next hot thing in hot wings trashed or dirty breaks the rules of americas favorite bar food

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America’s hottest hot-wing trend is garbage. 

Bar-food aficionados can’t wait to take it out or enjoy it at the bar with a few cold beers.

Trash wings are a popular style of chicken wing served at pubs and restaurants in and around St. Louis, Missouri. The same style of fried chicken is called dirt wings in Connecticut. 

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Trash or dirt wings are fried, doused in hot sauce — then fried again. The process creates delectable little poultry limbs with skin so crispy that it snaps when you bite into it. Yet the meat remains juicy inside. 

They’ve grown into casual culinary traditions in both parts of the country over the past three decades. 

Zach Jalbert, a customer at Fenton Bar and Grill in Fenton, Missouri, called its locally famous trash wings “beautiful.”  (Kerry J. Byrne/Fox News Digital)

“I like to then re-dip the wings in whatever sauce is available,” Zach Jalbert, a customer at Fenton Bar and Grill in Fenton, Missouri, told Fox News Digital.

“Look at that! It’s beautiful. Wow!” Jalbert added, holding up a wing in front of his eyes before crunching into it. 

“Look at that! It’s beautiful. Wow!” — Zach Jalbert, trash wing enthusiast

Trash or dirt wings appear poised to break out as a national phenomenon in 2024 — while disrupting 60 years of American culinary tradition established when Buffalo wings were first fried in Buffalo, New York in 1964. 

“I love it when people step outside the box,” America’s “Wing King” and Buffalo native Drew Cerza, founder of the National Buffalo Wing Festival, told Fox News Digital. 

Dirt wings in Connecticut

Dirt wings are a Connecticut casual-dining tradition that originated in the 1990s at J. Timothy’s Taverne in Plainfield. The wings are fried, sauced, refrigerated, then fried and sauced a second time when they’re ordered. (Courtesy J. Timothy’s Taverne)

“That’s how cool new things are created.” 

Trash wings earned their name because cooking the saucy once-fried wings again “trashes the oil.”

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J. Timothy’s Taverne in Plainfield, Connecticut, is the birthplace of dirt wings. 

The bar-food favorite boasts a more personal origin story that “came about just by dumb luck,” said beverage director Rino Ouellet. 

Drew Cerza

“Wing King” Drew Cerza proclaims Miki Sudo the victor over Joey Chestnut at the 2022 National Buffalo Wing Festival. Sudo ate 233 chicken wings in 12 minutes, to 224 for Chestnut.  (Courtesy Drew Cerza)

J. Timothy’s fielded a beer-league softball team when it opened nearly 30 years ago. 

“We were all in our 20s. The oldest guy on the team, our pitcher, was in his 40s. We called him Dirt,” said Ouellet. 

The pitcher was, to the rest of the players, older than dirt. 

“The trashed wing is a phenomenal culinary delight and is now synonymous with St. Louis.” — Pat Imig, Imig Communications

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