Tag: New Wing Order

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Food & Wine Food & Drink

Restaurant Recs 2022

Paella at Tonica (Photo: Samuel X. Cicci)

Restaurant Iris’ new location is probably the most anticipated restaurant opening of the last year. The restaurant at 4550 Poplar Avenue, where the old The Grove Grill was located, is stunning. The main dining room includes serpentine booths and Italian glass-balloon-looking fixtures that add to the energy. Executive chef Russell Casey describes the fare as “classic New Orleans” with some Iris staples. Additional murals, private dining spaces, and even more serpentine booths make the new Iris an exciting place to dine.

Tonica, another elegant/tasty addition, is at 1545 Overton Park. It’s two doors down from Ecco, which, along with Libro, is one of the bar/restaurants from Sabine Bachmann and her sons, chefs Armando and Mario Gagliano and general manager John-Paul Gagliano. The food, Armando says, has “a Spanish influence with a little bit of Italian-Mediterranean twist.” The decor is “as close to a Mediterranean Spanish style” as they can get, John-Paul says.

South Point Kitchen at Downtown’s South Point Grocery at 136 Webster Avenue serves sandwiches, most of them created by chef/musician/comedian Josh McLane. They include HEELS, named after his band that consists of himself and Brennan Whalen. It’s made of spicy peanut butter, jalapeño strawberry jam, bacon, and provolone cheese.

Jimmy “Sushi Jimmi” Sinh introduced his Poke Paradise food truck, which will officially hit the road in 2023. He now is booking the food truck for events. Recently, he has been busy doing pop-ups, special orders, private dinners, and other catering events. Poke is diced fresh fish, usually served with soy sauce and onion.

Tops Bar-B-Q is known for its great hamburgers. But during the year, Tops introduced new food items. Smoked BBQ Bologna, which launched in April, was the first new Tops item in 10 years. “We score it and season it with our rib rub and then we smoke it,” says Tops Operations LLC vice president Hunter Brown. “After smoking it, we grill each one to order.” They then put it on a bun and add their “famous slaw and our signature Tops barbecue sauce.”

Then in November, Tops introduced its Fire-Braised Chicken Sandwich with Memphis white sauce. It’s chicken seared over fire and then topped with the sauce, says Tops CEO Randy Hough. — Michael Donahue

New Wing Order, one of Memphis’ most popular food trucks over the past couple years, found a roost on Beale Street earlier this year. The truck continues to operate, but owners Cole Forrest and Jesse McDonald set up their first brick-and-mortar shop inside Ghost River Brewing Co. Now, brewery-goers can sip on their favorites ales while munching on Memphis Buffalo, Ja’s Sweet Heat, or any of the other delectable sauces. “Having this space really allowed us to increase our capacity,” says Forrest. Adds McDonald, “We get to experiment with a lot of new menu items now, too.”

The former Pontotoc Lounge space is open once again, but with a whole new concept that draws upon OG Memphis’ roots as an Egyptian city. Called IBIS, the new bar and lounge by Jeremy and Matthew Thacker-Rhodes promises plenty of craft cocktails and fine dining in a chic space on Main Street. Think lobster rolls, lamb meatballs, and plenty of other colorful mixed drinks that will wet your whistle (I recommend the tequila- and grapefruit-based “Por Que”). Look forward to gospel and mimosa Sundays, drag shows, live music, and plenty of other live programming in the upstairs lounge.

Carlisle Restaurant Group launched the first unique dining concept planned for the One Beale project. Fancy’s Fish House opened back in April in The Landing Residences, offering a wide variety of fresh and raw seafood to Downtown diners. But the menu recently underwent a complete makeover thanks to new chef Nate Henssler, who has quickly put his stamp on things. A raw bar serves everything from East and West Coast oysters to ahi tuna tartare, and there’s a gargantuan seafood tower that combines all the raw bar options for a full seafood bounty. Meanwhile, Henssler focuses on simple flavors and techniques to elevate his à la carte fish dishes (the miso-marinated cod is a must-try). There are some other surprises, like a delicious steak frites entree or the rosemary roasted half chicken. Some interesting cocktails, like a chai old fashioned or frozen pineapple margarita, round out a compelling riverside experience. — Samuel X. Cicci

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World Championship Hot Wing Contest & Festival Takes Flight This Weekend

The Memphis homegrown Southern Hot Wing Festival spread its wings in 2020. After wrangling interest in Memphis wings from around the world, the event changed its name to World Championship Hot Wing Contest & Festival. But the tasty festival’s wings were clipped due to Covid, forcing fans from 34 states, 14 countries, and four continents to wing it online. This year is the first in-person world championship event.

