My friend Kevin called it “the salt factor.” Sounds like a Robert Ludlum thriller, doesn’t it? “The Bourne Salt Factor.” When you’re at a wing shack peeling crispy chicken from spicy bones, and chasing the vinegar sauce with steaming handfuls of golden French fries, gauging the salt factor is key to a restaurant’s final rating.
In the case of Wingman, often voted around town as the best wing shack in the metro area, the salt factor is set just shy of perfection. The wings snap at your tongue and set the teeth tingling; the fries are thick and worthy of the fast-food standard, McDonald’s; even the Philly cheesesteak had a salty char that went down easy on a summer’s day…
