Turns out it's all just marketing fluff. They claim their wing recipes are award winning. They even put little blue ribbons by some of the flavors on the menu. I can't imagine ANY contest the wings I ate would win.
I ordered their bone-in medium wings. Right off the bat, the breading was very crisp. As I was biting into my first wing I thought the breading had some potential . That's until the flavor of the sauce hit me.
Thick Salty flavor bit my mouth back. I hoped that my taste buds would adjust and be ready for the second bite. They adjusted, and in addition to the thick salty flavor I tasted what I can only imagine mace tastes like. I teared up, not from the heat, but from the salt.
The wing itself was dry, as can be expected from a cooked, frozen, and reheated chicken... Reheated in a pizza oven, and that's the real problem. Their wings engineered to be easy and fast to cook, and to last a long time in the freezer.
If this is some sort of attempt to compete its a complete flop. Why not commit to the idea of being 'wing street' and bring deep fryers in. Make the wings fresh, add the sauce after they're cooked. If this is a restaurant, shouldn't there be care in the preparation of the food and it's taste be taken into consideration? I can imagine it's being run by people who crunch the numbers and calculate the costs of adding deep fryers to the kitchens, increased insurance costs, and additional training for their cooks. After taking a good hard look at the figures, they decide 'no, lets just call it award winning, and continue to make them taste like poo.'
Their deep-dish pizza was fine, overall, the experience was horrible. I could only eat 1 wing, and that was a struggle. This is a prime example of a destructive bureaucracy.
Some restaurant bean counters have no restaurant experience; they think that all heat sources will cook or heat all foods. That is the danger of giving out MBAs to people who have spent their lives in their parents' basements surfing porn and playing CoD :D
ReplyDeleteI think its just a case where their greed outweighs their concern for quality. In fact, I think their only concern(s) when it comes to quality are probably health liabilities. IE: is the food fit for consumption? Texture, freshness, flavor, all way down the list on their priorities.
ReplyDeleteIts the problem with bureaucracies. The pressure is on them to make money, why else would the exist? They shift the blame of bad taste on the restaurants, making themselves look golden while the company crumbles.