“It’s great to be back live again,” says chairman and founder of the festival, Paul Gagliano. “Everyone is excited, especially our international teams from Canada and South Africa.”

Kansas City Barbeque Society (KCBS) sanctions the World Championship Hot Wing Contest & Festival. Wayne Lohman of KCBS garnered a lot of enthusiasm last year and into 2021 from international teams. Though all the international teams who added to the excitement last year wanted to participate this year, Brazil and Costa Rica had to fly the coop for the 2021 competition. This turn of events might be a good thing for Memphis-based New Wing Order who lost to the GRILLdroids from Costa Rica last year. The Costa Rican team won with a spicy strawberry wing dish.

More than 70 competition teams will be vying for the hot wing world championship this year, and you can sample their wings for a small donation to the Ronald McDonald House Charities of Memphis. There will be live music, hot wing-eating and cornhole contests, a kids corner, and more. 

World Championship Hot Wing Contest & Festival, Liberty Bowl Stadium, 940 Early Maxwell, Saturday, Aug. 28, 11 a.m.-7 p.m., $15.

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Hungry Memphis

Whiskey, Spice, and Everything Nice

New Wing Order's Maple Bourbon sauce is built around Old Dominick's Huling Station Bourbon. (Credit: New Wing Order)

A synthesis of old and new have come together for something great. Old Dominick Distillery and New Wing Order will have everyone getting sauced with their newest collaboration. Well, in a manner of speaking, at least.

The two companies have been working in tandem for months on a new Maple Bourbon sauce that combines the flavors of both franchises. It’s now a permanent fixture on the New Wing Order menu, but bottled versions of the new sauce can be bought from local vendors starting next week.

The partnership came about from the food truck’s weekly appearances at Yorkshire Liquors. “They challenged us to make a bourbon-infused sauce,” says New Wing Order co-founder Cole Forrest. “We made that into a monthly special and it really took off. And after a few months, the guys at Old Dominick reached out and asked if we’d be interested in using a local product.”

After a few meetings, they decided to create a sauce based around the distillery’s Huling Station Straight Bourbon. Forrest says it’s reminiscent of a barbecue sauce, but with a hint of chipotle. The recipe also calls for real maple syrup. Like the rest of their sauces, everything is made from scratch.

“You also definitely do pick up on that Huling Station bourbon,” he says. “But it’s subtle. “You’ll know it’s there, but it won’t hit you over the head. You’ll get a nice little kick from it, but it’s not like you’re taking a shot,” he laughs. “We plan to sell it online too, alongside our award-winning Memphis Buffalo Sauce.”

New Wing Order’s and Old Dominick’s Maple Bourbon sauce. (Credit: New Wing Order)
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Food & Wine Food & Drink

A Tour at Home: City Tasting Box Features Local Products

When her City Tasting Tours stopped because of the pandemic, Cristina McCarter decided to fight back.

She began boxing.

But not in the pugilism sense. She and Lisa Brown started City Tasting Box, featuring products ranging from barbecue sauce to popcorn — from “local restaurants and local food artisans,” McCarter says.

Cristina McCarter and Lisa Brown

City Tasting Box will begin shipping boxes to the public on 901 Day — September 1st.

McCarter created City Tasting Tours four years ago. “It’s a food tour company where I will take people — visitors and locals alike — to different restaurants in Downtown Memphis,” she says. “They get to meet the chefs. I also share with them historical facts and landmarks of the city.”

When COVID-19 hit, McCarter decided to “expand the City Tasting brand” a little farther. “I couldn’t do tours anymore.”

City Tasting Box seemed like the perfect direction. “We can ship them nationwide and really put Memphis and its culinary scene on the map — and give people something they physically can taste.”

She told her idea to Brown, who is with the Memphis Transformed nonprofit. “She really liked it. And she comes from more of a corporate background.” She could see the potential of one day making the business even bigger, “instead of just a local thing.”

Brown appreciated McCarter wanting to help local restaurants. “I love the 901 push behind it all,” Brown says. “And it’s a smart way to create new business.”

McCarter started with “those who already packaged their things, were already selling them in grocery stores.”

