At celeb chef Howie "Bulldog" Kleinberg's North Miami barbecue joint, the smokehouse wings are so big they look as though they were ripped from the body of a superchicken bred in a black-market agrarian chem lab. But don't worry — these wings aren't the product of bio-engineering, synthetic hormones, or any other brand of black magic. Only the hand of God and the tongs of Mr. Bulldog have touched these deliciously huge bird parts. As for the actual cooking, these all-natural monster wings are given the culinary equivalent of a four-star spa treatment. They're deep-rubbed with Bulldog's secret house spice mix, slowly smoked for an hour and 15 minutes until fully cooked, cooled, deep-fried, and bathed in a luxuriously piquant beurre blanc sauce. This simple yet complex ritual yields a wing that's extra-crispy on the outside, hot and juicy on the inside, and overall spicy, sweet, and creamy. Now, get a $10 plate, grab a fistful, and wonder whether billion-dollar scientists and their microwave beams could do better than God and Mr. Bulldog. Definitely not.