There’s no need to get saucy at Boss Chick N Beer. Chef and co-owner Heather Doeberling is so confident that her chicken wings ($10), delivered with skin that’s golden-crisp and meat that’s thick and moist, can fly solo, she’s even issued a challenge to her diners.
“If you want us to toss your wings in sauce like everybody else does, we charge you $100,” she says. But sauce lovers, there’s no need to stress. Nine different options are available on the side, such as a jalapeno Buffalo, citrus barbecue or the Cleveland Gold, which uses Stadium Mustard.
But before you start dunking, we encourage you to try the wings sans sauce to fully appreciate Doeberling’s effort. The 18-hour-long process, which includes an eight-hour honey-sweetened brine, concludes with a quick deep-fry once you order them at the popular Berea restaurant.
The results are a crispy, caramelized exterior and mouth-watering interior. “To put 18 hours into every little chicken wing is a lot,” says Doeberling. “But the more love you put into it, the more you get out.” 120 Front St., Berea, 440-532-7660, bosschicknbeer.com
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Best Of CLE: Sauce-less Chicken Wings
Boss Chick N Beer charges $100 if you even ask to sauce its deliciously dry rubbed wings.
