TEXARKANA MAGAZINE
Wing Wednesday, naked and clothed
Taylor Smith, owner of Tay’sful Kitchen in Wake Village
you know this specific day of the week is Wing Wednesday. When we ordered wings for the appetizer, Taylor flipped it back to us by asking, “Clothed or naked?” If you are a wing fan, you know that question refers to whether you want the wings breaded or not. Being that it was our first time there, and needing to provide our readers with good, sensible direction, we ordered them half and half. Now, two places (which we won’t mention) come to mind when thinking about wings, both of which are in trouble after sampling Taylor’s rendition of this staple item. They were simply fantastic. The wings were cooked to perfection, with the outside crunchy and the meat juicy and falling off the bone. They were massive, in a good way! The only problem was that we were too stubborn to let them cool before devouring the entire basket. We found ourselves doing that thing where we were trying to talk to each other about how great the wings were while trying to chew and cool the bite off with our breath at the same time. It did not work out well, but it wasn’t hard to figure out what the other was trying to convey. If we had to pick one, we preferred the breaded because, let’s be honest, who doesn’t love a perfectly fried chicken wing? We had our wings dusted in a lemon pepper seasoning, but that is
just one of many flavors she offers. We will definitely be back on a Wednesday to try the rest. After devouring the wings, bones and all (just kidding), it was time to decide what to get for the main dishes, which proved much more difficult than either of us anticipated. We studied the menu intensely and scoped out every picture on Tay’sful’s social media before arriving, and we thought we had a plan. But as lovers of all things seafood, buttery, and Cajun-spiced, all bets were off when we walked through those doors. Andrew— I willingly chose the daily special, “The Fix,” which consisted of a hearty piece of blackened salmon and five juicy grilled shrimp on a bed of Cajun fried rice. If that wasn’t enough, it also came with a side of street corn covered in a creamy, buttery Cajun sauce and a side of garlic broccoli that will make you want to slap yo mama. The salmon was perfectly cooked with a nice crust of blackening seasoning drizzled with a light creamy Cajun sauce that would only have been better had it been served with a straw. It’s one of those sauces that you’re not upset about when it drips on your shirt because hours/days later, when you’re at home scrubbing
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