Since I started this wing project, several people have told me that I need to try the wings at Candlelight Inn, a small bar located 20 miles north of the city in Scarsdale, New York. Some have even gone as far to say that they make the best wings in the entire state of New York! So when Ryan Foley and Craig Lema asked me to join them at Candelight Inn for the last stop on their 2011 Wing Tour, I immediately accepted.
I don’t have a car, so I took the Metro-North from Grand Central Station to Scarsdale. It was the first stop and took about 25 minutes. There, I met Craig and Ryan.
They were kind enough to give me a ride to this small, red barn called Candlelight Inn, which is a little over a mile away from the train station.
The place is small, cozy and throwback. There’s an old school jukebox by the bar and instead of telling a hostess how many people are in your party (or wingtourage), there’s a sign-up sheet pinned to the wall.
In addition to the bar area, there is a small seating section inside and a porch outside with metal tables and chairs. That night, we waited about 30 minutes before being seated outside. The porch is close to the road, so the sound of cars buzzing by is almost unavoidable.
I settled into my seat and glanced over the menu. You can order wings in three portions: Small (10 pieces or 5 wings for $6.75), Medium (20 pieces equals 10 wings for $13.50), and Large (30 pieces equals 15 wings for $20.25). Confused as to what a piece was, Ryan and Craig informed me that the number of pieces is actually how many wings you get. You can pick from five sauces: mild hot, extra hot, chernobyl, hot teriyaki, BBQ. And last but not least, all wings are served with bleu cheese and celery.
The guys over at Immaculate Infatuation told me to order ’em extra wet and sloppy and to try the hot teriyaki, so I dialed up 10 hot and 10 hot teriyaki. The prices are pretty reasonable. Each 10 piece ran me $6.75, so I scored 20 pieces for $13.50. Not too shabby.
While we waited for our wings, the waiter brought us huge pitcher of water and lemons.
About 25 minutes passed and we were still wingless. Our waiter came by and told us the wait was due to a large party. “They weren’t out of wings, but they were running very low on wings.” I guess they didn’t know the Ultimate Wingman was in the house. 10 minutes later, dinner was served.
The abundance of sauce gave the skin a saturated, silky texture. They had some kick, but I was expecting them to pack more of a punch. The meat fell off the bone fairly easily and the insides were as white as a pearl. It took a few good bites to clear the bone thanks to their generous size.
After putting a dent in the hot plate, I turned to the hot teriyaki family of 10 below.
The night was a success. Not only did I get to try wings at one of New York’s most talked about wing establishments, but I also had the privileged of spending time with fellow wingatics, Craig and Ryan.
2011 Wing Count: 964
Sauce: Hot, Hot Teriyaki