My, oh my, I’ve come full circle. It is hard to believe that it has been 18 months since I started my blog with chicken wings. My week one stop of wings tour round two was very similar to my first tour. I had never been to the Brotherhood of St. Joseph in North East before, but I am glad I got the chance. Though it is a social club, the dining room is open to the public, and the menu looks fantastic. From Friday fish dinners to delicious gourmet burgers to the wings I was there to taste, I wanted everything.
Amanda and I were joined by my co-worker, Jenny Ore, and her brother, Jeremy Ore. They have been eating at St. Joseph’s, (St. Joe’s, as they affectionately call it), for years, and it was on their recommendation that I went there at all. When we arrived, we were greeted by the manager’s son, Samuel Rizzo III. He is one of the masterminds in the kitchen. He let us look over the 20 or so wing flavors, gave us a few suggestions and then let us place our order. I would have loved to try all of their flavors, but we decided to go with the House Honey Mustard, Buffalo Bleu, and two others that have a similar (and odd) name, but a very different taste. The flavors are entitled “Titter 1″ and “Titter 2.” To get the origin of the name, you will have to go there and ask for yourself.
It took about 15 minutes for the wings to be prepared, but we had some carrots, celery (with made-from-scratch ranch dressing) and good conversation topics to hold us over. Sam and fellow kitchen wizard, Jesse Phelps, delivered our wings to the table and, wow, did they all look amazing. Jesse told me I played it a little safe with the flavor choices, but I just look at it as a reason to go back.
I knew what the House Honey Mustard was before it came out. The best-tasting honey mustard is Cattlemen’s Gold Barbecue sauce, and I figured that’s what they would use. As soon as I saw the rich yellow color, I knew that they would be great. The bite from the vinegar and the cayenne really sets this sauce apart.
I was concerned that the Buffalo Bleu wings would be overpoweringly strong, but they were just right. The house buffalo sauce is combined with the homemade bleu cheese dressing and then poured over the wings. The chunks of cheese added a perfect amount of creaminess to each bite. Next time, I would probably order these on the spicier side, but they were a good choice as is.
Titter 1 and Titter 2 are difficult to describe. Titter 1 is a local favorite. This wing sauce is a mix of honey mustard and a medium-heat hot sauce. The overall flavor is a sweet tang with a playful slap on the cheek of heat. The thing that really sets these wings off is the fact that they are tossed in Parmesan cheese before they come to the table. I’m not sure if it is a taste thing or a texture thing, but the parm was awesome. I couldn’t get a direct answer when I asked Sam what was in these wings, but they were delicious.
Titter 2 is just as secret and just as good. This wing sauce has won awards at the Erie’s Best Wing Cook-Off. Sam creates his own BBQ sauce and mixes it with just enough hot sauce for you to know that it’s there. The sauce has a smoky sweetness to it, and the heat hits you right in the back of your throat. The first wing isn’t too hot, but after a few, the slight burn is just right. You could put this sauce on a roof shingle and you’d want to eat it. The Titter 1 and 2 are some of the best wings I have had anywhere, period.
Thank you to Sam and Jesse for the perfect start to my second wing tour. This will be a very hard act to follow. Thank you to Jenny and Jeremy Ore for the recommendation as well as the company.
Until next time,
Andrew – Beard vs. Food