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The smoked sleeper hit
Wings at Mighty Quinn’s
Compared with “Brontosaurus Ribs” and towering piles of gleaming brisket, the chicken wing appears a meek underdog at Hugh Mangum’s barbecue mess hall. But these smoked-then-fried bites have punch: After a salt-pepper-and-paprika dry rub, the wings are bathed in a sticky coating of chili, honey, garlic and lime, and finished with toasted sesame seeds. 103 Second Ave at 6th St (212-677-3733). $7.25.
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The buffalo wing is having quite the eventful year: we’re celebrating 50 years of the tongue-tingling upstate specialty, created at Buffalo, NY’s Anchor Bar in 1964. Sauced descendants are popping up at restaurants all over New York, including hyped Mexican canteens, Japanese ramen bars and quaint Nordic charmers. While our neighbors to the northwest argue over whose wings are better, Anchor’s or nearby rival Duff’s, we’ll be busy digging into these au courant takes on the sports-fan favorite.
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