It was only a matter of time before chefs started experimenting with “the ultimate bar food,” said Alessandra Bulow in Epicurious.com. Fifty years after Buffalo’s Anchor Bar started the whole tradition, innovators like the three below are pushing wings to new heights, using techniques previously not wasted on beer snacks.
GreenhouseTavern Cleveland. Taking his inspiration from classic duck leg confit, chef Jonathon Sawyer cures his wings for 36 hours; gently cooks them for 12 more in beef, chicken, and duck fat; and then air-dries them for 24 hours to crisp the skin. They’re served dressed with lime, scallion, charred jalapeño, wheat-beer vinegar, and raw garlic. 2038 E. 4th St., (216) 443-0511
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