Makeda’s Cookies butter cookies were first. “Then I thought about the farmers market and the other chefs I wanted to work with.”

Other products found in City Tasting Boxes include Rendezvous barbecue sauce, Fry Me Up seasoning from Tamra “Chef Tam” Patterson of Chef Tam’s Underground Cafe, Grecian Gourmet Greek vinaigrette, The Commissary barbecue seasoning, Jacko’s Pepper Jelly mango pepper jelly, Pops Kernel Gourmet Popcorn sweet caramel popcorn, New Wing Order buffalo sauce, B Chill Lemonade, Nine Oat One granola, Cane and Herb rosemary-infused simple syrup, Thistle and Bee honey, My Cup of Tea tea bags, and chef Justin Hughes’ Wooden Toothpick spicy peppercorn blend.

“They were all very supportive of this,” McCarter says. “They saw this as another way to help with their revenues and get the word out. It’s a win-win for everyone.”

“It’s a way to project their brand,” Brown adds.

They now offer three boxes: the Official Memphis Travel Box ($74.99 for seven items), Support Local Box ($64.99, six items), and the Ultimate Support Local Box ($119.99, 12 items).

Customers sometimes will get “little pieces of artwork” with their order, McCarter says. This month, the first 100 people who order the Memphis Travel Box and the first 50 who purchase the Ultimate Box will receive a Get ARCHd Memphis retro skyline wooden block.

McCarter began promoting the boxes in July. “I reached out to my City Tasting Tours audience and shared it with them. Then we started making local media posts: ‘Hey, we have this cool box coming. Stay tuned.'”

They launched the idea August 14th.

Though City Tasting Box is “exclusive to Memphis-made products — Shelby County, at least,” McCarter says, “We are thinking in the near future of expanding to other cities.”

But, she says, “The market is going to always be growing here in Memphis. There are a bunch of food artisans out there that we haven’t approached.”

Response has been great, Brown says: “Everyone is thrilled. The support has been amazing. People think this is such a great idea. It’s all about Memphis. You know how Memphians are. We love to tout. We want the whole world to know who we are.”

For more information on City Tasting Box, go to citytastingbox.com.

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Food & Drink Hungry Memphis

Randy Santel Dives Into the Fire at New Wing Order

CREDIT: photo courtesy Randy Santel
If you’ve been anywhere around Memphis during happy hour, you’ve probably seen the New Wing Order food truck slinging out chicken doused in anything from classic Memphis Buffalo to Midtown Masala sauces. That diverse flavor selection recently caught the attention of professional eater and influencer Randy Santel, who packed his bags and booked a trip to Bluff City for a challenge of spicy proportions.

photo courtesy Randy Santel

Professional eater Randy Santel stops in Memphis for New Wing Order’s Mouth Melter Challenge

Santel, currently in the middle of a Southeast food tour, will take on New Wing Order’s Mouth Melter Challenge this evening at Meddlesome Brewery.  But a quick glance at his schedule indicates that he had singled out the Memphis trip as one of his most exciting stops.

“I love Memphis and I’ve done many food challenges all around the area,” says Santel. “Some of our subscribers recommended New Wing Order and their amazing food. We contacted them and they were more than interested in putting together a food challenge for me that will be ongoing. I’ve heard great things about the brewery it will be held at, too, so I’m excited to meet everyone and enjoy some delicious wings!”

Food challenges are par for the course for Santel, who has vanquished more than 850 challenges internationally. For its part, New Wing Order relishes the chance to take him on.

“With the reputation Randy has in the competitive eating world and the massive following he has built, we were definitely honored when his team approached us about the challenge,” says owner Cole Forrest. “It was a chance for us to showcase our award-winning food on an international stage while also doing something fun and outside the box.”

photo courtesy New Wing Order

The food truck’s Mouth Melter Challenge tasks Santel with diving into a raging inferno, and comprises a Hot Wing Nacho ‘Volcano,’ Loaded Fry ‘Mountain,’ and a Hot Wing ‘Gauntlet.’ Anyone interested in the fiery clash can roll up, grab a Meddlesome brew, and snag a few wings of their own. A meet and greet with Santel starts at 4pm, while the challenge itself kicks off at 5 p.m.

