Just Wing It
132-07 14th Ave., College Point
CUISINE: Wings, Sandwiches, Mexican
CREDIT CARD: Yes, all major
KIDS MENU: Yes
With football season finally getting into gear, it’s important to have the right foods for game time. Chicken wings are usually a perfect choice to go along with some gridiron action, and Planet Wings is a great choice to provide them.
“The wing business has really been on the rise,” owner Haris Syed said. “We offer something different from the usual delivery options.”
The Planet Wings menu offers 24 different flavors of wings, ranging from the traditional (medium, hot, BBQ) to more exotic options (Jamaican Jerk, Leapin’ Lizard, Oriental Sesame). The options continue when you need to choose how many. Depending on how big your party is, Planet Wings has you covered, with choices ranging from five to 100 pieces.
Syed noted that the wings are made with top-of-the-line Bell & Evens chicken, and each dish is made fresh-to-order, which can be a rarity in many quick serve fast food dining establishments.
“You will always get fresh food here,” Syed said.
Looking at the menu options, I was intrigued by the Leapin’ Lizard wings. Advertised as a medium-heat choice, it sounded like the perfect pick for a Tuesday lunch. The Leapin’ Lizard was a tangy wing sauce with the slightest bit of hot aftertaste that made the tastebuds tingle. I’m looking forward to a chance to try some of the other available wing flavors, including Hot BBQ and Butter Garlic.
Not wanting to give the short shrift to the rest of the menu, I decided to try a cheesesteak. Topped with onions, peppers and mushrooms, the cheesesteak was an excellent companion to the wings. With the option of making the meal a combo with fries and a soda, the sandwich and burger options are a top notch choice for a filling meal on the go.
In addition to the wings and the sandwiches, Planet Wings has a “Planet Mexicana” menu as well, offering Mexican favorites like tacos, burritos and nachos, which would definitely compliment the wings on game day.
- Steven J. Ferrari