Honey Shack: Grab Some Wings and an Eyeful

Each week, Happy Eating highlights a restaurant happy hour menu. This week, surrounded by a flank of waitresses dressed in spandex and short-shorts, we try out some wings at Honey Shack.

Where: Honey Shack 4218 Lemmon Ave. When: 2-7 p.m. Monday-Friday and 5 p.m.-close Sunday. The Scene: Hooters without all the neon orange. Happy Hours still haven't caught on that much, so it's a relatively quiet crowd (unless the Jet is on the runway broadcasting his radio show on Wednesdays, that is). Happy Hour is available throughout the entire bar/restaurant. The Deal: Half off wings. Honey Shack offers three flavors -- barbecue, Buffalo and lemon pepper. The Steals: Regular menu price for wings is $6 for six and $11 for a dozen. For half off, the math adds up to a lot of wings for not a lot of money.

The Con: Happy hour is quiet. Regular menu prices were higher than we expected for a place called the Honey Shack. Also, it'd be nice if there were some happy hour sides available to go along with the wings. Eat: Lemon pepper wings were our favorite, followed closely by the Buffalo. The wings and drumsticks were plump and juicy, and the lemon pepper had a great crust of seasoning encasing the meat. Skip: If you like your barbecue sauce smoky, then order the BBQ wings. We felt they could've used either a bit more sweet or tangy and a little less smoke. Lushworthy: $1 off wells, beer and wine.

The bottom line: Decent wings at a decent price. Good meeting place for a pack of broke and hungry wing fanatics who like to ogle.

Follow City of Ate on Twitter: @cityofate.

KEEP THE DALLAS OBSERVER FREE... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Kristy Yang
Contact: Kristy Yang

Latest Stories