If pigs could fly and were gifted with delicate little porky wings, they would probably taste like the Smoked Chicken Wings from Chef Michael Symon’s Detroit-based restaurant Roast.
The flavor of these wings was on point—the tender chicken meat had that complex flavor that can only be achieved from putting in some serious time in a smoker. They weren’t the juiciest wings we’ve ever had, but they made up for in tenderness. The meat on the wings fell off the bone, in the truest sense of the saying. We barely touched our fork to the wing when all of the meat fell from the bone (ALL. OF. IT. AT. ONCE.). It was almost too easy. It felt a little pornographic, if we’re being honest.
In terms of the sauce, Roast’s wings were dressed in a tangy and almost fruity Bourbon BBQ sauce that added the moisture and zip these wings needed. There was a little bit of spice to the sauce that stuck with us for a bit, but the heat did not overstay its welcome.
The wings were served with a glass (?) of coleslaw that was equally well-seasoned, creamy and delicious. With 10 nicely sized wings total, we felt our wing craving was satiated by the end of the meal.
Overall, if you’re in the Detroit area and happen to be near the Westin Book Cadillac Hotel, we recommend you stop by Roast and try the wings. Much like the city of Detroit, they might not be what you’re expecting, but they’re definitely what you need.