Once in a while I like to take a break from the traditional buffalo wing dish and try something else that is buffalo wing inspired. I did so twice on a recent trip to the Abington Ale House.
First up was their Buffalo Chicken Dip, a cheesy dip with hot sauce and chunks of chicken served with tortilla chips, carrot sticks and celery sticks. It was good in a comforting Velveeta-sorta-way. Basically it was Nacho cheese with some hot sauce and chunks of chicken in it, which isn't too bad of an idea. I wish it had been a bit hotter though.
Then I went for the complete buffalo chicken meal and had their Buffalo Chicken pasta. This was penne pasta with sauteed chicken pieces, tomatoes, and a spicy cream sauce. Unfortunately, it fell far short of my expectations. The sauce was thin and watery and just wasn't that great - not enough spice, not enough creaminess, and relatively bland chicken. It didn't help that when I asked the waitress for more hot sauce, she brought me a bowl with more of the sauce the pasta was in.
If they reduced the sauce some more and/or thickened it with some roux, added more hot sauce, served it with grilled chicken instead of the bland lightly sauteed chicken, then sprinkled some blue cheese crumbles on top to finish it off, they would have a winner. As it is, it is a watery chicken scampi with hot sauce instead of garlic.
Too bad...good ideas, both...
Posted by: Matt Arch | May 19, 2008 at 09:25 AM
I love crispy wings. My question is - if I have a party and have to pre-make the wings a day in advance and reheat the day of the party in the oven - what is the best way to heat them up and keep them crisp? i.e. what temp, covered, broiled etc... Thoughts?
Posted by: Jeff Brinkley | October 05, 2008 at 07:37 PM
what was the name of this restaurant before it was the abington ale house
Posted by: marion colclough | February 18, 2009 at 01:34 PM