Randy Santel takes New Wing Order’s Mouth Melter Challenge at 5pm this evening at Meddlesome Brewery: 7750 B Trinity Rd Suite 114, Cordova, TN

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Food & Wine Food & Drink

Finger-Licking Good: New Wing Order’s New Sauces

New Wing Order started out as a group of friends who love hot wing festivals. In less than a decade, they’ve catapulted themselves into the wing scene, sweeping competitions, running one of the city’s most popular food trucks, and launching a successful catering business.

And it’s not all about the wings: New Wing Order also has some of the best nachos around (both the fried chicken barbecue nachos and the hot wing nachos are creative and delicious) and a vegan avocado taco that puts other tacos to shame.

Partners Cole Forrest and Jesse McDonald have even more planned for New Wing Order in the year ahead.

Photos Courtesy New Wing Order

“We’ve been competing since 2012,” says Forrest. “We started the team in 2012, and [Jesse McDonald] definitely put a lot of work into developing the recipes. Then 2015 is when we won our first grand championship. And every year since, it’s been first place, third, first, second, second, and some other grand championships here and there.”

New Wing Order has won multiple awards, including first place in the Southern Hot Wing Festival, The World Championship Barbecue Cooking Contest (exotic category), and the Bluff City Wing Contest.

“I don’t really have a culinary background,” says McDonald. “I don’t call myself a chef, but it’s my passion, and I’m self-taught.

“I started out in the logistics world,” he continues. “I was at FedEx Ground for a long time as a manager there. I liked it and was good at it, but it didn’t satisfy me.” After gaining some experience in the restaurant world while living in Nashville, McDonald knew he was ready to go out on his own.

“I kind of knew I wanted to start a business. Everyone kept telling me to start a food truck,” he says. “I’m from Memphis, so I decided to move back home and start it here.

“At the time, the competitions were going so well with [New Wing Order] and I was kind of bouncing around different concepts, and everything was pointing to ‘Hey, we’re successful as a competition team, let’s turn this into a business.’ So I came home, and that’s what we did.”

New Wing Order recently underwent a flavor update and launched a batch of new sauces — like Spicy Garlic and Mo-Rockin’ — at Wiseacre in mid-January. In total, the menu now includes 24 sauces, including many with Memphis names, like Grind City Gold, Mud Island Jerk, and Midtown Masala. They’ve also introduced two new premium fry options — Nikki’s Hot Fries and lemon pepper fries — and two new seasonings, Riverside Ranch and Caribbean Heat.

But New Wing Order is primarily known for their Memphis Buffalo sauce —which they’ve dubbed the “perfect blend of traditional New York heat and Memphis barbecue sweet” — and you can now buy bottles of it straight from the truck.

“The Memphis Buffalo sauce is a me-and-Cole collaboration,” McDonald says. “Once we figured out the flavor profile, we knew it could be a winner. So literally every weekend, I’d make a batch and do a little tweak, and then he’d make a batch and do a little tweak, and we just went back and forth until we perfected it. And it won us some awards, so we kept going with it.”

New Wing Order has also ramped up its catering activities and is looking forward to a busy Super Bowl season. “We updated our catering menu for the Super Bowl, so it has picked up. It’s a big day for us, for sure,” says McDonald.

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We Recommend We Saw You

Drew Erwin opens downtown studio. Plus party news.

CREDIT: Jon W. Sparks

Jon W. Sparks

I’m not sure my metal act is what Drew Erwin (center) is looking for at his downtown studio, The Cabin. In fact, I know it’s not. Daniel Waterbury rounds out our ‘band.’

Singer-songwriter Drew Erwin’s recording studio, The Cabin, is open for business at 550 South Main.

“I’m calling it a ‘boutique recording studio’ ‘cause it’s obviously not commercial,” says Erwin, 22. “I definitely want to pick and choose who I work with. And that’s kind of like the cool part of me running it. I get to do that. ‘Cause I’ve been working on multiple projects. It’s like a one-man show down here as far as what I’m doing. It’s really hard for me to be in here countless hours working on something I’m not completely invested in.

“My overall vision for this was a place downtown where people around my age could go and just record and create with less pressure. I just wanted to create a really relaxed environment for younger creatives.”

Aaron James is one of the artists currently recording at The Cabin. Keynan Harden and other Unapologetic members are working with James on the record. “Aaron is getting a little more experimental with this record, so we’re getting some of the earthier stuff. Keynan and some of the Unapologetic guys are going to throw in some of their flavor.”

