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Kings Famous Baked Wings

Kings Famous Baked Wings

Diners who are also sports-minded, won't go wrong planning a meal outing to Kings Bowl.

Kings Bowl, with locations in Chicago and Rosemont, features bowling, a restaurant, bars, billiards and other games.

The menu at Kings stars assorted dishes and drinks from specialty shakes and creative appetizers to burgers, sandwiches, pizza, various entrees and desserts.

Recipes all are given interesting names and various dishes in the spotlight include Kung Pao Fried Cauliflower; Not Your Mother's Brussels Sprouts; Fried Mac and Cheese Bites; Chicken Wings and more.

Pizzas, which are prepared with homemade hand-tossed dough, come in assorted variations including Apple Brie Prosciutto and Spicy Hawaiian. Guests may also order from the Wraps and Sammies category featuring items such as Turkey, Cranberry and Brie Sandwiches and from the Burger category, the Fat Elvis Burger.

New England Fish and Chips, Grilled Steak Tips and hearty entree salads are also among menu items.

Creative cocktails on the Crafty Cocktail menu, milkshakes, various spirits and other drinks star at Kings as well.

Kings Bowl was first established in Boston in 2002. For more information on Kings, visit kingsbowlamerica.com.

The following recipe for chicken wings is from Kings Bowl.

Kings' Famous Baked Wings

2 dozen chicken wings

Marinade:

1/2 cup soy sauce

3 tablespoons dark molasses

2 tablespoons honey

1 teaspoon tabasco sauce

1 teaspoon fresh garlic, chopped

3/4 teaspoon onion powder

1/2 tablespoons fresh ginger, chopped

2 tablespoons chili paste

2 1/2 tablespoons cola

DIRECTIONS: Marinate wings in marinade for up to 24 hours. Remove wings from marinade and drain well. Preheat oven to 350 degrees.

Spread wings evenly on a baking sheet on a rack. Roast wings for about 30 minutes to internal temperature of 165 degrees. Serve immediately, drizzle with honey. Serve with carrot sticks and your favorite dressing.

Makes 2 dozen wings.

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Entertainment Editor/Features Reporter

Eloise is A&E Editor and a food, entertainment and features writer for The Times, subjects she has covered for over two decades in and around the Region. She was the youngest of eight in a Chicago household filled with fantastic cooks and artists.