I went looking for the best wings in America
I found them in a dive bar in Las Vegas. Now I cook them out of a bright orange trailer in Wokingham.
How I cook them
There are four things that make a chicken wing worth eating, and I have spent the last six months arguing with all of them. It starts with the bird. Whole wings from Reeves Butchers in Yateley, five minutes down the road, never the pre-cut segments the wholesalers push. There is more meat on them and the skin behaves better.
The brine
Dry-brined with salt and my rub, then left alone. The salt pulls moisture out of the skin, which is exactly what you want, because water is the enemy of crisp. No batter, no flour.
The cook
Oven first, gently, so they cook through. Then finished in rapeseed oil, and that last hit is what turns the skin glassy. Frying from raw gets you a greasy wing with a soggy shoulder.
The sauce
Every sauce is made by me, and none of them go near the wing until you decide they do. Dip as you go and the ninth wing is as crisp as the first. I have told you now.
The boring bit that matters
Registered with Wokingham Borough Council as a mobile caterer and last inspected on 23 June 2026. Here is what that means when you are handing over money for food out of a trailer.
Hygiene rated 5
Very Good, the top rating, from Wokingham Borough Council. Venues usually want to see the certificate before the day, so ask and I will send it over.
Gluten free, all of it
Not an option tucked away at the bottom of the board. The entire menu, every day. Full allergen information at the trailer, and I am happy to go through it.
A butcher, not a wholesaler
Whole wings from Reeves in Yateley, five minutes down the road. A third-generation family butcher, going since the early 1960s, selling proper British meat. Never frozen, never out of a wholesaler's bag.