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You don’t see wings as often as breasts, and they’re not as big here as in Buffalo, but chicken wings are a coming thing–one part of the bird that still has bones. Wingstop serves ’em hot, mild, covered in lemon pepper or garlic and parmesan, coated with Hawaiian or atomic-strength barbecue sauce, in orders of 10 to 100. Pick up some sides, too: fries, veg and dips, potato salad, baked beans, and bread.
–Mary Brown Malouf
Wingstop, 1250 Northwest Highway, 686-
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