At the end of summer 2020, during the height of the novel coronavirus pandemic, when others would have shied away, four partners seized an opportunity and accepted the lease offer for what is now Wingz and Tingz.
Wingz and Tingz is located at ‘Dead End’ in Montego Bay, where Kent Avenue was made into a cul-de-sac as part of the construction of Sangster International Airport. The popular hang-out spot gets some of its appeal from Buccaneer Beach, plane spotting, beautiful sunsets and of course, the addition of Wingz and Tingz.
“We are very passionate about food; we wanted a place where locals could come and enjoy local fare as well as access to what may be considered as international at a price that could fit a local budget. The vision was to be a chill spot for locals and tourists alike. To be that signature place on the Hip Strip, where persons can get a burger, wings or favourites such as jerk or fried chicken in an environment with music, vibes, fun, views, all at this iconic spot. When you have a situation like COVID and you survived, you had to be good,” explained James Symrozum, a partner in the venture.
“We hit the nail on the head with the concept; we have gained a good reputation, expanding on it and adding new things every day and looking at how we can be better. Which is why in a few months we will open a second location. We are proud to say we employ 30 employees and [are] looking at greater expansion plans,” said Frank Peeters, partner, Wingz and Tingz.
Both Frank and James have a background in food and beverage, with Frank having worked in award-winning establishments like La Bibliotheque, in Charlotte NC. This passion for food translates in their attention to detail, taste and quality.
“For Frank and I, our concept on food and the drinks is to have it fresh, homemade and done to order. Nothing is sitting there; every guest will have the experience where their food is made especially for them. We use great ingredients, we make our own pasta sauce with 100% cream, we want the everyday budget to fit on our menu but we buy where the fine dining chefs shop. We use the finest, high-quality ground beef for our burgers, only the best ingredients,” stated Peeters.
Not surprisingly, some of the top-selling wings are Buffalo, Jerk, Asian sesame, Lemon/Garlic/Pepper, Spicy BBQ, and Cajun dry rub are the top selling item followed by burgers. The menu also includes curried shrimp, Guinness stewed beef, sandwiches, salads, pastas and lasagnes. The kid’s menu has the ‘I Don’t Know (two chicken tenders with fries), I Don’t Care (grilled cheese with fries) and I’m Not Hungry (spaghetti with meatballs). With such an extensive menu and drink options, Thursday Food reckons you’ll find something to enjoy at Wingz and Tingz.
PS: They sell up to 600 lbs of wings per week... so yeah, a di good wingz dem!
— Text & Photos: Aceion Cunningham