Hot wings may not have been served when the first tavern opened here in the 1700s, but these days, J. Timothy’s sells 300 tons of them per year. The wings are fried, coated in a robust Buffalo sauce and then fried again to create a caramelized crust. A final bath in the sauce ensures maximum flavor.
Special Dishes: Dirt Wings
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Make restaurant favorites at home with copycat recipes from FN Magazine.
Let Guy take you on a coast-to-coast tour Friday at 9|8c.