In a world of Hooter’s, BW3, and other underwhelming choices for dine-in options for chicken wings, it’s nice to see that there’s a place that at least seems to promulgate both concern for the biosphere/environment AND quality food that’s not so full of crappy ingredients that you’re well on your way to your first heart attack before you even get up to leave. Well, Hurricane Grill & Wings promises to be one of those places. While mostly in Florida, it looks like they are franchising their way to the rest of the country as soon as they can. Heck, we’d eat there…so build one up here in Ohio, OK?!

Hmmm…the franchise possibilities are tickling our imagination! Here’s a snippet of the good article from the Broward New Times out of Palm Beach, FL:

It’s the Sauce, Stupid!

Hurricane takes the wing world by storm
By Gail Shepherd
Published: December 27, 2007

What I didn’t know about chicken wings when I first set foot in Hurricane Grill and Wings would fill the corporate libraries of Tyson and Perdue.

I didn’t know the things we eat today by the basket-load, a deep-fried finger-food that has conquered corner bars and corporate franchises, the dripping mouthfuls of heat served with a tub of blue cheese dip and celery sticks for tailgate parties up and down the East Coast, came into being just 40 years ago. The Bellissimo family served the original hot-sauce-drenched wing at its Italian eatery the Anchor Bar to take the edge off late-night drinking. Or else the chicken wing was pioneered at Young’s Wings ‘n’ Things, where John Young drew on the history of African-American chicken recipes to come up with his special Mambo sauce, creating from a not-so-appetizing poultry part (only a neck or tail could be less edible) a snack to turn otherwise reasonable people into Mambo-smeared zombies. Here’s what we know for sure: The greasy trail from today’s Hooters or Wing Hut leads back to Buffalo, New York, in the mid-1960s.

I also didn’t know that Americans eat 90 pounds of chicken per person a year. Chicken wings are the fastest-growing segment of the “casual dining” market, according to Nation’s Restaurant News, soaring high through war and recession. And I didn’t realize that the boneless chicken wings advertised on sports-bar backboards aren’t wings at all. They’re pieces of deep-fried chicken breast if you’re lucky; they’re unidentified chicken scraps pressed together and laden with chemicals if you’re not. (A truly boneless chicken wing, achieved by painstaking kitchen surgery, is another story.)

Click here to read the rest of the source article

Details:
Hurricane Grill and Wings
1905 Pine Island Blvd.
Plantation, FL
Sunday through Thursday 11 a.m. till 10 p.m.
Friday and Saturday till 11 p.m.
Call 954-475-8815.
http://www.hurricanewings.com/

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