Wicked Wings Kennesaw — Restaurant in Georgia

10 wings were 18 bucks with no sides. Okay, Buffalo wild wings it's 14.95 for 10 wings plus a side, but alright. If they were great then ok fine. Well they were probably the worst wings I've had from a 'wing spot'. I think maybe their fryer oil must be too cold as the wings were rubbery. Their 'wicked' sauce honestly tasted like a generic thin hot sauce, rather than a wing sauce. To be fair they were edible, not disgusting, or undercooked. Just very meh. No big deal though.

My wife got a steak salad. Steak was fine, greens were boxed greens that were on their way out. This was the second time we came into Wicked wings, the first time we both got this salad and it was decent.

Tonight, the server (very nice guy, great server) noticed I didn't eat much, and asked if the meal was ok. I told him the wings were pretty bad and that I didn't want a box. I try not to be a jerk, but also be honest. I wasn't really annoyed at this point.

Out comes the manager. Older gentleman. Instantly condescending. He asked what the problem was. I told him I felt like the wings were kind of rubbery, and I wasn't a fan of the sauce. He proceeded to explain that I don't understand. Their wings are too big to be crispy. To which I said, no sir I promise you can get those wings crispy. He said, "Not the inside of the wing"... At this point I don't know if this dude is high or messing with me. I said, I promise there is a combination of heat and time that make this wing crispy on the outside and still juicy. He trudged off.

Note to owner(s) if you care: try adding a fat as a binder to your sauce to make it coat the wing better. Either your friers need a slightly higher temp at shorter intervals or you are overcrowding your fryers. Get your temps to maintain around 375 - 390 degrees and it will yield a better wing. And finally if you are going to charge a premium (and put wings in the name of the business), don't pull your sauce from plastic bottles. Make it in house, be creative, or bring your prices back down to earth. Your signature 'wicked' sauce shouldn't taste like a generic hot sauce with literally no heat.

I do wish you guys luck. The wait staff both times we came in were top notch. I like the branding and the concept of the restaurant and I think if time and effort was spent on the layout and design it could be a place worthy of such...

I don't like to write negative reviews, so I will start with the positive. I have been there 4 times since they opened. We were looking so forward to it.

The first time was the best, Josh was our waiter. Great food, awesome server.

Second time was ok, I guess the waitress was in training with another female... she had no idea what was on draft and clueless about the menu.

3rd visit, Ivy, never refilled drinks and really seemed not to care at all and honestly seemed a bit drunk. They were very busy, no toilet paper in the women's restroom, so I told a staff member. My second visit to the bathroom there were no paper towels...the older gentleman (assuming he is some type of manager) saw me wiping my hands off on my jeans and basically laughed at me, which I felt was totally inappropriate. The BBQ flatbread pizza had barely any BBQ and that was strike 1 for my teenager.

Tonight, said there was a 15 minute wait, but we did get a table within 5 minutes. Ricky was our waiter. Ricky was not aware of the new specials they had for the night. Appetizer ordered, 35 minutes later we finally got it. Jalapeno poppers, really good but super small. Strike 2 on BBQ sandwich. My son will never come back.

Asked for a to go box for the pizza, he brought it, which I would think that would be a sign that we are ready for the check. Waited over 15 minutes to finally get check after I had to go to the bar and find our waiter as he was chatting away with other staff.

The guitarist/singer? had terrible sound, barely able to hear what he was saying. Didn't ask for any requests.

Many cigarette butts outside, I suggest getting a few benches and an ashtray. Other smokers said that as well.

And they don't tell you that they apply a charge to your bill if you pay by credit card. That is insane, no one tells you, not written anywhere that I have seen.

Update- 4/23 Had company in town and really wanted to take them there, but they read reviews and wanted to go somewhere else.

We will be back, Matt has been assessing, but I hope the menu...

As a former employee I would like to say that I feel bad they charge customers the amount they do for cheap, frozen food.

Where to start with? Well, the owner Crystal turns on republican Fox News when there’s a democratic womens group who patronized the bar. So that shows what kind of owner this place has.

The food… all the sides are frozen, bagged, cheap. In this day in age it takes like 5 seconds to flour and batter food but they choose to serve the cheapest frozen food they can to customers. Burgers? They want from selling nice quarter pound burgers to cheap slider burgers that are 1/10 the size but still the same price. Wings? Sometimes they’re big wings that aren’t blanched so they aren’t able to become crispy which other customers have stated being a problem. When they’re small they come out too crispy and are dry. There’s no in between and it’s whatever Matt and crystal decides is the most affordable that week.

Cleanliness? It’s not uncommon to walk into the mens bathroom and it reeking like piss. I mean it is a bar but at the same it leaves a poor impression.

The employees talk about how the owners constantly go on vacations, so we know the money isn’t going back into the business and is being spent on themselves.

None of the sauces are homemade it’s all purveyor but sauces that they bottle up. For example, the wicked Yaki is literally the teriyaki bottle mixed with the wicked sauce bottle.

Consistency… sometimes when the male prep person makes the ranch it taste good and wonderful; however when the female prep person makes it it taste like mayonnaise. Previously mentioning the wings being different sizes every week.

Just thought I’d share what this restaurant is like, thanks...