years in the restaurant industry and the price/availability of chicken wings, isn't it time for a new thread. Love the topic! Let's refresh.
Bone-in keeps em from drying out also... as long as they don't get pre-made and sit under heat lamps.
Jersey Shore BBQ - they cook them two ways
BTW they moved from Belmar to PP Beach. they do still have a location in E Brunswick though...
BTW they moved from Belmar to PP Beach. they do still have a location in E Brunswick though...
For the mod: The rules are for thee, but not for me! Some like their wings with weak sauce. 🍗🍗
Be better to look for bbq down there, probably. Enjoy your trip.
Not sure if it’s related but there’s a Willies Wings outside of Denver, right near Red Rock. Great wings!!
It’s spelled differently, I think. Still, I might give them a call to see if it’s the same guy.
In Little Egg Harbor, it's Doyle's. Not so much a true/traditional buffalo wing, as they cook the wings on a grill, then hit it with Buffalo sauce. What makes Doyle's stand out, is that they offer them 'back on'. Put back on the grill at high heat to give a char to the skin. Really different, and worth a look.
The last time this thread was active, I had not yet been to C-View, but since then, I have and I'll co-sign this. They are absolutely terrific - possibly better than Chuck's, which are also great.
Thanks. You do know I was kidding with the who cares comment. The chicken prep IS absolutely key. My wife said the good places use flour on them to get them good and crispy before applying the sauce. Gonna try that next time myself. I'm not a big BBQ fan myself. It always sounds good but just doesn't ring the bell for me. I like to make it for folks but not eat it myself.
Never had Marley's wings, but I prefer crispy naked wings to breaded wings. Still like breaded ones too, but they'll never rank as highly for me, personally.
Yes, I understood you were joking around.
I'm not terribly fond of dry-rub BBQ which is pretty common in the South. More a fan of "wet" sauce-type BBQ which seems more prevalent or popular in the Northeast. At least in my experience.
I've been making pulled pork in a slow-cooker for years. Early on, I was lazy and just tossed in a sauce of some sort or another. That was okay. But I found some simple BBQ pulled pork recipe online where the sauce is home-made from simple ingredients, and that was so, so much better. I gotta dig it up when I get a chance.
