Anyone can fry a chicken wing, but Sporting Life Bar executive chef Daniel Dalton takes his one step further. He confits them first. (That is, cooks them in their own luxurious fat). The butcher-cut wings, essentially twice the size of standard wings, would fall off the bone if not for the paper-thin yet inexplicably crispy skin barely holding the limb together. You almost don’t need the housemade sauces. Jim Begley
Desert Companion Restaurant Awards 2014, "Bar Food of the Year"
Best of the City 2015, "Best Chicken Wings"