From Deseret News archives:
Dining out: The Wing Coop
I've happily eaten all sorts of food many people won't touch: blood sausage, haggis (made, of course, from intestines), escargot. Why, just last Halloween I crunched down a chocolate-covered cricket. But I was raised by a mom for whom eating chicken skin was just about on the level of eating a whole, dead chicken feathers, beak and talons included.
Chicken wings are, of course, amply supplied with skin. And I just can't undo three decades of conditioning, no matter how delectable the sauce that covers any given basket of wings.
In the interests of journalistic thoroughness, my sister and I shared a small basket of wings coated with zippy garlic Parmesan sauce, and I can report that they are among the best of their kind: plump and meaty, unbreaded, fried to crisp perfection (you can also get 'em grilled). If wings are your thing, you'll be very happy with the product at The Wing Coop.
But the real fun of The Wing Coop is in the sauces and dips for which the chicken is just a vehicle.
We had three sauces: the award-winning honey habanero, intermediate Buffalo sauce and mostaza, a mustard-based sauce. We dipped those in ranch, blue cheese, honey mustard, vinaigrette and peppery "coop dip." I like blue cheese best by far, but you'll no doubt discover your own favorites.
Every sauce we had was excellent. The honey habanero was less sweet than expected and had a rich chili flavor, with medium spiciness. The "intermediate" Buffalo sauce, though listed lower on the restaurant's scale of heat, tasted much more fiery to me.
The mostaza was our favorite. I'm normally not partial to mustard with chicken, but this sauce was inspired: strong but not bitter, assertive and just spicy enough to leave a tingle in the back of the throat. It was drizzled over the tenders rather than coating them completely, leaving the meat nice and crisp from start to finish.
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