We seldom post restaurant reviews on places where we’ve not yet eaten, but this one caught our eye. Besides being chicken wing aficionados ourselves (and have struggled to find good ones locally), we just love what this author from the Memphis Commercial Appeal had to say about this wing eatery known as The Wing Factory. If anyone’s ever tried it, let us know if you agree with this review:
Some mighty fine chicken wings
Nice little shop on Park does something special with humble fare
May 25, 2007
A chicken wing is a humble object, not much use to the chicken, much less human beings. When I was a tot, my older brother used to pass off the chicken wing as another leg: “See, you can have a chicken ‘leg’ too, just like me and Dad.” Yeah, right, and years of therapy ensue.
All that changed in the far-off year 1964, when Teressa Bellissimo, at the Anchor Bar in Buffalo, N.Y, little knowing what she wrought, took an order of deep-fried chicken wings and served them with bleu cheese dressing and celery sticks. Before too long, “Buffalo Wings” could be found in every bar from Portland, Maine, to Portland, Oregon, and from Coeur d’Alene to Corpus Christi. Seldom called “Buffalo” anymore, chicken wings are as ubiquitous a part of contemporary American gastronomy as soy lattes and taco salads.