Wings

Even the most proper Southern belle will turn into a bone-licking, meat-ripping savage after eating Peachtree Southern Kitchen & Cocktails' sweet & spicy wings. Once the $7 platter of six is served, they are gobbled in a mere five minutes - without stopping to wipe the house-made spicy barbecue dip off our face. A personal favorite, chef and owner Matthew Mathlage coats local Gerber chicken in a seven-spice dry rub and local molasses for 72 hours before smoking them for 2 1/2 hours at a low temperature to achieve that smoky taste. But, like us, crispiness is important to Mathlage, so he dunks them in the fryer for 1 minute to blacken the outside while retaining a juicy, moist inside. The menu item has such a dedicated following that the kitchen recently ran out. "There's one guy that comes three to four nights a week, and he came on Sunday and was not exactly happy we didn't have the wings," Mathlage says. "He came back on Monday and got his wings." 200 N. Main St., Hudson, 234-380-1789, peachtreesouthernkitchen.com