It had been a little too long since I stopped into Barn and Company in Lincoln Park to say hello to pitmaster Gary Wiviott while enjoying a drink with some nice ladies in sight. Gary wrote the book Low & Slow which to this day is still one of the main resources I use for smoking meat in my yard. But as even he will tell you practice makes perfect. I've always found the food here to be good but they're really hitting their stride. This is fully evident in their now perfected wing recipe.
A new LP favorite with both college kids and neighbors
I stopped in recently while making the rounds the morning and afternoon of Super Bowl Sunday and met up with Gary who had to send out some food. The wings are as good as ever. They're taking them to another level by making a deep green brine with sage, thyme, coriander, pepper seed and a another ingredient or two I'm probably forgetting. They then take the wings and soak them for 24 hours in a even mixture of the brine and buttermilk. The next morning they're wiped off and dry rubbed before a trip to the smoker. Then just before serving they'll flash fry the wings to retain the crispness in the skin. The final result is a wonderful blend of both smoked and fried chicken which comes in wet and dry flavors. I recommend the Buffalo (made with real butter) and the BBQ which are served dry tossed in house rub. Easily some of the best in the city.
Wing Plate at Barn and Company
Barn and Company
950 W Wrightwood Ave
Chicago, IL 60614