And Erwin says, “The other other night we did Bailey Bigger in here. She started tracking her EP and it was really cool ‘cause it was all live. Not to a click track. And it was really folky – mandolin, violin, and banjo. That kind of stuff. I would say the way it’s set up in here, it’s definitely more geared to live instrumentation.”

The Cabin formerly was the art studio of George Hunt. Erwin took out walls and built ceilings to adapt it to a recording studio. “This is a studio, but it’s also a basement. But the way that I see it, it’s my office. And I have everything down here that you need to record really high-quality stuff.”

The studio is in a basement, but, Erwin says, “It’s a basement on South Main.”

The Cabin, which has been open only four months, is taking off. “I’m just kind of taking it day by day ‘cause I’m still juggling school. I graduate in May. So, my goal was to set this up so I could hit the ground running in May. It already kind of looks like I will be, which is awesome.

“This is, obviously, something I’m going to be doing the rest of my life. I just needed somewhere to start and build a reputation. I just wanted it to be a place where people in college and people in high school feel like they can come and it’s a little more laid back than going to the bigger commercial studios. And there’s not a stigma behind it and it’s not intimidating. It’s just a little basement. You turn the lights down low and the vibe gets really cool. You light some candles and you just make some music.”

The Cabin’s Instagram is @thecabinmemphis

…….

Bryan Hayes was the headliner at Ave Maria Foundation’s 17th annual Silent Auction and Concert, held April 7th at Heffernan Hall at Christian Brothers High School.

Hayes, who grew up in Brownsville, Tenn., now lives in Memphis. His latest album, “Farther Down the Line,” was produced by Grammy Award-winning producer-engineer Andy Hunt.

About 250 people attended the event and $60,000 was raised. Proceeds will provide assistance for Ave Maria Home residents and will help fund resident programs.

Michael Donahue

Drew Sachenbacher at his Sachenbacher Crawfish Birthday Party Extravaganza

………

You know it’s Spring when Drew Sachenbacher throws his annual Crawfish Birthday Party Extravaganza.

About 100 people attended the party, where about 130 pounds of crawfish were consumed.

This is the fourth year I’ve done it,” says Sachenbacher, 28. “My birthday just happens to fall in crawfish season, so I figured it’d be a good time to have a crawfish boil.”

Midsouth Woodworks is the family business, so all those Adirondack chairs, the bar, the shed and the deck at Sachenbacher’s home were some of their woodworks. The 125 feet of fence for the backyard, was new this year.

………….

Michael Donahue

Lt. Justin McNeely of the Bartlett Fire Department and his wife, Megan, at their twilight Easter egg hunt,

I’ve never attended a children’s Easter Egg hunt held at night until I went to the one hosted by Danny and Melinda McNeely and their son, Justin McNeely, and his wife, Megan, at Danny and Melinda’s Cordova home.

Actually, it was twilight when about 75 kids were unleashed from the house, where they had been watching a puppet show on the patio. They used little flashlights and glow sticks to search for plastic eggs. Adults hovered nearby or relaxed by the fire pit.

This was the first time the hunt was held after dark, said Justin, a lieutenant with the Bartlett Fire Department. The Easter Egg hunt tradition began five years ago. “The kids are getting a little bit older, so it was a chance to change it up,” he says.

Will it be held at the same time of day next year? “Of course.”

All 850 eggs were found.

…………

Michael Donahue

New Wing Order tasting

New Wing Order, two-time grand champions at Southern Hot Wing Festival, held a taste test for their hot wings at a former art gallery on South Front.

“We started out as a competition cooking team and now we’re going to open a food truck in September,” says Jesse McDonald, who is in charge of New Wing Order operations. Cole Forrest is the marketing arm.

The purpose of the tasting was “to get feedback and get our name out there a little bit.”

They featured five wing flavors, including “Memphis Buffalo” and they gave guests “cheat sheets” so they could get some input on the wings. “I’ve been tweaking recipes a little bit from that.”

I was lucky enough to be one of the guests. My personal favorite was “Lynchburg Fire,” which tasted like whisky. “The name is kind of deceiving because of ‘Lynchburg,’ but it’s really named after the liquor (Tennessee Lynchburg Fire). It’s not really a hot sauce. We infused the liquor in there. It’s a tangy sauce. It sound like it’s going to be a real spicy one.”

