“A unique Mongolian marination, sprinkled with the Uighur special spicy chilli powder, then grilled with top quality Indonesian charcoals”, written in Chinese on the paper mat provided, these BT Monster Crazy Wings are not to be messed with! The inhumane hotness leaves both Helen and I flapping our hands like two helpless chooks, trying to cool down our flushing faces, burning tongues and swollen lips without much success, these wings are definitely not for the faint hearted!
An impromptu late night dinner while wandering around Chinatown aimlessly, flipping through restaurant’s menu after menu along Dixon Street has finally landed us at Crazy Wings. The restaurant is a popular haunt among the younger generation especially uni students, catching up in groups while passing time with meat on skewers and wash it down with cheap beer, seems to be the perfect combination for the late nights’ pass time.
We walk into the restaurant and seated at the table right opposite the counter with the perfect view of the action behind the kitchen where a group of youngsters with each manning their own stations grilling away under the smothering, smoky air. The place is busy but not packed, empty tables are littered with used skewer sticks and refreshing paper towels waiting to be cleaned is a positive sign of enjoyable good food.
The wings are marinated, spiced then grilled to different levels of flavours and spicy hotness. We save the hottest for last and start with the original idea chicken wings, then the chilli pepper flavour next. The original recipe chicken wingette with a dusting of mixed herbs in a sticky sauce is sweet and salty, whereas the chilli pepper version is actually already quite hot and spicy, moderately coated in Cayenne powder.
We simply have to find out what the ‘hottest’ Crazy Wings taste like. It’s called the BT Monster, where BT is the short for Chinese PinYin, Bian Tai (变态) which means, “Perversion”… this perverted monster will rape you from both ends with no mercy! The grilled wingettes are heavily rolled and thickly coated in a rock band, the red hot chilli pepper is deadly crimson bright, I can already smell the peppery air as it arrives at our table, it is hot enough to make my eyes watered.
There’s no such thing as gradually getting hotter on each bite. BANG! The first bite will burn your tongue and lips in hell instantly, the mouth is now a disco inferno! Do not fight it, cold water doesn’t seem to help except spreading the hot chilli powder further down the throat. We relinquish the wing between mouthfuls of some fried rice which tends to help and numb the mouth a little before the next heatwave.
When you are in doubt, eat it fast! Best way to get through it is to take big bite and finish it as quick as possible, I feel sorry watching Helen hissing and panting, taking small bites in between.
A Uighur specialty, the crazy lamb skewers are surprisingly tasty. Chunks of fatty lamb meat are tender and smoky, grilled to a perfect caramelised crisp and light flavoured with cumin powder.
Served in Japanese wooden pails with wooden rice scoops, the novelty approach definitely makes the good ole fried rice looks more appealing and appetising. We share a generous bucket of crazy beef fried rice, a quick tossed of overnight steamed rice with frozen peas, carrots and corn, along with tender beef strips. Nothing fancy, just a good staple and kind of glad that we ordered it as it is our savior from the nasty crazy wings.
Crazy Wings has also recently opened a new outlet at the new Eat Street (formerly Railway Street) next to Chatswood Station. Are you crazy enough for crazy wings? For those who are curious how hot the BT monters are, check out this video.
Crazy Wings Shop 41/1 Dixon Street, Haymarket Chinatown, Sydney Tel: +61 (02) 9267 8862 Open 7 days 10am-10pm