The Charlevoix / Facebook
The Charlevoix.
Salt-and-vinegar wings at The Charlevoix
14927 Charlevoix St., Grosse Pointe Park; 313-458-8448; thecharlevoix.com
The white crust is strange-looking, I'll admit, but get past it for meaty, succulent twice-cooked wings with a tart bite and crisp skin. They're cured for 48 hours in a salt-sugar mix, then dredged with potato starch, fried only part-way done, and popped in the freezer. Going straight from the freezer to the deep-fryer makes them crisper, says the chef, but it's the juxtaposition of tang and juiciness that makes these a winner. —Jane Slaughter
