The Wing Shack flies high
THE WING SHACK Charles Gibbs Jr. sits in the dinning room of his new restaurant, The Wing Shack, which opened Oct. 13. The eatery specializes in chicken wings, and also offers a lunch buffet. Photo by Penny Randall / The Meridian Star
By Penny Randall / staff writer
Dec. 3, 2003
Charles Gibbs Jr. of Meridian admits his favorite food is chicken wings.
He even considers himself an expert at preparing the small finger food just about any way possible. In fact, his chicken wings are so good that he decided to open a new restaurant whose specialty is just that.
The Wing Shack, at 2516 Eighth Street just two blocks from downtown Meridian and the Temple Theatre opened for business Oct. 13.
Customers can order freshly-cooked chicken wings seasoned almost any way you can think. Hot, barbecue, lemon pepper, spicy, fried, bacon cheddar, mild, baked and even Hawaiian.
Gibbs said his secret to preparing the perfect chicken wings isn't much of a secret. He said chicken wings must be fresh, and he uses his own recipe when preparing them.
Wings are served in orders of six, 10, 20 or 50 pieces. "Wing combos" combine chicken wings with seasoned french fries, a roll, celery and dressing. Prices range from $3.99 to $21.99.
Chicken wings aren't the only thing on the menu at The Wing Shack.
Monday through Friday, from 10:30 a.m.-2 p.m., the restaurant also serves an old-fashioned country lunch buffet. Lunch is served with your choice of one meat, two vegetables, bread and beverage all for $5.
Meat items include Salisbury steak, baked chicken meatloaf, chicken and dressing, fried fish, barbecue chicken and fried pork chops. Vegetables include collard greens, black-eyed peas, macaroni and cheese, squash, candied yams and green beans.
In addition to the lunch buffet and chicken wings, the restaurant also offers chicken tenders and hamburgers.
Gibbs said the idea of a restaurant specializing in chicken wings is not new. He often visits restaurants in Atlanta and Memphis to enjoy the food.
He was then out of work and looking for a new career.
Gibbs, 29, said he had no experience in the restaurant business. That's where his step father, Larry W. Cole helped out.