The 8 best places to eat Buffalo wings in Buffalo.
Do you, like me, think the crispy bottom of a drumstick is the best part of a wing? If so, the ones from Blackthorn will have your heart. You can only get two types of wings here: traditional or South Buffalo-style, so it’s a great spot to bring that one friend who gets overwhelmed by too many options. The South Buffalo wings have a nutty, cinnamon-like taste and don’t resemble the profile of your typical hot wing. Heat is subdued, exchanged for a warm flavor with a hint of clove.
Blackthorn’s been around since the late 1970s, though it was called Early Times back then. Its current name came from the Blackthorn Club, a fraternal organization and social club that dates back to 1917 and promotes Irish heritage. Today, it’s owned by brothers-in-law Patrick Lalley and Hugger Adymy. The Lalleys have ties to the Blackthorn going back to the 1990s, when Patrick’s late brother, Kevin, became an owner of the business and cultivated its welcoming feel.
While the warm atmosphere is vital to the Blackthorn experience, the main attraction is, of course, the superb wings. The traditional hot wings at the Blackthorn are what I call “Goldilocks”: not over-sauced, not over-spiced, just right. While I prefer eating the South Buffalo wings as-is, I recommend dipping a few of the traditional wings in Blackthorn’s homemade blue cheese dip. In addition to the wings, the Blackthorn has damn good appetizers that are worth your time and money.
There are two wings of distinction at Doc’s. First are the beef on weck wings. These wings take their inspiration—and name—from a classic Western New York sandwich of roast beef on a kummelweck roll . Doused in a creamy white horseradish sauce and sprinkled with caraway seeds, the beef on weck wings have an immediate kick to the nose before you bite in. And once you do, you’ll find them mild and utterly delightful.
Second are the Smitty wings, which are Doc’s spin on the traditional Buffalo wing. Smitty wings come hot, medium, or mild, and it’s safe to say. The sauce is a mixture of butter and plenty of warm spices. No Frank’s on these bad boys, though the dark spices make them look like they’re doused in the familiar wing mixture. Heatwise, Smitty wings linger on the tongue, but not with the intensity of Duff’s wings.
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