"Once upon a time a bearded man had a dream, a dream to make the best chicken wings on the planet," begins the Wing Nutz story. That man spent years experimenting with sauces and techniques, and many would agree that he achieved that dream with his wings?which are crispy on the outside, moist on the inside, and coated in sauces such as apricot teriyaki and southern honey barbecue.
At various Wing Nutz franchises, chefs follow his same wing recipe, using cage- and hormone-free meat that is never frozen, and then baking, never frying, the wings. They also whip up fall-off-the-bone hog wings (better known as pork ribs, eaten wing-style) and lighter options, such as smoked salmon wraps and salads. The restaurant's own line of brews, Nut Job Beers, stands ready cool mouths set aflame by one of the spicier sauces.
The caring faculty at Syracuse Dance Academy helps students develop confidence and transform raw talent into stage-ready choreography during classes for ages 18 months and older. The 7,000-square-foot facility holds three separate studios—one for ballet, one specifically for children's classes, and one exclusively for tumbling. Prima ballerinas can stretch their legs on bars lining a hardwood floor that is suspended to cushion the body during graceful leaps and misguided trust falls. In the children's studio, parents gaze from observation windows during classes or pile in front of the purple-curtained stage to enjoy in-house performances. During tumbling classes for boys or girls, a pit trampoline and 50-foot rod floor help spring tumblers into the air, and the 16-foot vaulted ceiling ensures they come down before hitting the stratosphere. At the end of the year, dancers from every class sashay onto the Val A. Browning Center for Performing Arts' stage at Weber State University for the end-of-year recital that creates a professional dance atmosphere.