Jim Doak, vice president of menu innovation for Ignite Restaurant Group, which owns Brick House Tavern + Tap, as well as Joe’s Crab Shack and Romano’s Macaroni Grill, noticed duck wings on a menu in Chicago.

“It seemed like a great fit for Brick House. It’s familiar, it’s comfort food, but with a new twist,” he said.

“Chicken wings are so last season,” Doak added.

He uses just the large main joint of the duck wing — the one closest to the shoulder — and the kitchen staff at Brick House Tavern’s 16 locations slowly roasts them until they’re ready to fall off the bone. Then the wings are flash-fried to order and tossed in “Man Cave Sauce,” which is a brown sugar-based sauce mixed with two different hot sauces. A 3/4-pound order, with a side of Sriracha ranch sauce, is $11.

The item was introduced on Aug. 20, in time for football season, on the restaurants’ Daily Specials sheet. Doak plans to feature them every day through winter.

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Contact Bret Thorn at bret.thorn@penton.com.
Follow him on Twitter: @foodwriterdiary