New Wing Order, which will participate in Southern Hot Wing Festival April 22 in Tiger Lane, were grand champions in 2015 and 2017. They came in third place in 2016.

Michael Donahue

Wok’n in Memphis pop up at Porcellino’s Craft Butcher

………..

I tried Spencer Coplan’s fried wontons at his recent Wok’n in Memphis pop up at Porcellino’s Craft Butcher. I loved them.

“The fried wontons are called ‘crab rangoon,’” Coplan says. “They’re filled with crab, cream cheese and green onions.”

Coplan uses American ingredients in place of Chinese ingredients when he makes Chinese food. In this case, he said, “They don’t make them. It’s an American thing.”

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Food & Wine Food & Drink

Eating at Soi No. 9, anticipating New Wing Order

Mai Mitrakul and Teerasak “Tim” Vimonnimit wanted to open their own restaurant, but a good space proved elusive and the cost prohibitive. So they did what many have done before them and started a food truck: Soi No. 9, which sells Thai street food.

“Soi” means street, explains Mai. “Nine, pronounced Gao, happens to be the number of our late and beloved King Rama and is the Thai word for ‘going forward’.”

Go forward they did in a great bright-orange converted school bus. They’ve kept the menu small, the better to concentrate on the dishes “we do really good,” says Mai. The rice bowls include Khao Mun Gai, steamed chicken with fresh ginger, garlic, soy over ginger rice and cucumbers. You can opt for fried chicken or tofu in this dish. The Basil Chicken features stir-fried ground chicken with garlic, chilies and Thai basil served over jasmine rice and a fried egg. Among the noodle dishes are the Fat Rice Noodles with seasonal vegetables and mushroom soy sauce and pork or tofu and the Khao Soi Noodles, a curry soup with pickled mustard greens, onions, and lime. Sides include some excellent vegetable spring rolls and potstickers. The menu extends to very sweet/bitter Iced Thai tea and Iced Thai coffee and coconut Thai Sticky Rice with fruit for dessert.

Tim studied at the Wahndee Culinary Academy in Bangkok. Both he and Mai came to the United States in the early 2000s. Together, they are raising their 3-year-old daughter. Having a food truck, which they operate three or four days a week for three or four hours a day suits their family.

Tim says that Soi No. 9 is the only Thai food truck in town. They also strive to be eco-friendly.

“We are Soi 9, representing authentic food loved by pauper to prince, from our Soi to your street!” says Mai.

You can generally catch Soi No. 9 at Court Square on Thursdays and in front of UT Medical on Madison on Mondays and Tuesdays.

facebook.com/soinumber9

New Wing Order, Cole Forrest and Jesse McDonald‘s team, scored first at the Memphis Hot Wings Festival in 2015 and 2017. Their winning wing was a hybrid of Buffalo and barbecue. They worked on it for a year, asking their friends for feedback. All they heard was praise.

Of course, the Memphis Buffalo is on the menu of New Wing Order’s new food truck, set to launch in September. You can get that in sandwich form (fried chicken with pepper jack cheese served with ranch) or via sauce for your hot wings.

Forrest says the truck is “real-time market testing.” They plan to have the truck at Court Square, St. Jude, in the medical district, and the Food Truck Park on Winchester.

But let’s get back to that menu. There’s not only barbecue nachos topped with queso and an Alabama white barbecue sauce (!) but also hot wing nachos. The hot wing nachos use the boneless wings, of course. And the truck will serve both. Forrest calls himself a purist, one who likes the boned wing and points out that the boneless wing is not a wing at all but the chicken breast. Six piece traditional (boned) wings go for $7, boneless $6. That goes up to 18-piece for $17 and $14. A hot wing combo (four traditional, six boneless) with fries and a drink will set you back $10.

Among the sauces are the Memphis Buffalo, Tennessee Teriyaki, Lynchburg Fire, and Cajun Honey Hot. Barbecue sauces are mild, hot, chipotle honey, and Alabama white, Buffalo sauces are classic, hot, and inferno. There are seasonings as well: Backyard BBQ, lemon pepper, garlic parmesan, and ragin’ Cajun.

New Wing Order will also serve tacos: Buffalo chicken taco, pork verde taco, and, for the vegans, an avocado taco, with either fried or raw avocado and bang bang sauce.

McDonald is “all about the cooking, experimenting with flavors,” says Forrest. “My job is to get the word out.”

newwingorder.com