At home in Pittsfield, Massachusetts, near the circle known as Park Square, sits a small Irish pub with the best hot wings I’ve ever eaten. Patrick’s Pub, winner of many-a YMCA Wing Fling, is a staple in my visits back home to the Berkshires.
Here in Boston there’s many places that serve just chicken wings. But none of those wings ever really hit me the way Patrick’s wings do. I think it’s for the following reasons.
Sauce – Patrick’s uses their own sauces that they’ve refined over many years. Everyone’s had knockoff buffalo wings, but it takes a lot of work to really make your own flavor and execute it well. Plus, they don’t drench the wings in the sauce; the flavor is really imbued into the meat and skin of the wing. The wings are not all that messy and you’re able to clean yourself up relatively quickly.
Crispness – There’s a crispy crunch to these wings that I haven’t really caught anywhere else. Most places have that skin that feels just chewy and… bleh. Patrick’s has a nice, firm crunch.
Meat – The chicken wings themselves don’t taste like the generic bag-o-wings from Wohrle’s Food Warehouse. Wherever they source them from, they’re a winner. The meat is always tender and they’re not little baby wings either.
I’m still searching for that same combination around here. I like the wings at Wings Express and Tri-City, and Wings Over X (x being a city such as Brookline or Springfield) has some good stuff too. Still, nothing quite matches up. Nostalgia? Maybe. But everyone I know who has Patrick’s prefers them over everyone else, and for good reason. They’re just better.