Smokey Bones' wings are rubbed and slow smoked, then finished with a glaze and signature seasoning. Credit: Courtesy of Smokey Bones Bar & Fire Grill

Smokey Bones’ wings are rubbed and slow smoked, then finished with a glaze and signature seasoning. Credit: Courtesy of Smokey Bones Bar & Fire Grill

For the fifth year in a row, Smokey Bones Bar & Fire Grill walked away from Clearwater Threshers Wing Fest with the champion title: King of the Wing. A crowd of more than 2,500 people decided the other week that the Florida-based restaurant chain’s Clearwater location had, once again, prepared the flats and drums most deserving of the honor.

The 11th annual competition, scheduled to take place in May but pushed back until July 16, pitted more than 10 dining spots against each other at Spectrum Field. Smokey Bones beat out big names in the chicken wing world, including the city’s original Hooters and Largo-born WingHouse.

What’s the Smokey Bones secret? CL isn’t quite sure, but we do know the chain’s wings are rubbed and slow smoked, then finished with a sweet glaze drizzle and a dusting of signature seasoning.

Now we have the munchies.

This article appears in Jul 26 – Aug 2, 2018.