When chef Robert Tobin first added his new chicken wings to the menu at Tamo Bistro & Bar in the Seaport Boston Hotel last July, he would make a big batch and then freeze them.
“I can’t freeze them anymore,” Tobin said. “They go too fast.”
Drawing diners to order between 40 pounds and 60 pounds of chicken wings each week is Tobin’s bourbon barbecue glaze. His smoky, slightly spicy, reduced marinade is made with garlic and various spices, Sriracha sauce, maple syrup