Food and sports go hand in hand. But if you’re a local football fan, this season has been exceptionally hard to watch. While the Jets hover around mediocrity, the Giants have yet to win a single game. Yet each and every week, fans descend upon the sports bars of this fine city to cheer on New York–even if it means having to buy rounds of beer for our rivals from Boston and Philadelphia. But at least you can take solace in a seasonal staple, especially if you head to The Windsor: wings.
Buffalo earned its spot on the culinary globe because of the spicy sauce a bar there created to slather over the poultry pieces. Men and women have tested the outer limits of their lips to scarf them down, and for Windsor chef Kristine Mana-ay, the beauty of the dish is that almost as soon it’s placed on a table, it pulls a vanishing act.
Maybe because she makes the best in the city: On October 12th, the New York City Wing Fest staged a wing cook-off among several spots in NYC and Mana-ay’s honey sriracha combination took first place.
“When I came to wing fest, it was more to let them know about The Windsor,” says Mana-ay. “We are a sports bar. We get to have wings. People can see we are serving food and try it.” Then her wings were declared the winners, joining the ranks of Dinosaur Bar-B-Que and Duke’s, each of which has held the title in the past.
And with the victory, the wings have found a permanent place on the menu: “They’re not going anywhere,” Mana-ay says. Just like the Giants. But win, lose, or lose big, good food–and a few drinks–can always make a Sunday salvageable.
The Windsor’s Honey Sriracha Wings
1/2 cup all-purpose flour
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon old bay seasoning
1/4 teaspoon salt
1/4 teaspoon garlic powder
12 chicken wings
oil for deep frying
For the Marinade
2 cups buttermilk
1 teaspoon black pepper
1 teaspoon salt
1/4 tsp old bay seasoning
Honey Sriracha Sauce
1 cup sriracha
1/4 cup honey
1 1/2 tablespoon chopped ginger
2 tablespoon scallion
1. Whisk together buttermilk, pepper, salt and old bay seasoning in a bowl. Add the chicken, coat with the marinade. Marinate in the refrigerator for 8 hours.
2. When ready, in a small bowl mix together the flour,garlic powder, old bay seasoning, paprika, onion and salt. Place chicken wings in a large bowl and coat the chicken with the flour mixture until they are evenly coated. Put it in a container and refrigerate for 1 hr.
3. Heat the oil to 375 degrees. The oil should be just enough to cover the chicken wings.
4. Combine the sriracha sauce, honey, chopped ginger and scallion then set it aside.
5. Remove the chicken from the fryer, place the wings in the bowl and add the 1/4 honey sriracha sauce. Serve.
This article from the Village Voice Archive was posted on October 18, 2013