Food

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    As a WNY native and food connoisseur, I have always been skeptical about Buffalo's culinary claim to fame:  Chicken Wings.  In addition to being harped on for obesity, a sluggish economy, and a struggling football team, do we have to be infamous for deep-frying superfluous pieces of poultry and drenching them in butter-based hot sauce?  Surely there must be a gastronomically evolved, caloric-savvy alternative. 
    Fortunately, Curly’s Bar & Grill has toned the unfit Buffalo wing into a robust, savory contender:  The Jamaican Jerk Wing.  Their recipe calls for Perdue’s roaster wings, which hail from larger birds and boast more gumption.  They receive fresh deliveries from local suppliers so their wings never arrive freezer burnt.
    The Jamaican Jerk marinade also plays a pertinent role in the wings’ invigorating flavor.  The soy-based marinade exhibits a tropical blend of seasonings including cinnamon, nutmeg, allspice, and a dash of pineapple juice.  Fresh ginger, minced garlic, and diced habanera's (for heat) are added to the mixture to placate its saccharine nature.
    After the wings bathe in the marinade for 24 hours, they are grilled by hand and baked in an oven.  The rich marinade caramelizes the skins, tenderizes the poultry, and penetrates the bones adding depth to the wings’ taste and texture.  The final outcome is a sweet & spicy crispy exterior and a savory meaty interior.  Adhering to 'wing eating tradition,' the Jamaican Jerk wings are served with a generous dollop of homemade tangy blue cheese dressing, celery stalks, and carrots sticks. 
    The next time you crave beer & wings while watching sports on television, head to Curly’s Bar & Grill.  Even if your hometown team loses, you won’t be disappointed with the bars selection of beers ‘on tap’ or your health conscious decision to opt for Jamaican Jerk chicken wings.