ike it or not, football season is upon us like
a fullback in tight pants. For many, football
means parties and parties mean food. If
you need a fresh catering option for your
next tailgate (or couch-gate), consider the
meanest-named new restaurant in Eugene: Toxic
Wings and Fries on River Road.
“Peppers are classified as toxic,” says owner and
founder Brandon Ingram. “We’re the only animal
that eats them.” Ingram’s son thought of the name
and Ingram says when he heard it, the business logo
immediately came to mind. “I saw that skull, I saw
that ‘X.’”
“X is the most masculine, marketable letter in the
English language,” Ingram says, admitting he knew
a restaurant named Toxic would be controversial.
“That’s what got us so busy before we even opened,”
he says with a smile.
Toxic’s menu is simple: wings, fries and burgers.
Ingram says his wings are hand-rubbed. “We have
our own rub,” Ingram explains, “and then I smoke
them in mesquite and hickory. I do that for about an
hour.”
Ingram says his process renders off excess fat and
cooks the wings about 80 percent, finishing them off
in the fryer. “We fry them in rice-bran oil,” Ingram
adds, continuing, “It’s got no taste at all, so you
actually taste the product.” Ingram says rice-bran
oil fights cholesterol and has antioxidants, making
Toxic’s “fast-like food” menu as healthy as possible.
Ingram also prepares boneless chicken wings.
“They’re really popular,” Ingram says. He takes fresh
chicken breast, hand-cuts it and, instead of using
batter, adds flour to his rub. “No gristle, no fat, just
nice white meat,” he says.
To go with the wings, Toxic offers a broad menu
of unique, rich and flavorful sauces: tangy Carolina,
apricot chipotle and the delicious chili maple lime —
delicious because, well, chili, maple and lime — on a
chicken wing.
Toxic’s 16 sauces range in heat from mild (teriyaki)
to “toxic sauce.” There are even a few off-menu sauce
options for the extra-adventurous eater called “A
Ghost” and “Toxic Lava.”
“We serve the sauces on the side,” instead of
tossed with the wings, “because we want you to taste
the rub.” Ingram says his wings start with a good
foundation and the sauce is an accent.
But Toxic is more than a wings joint. Ingram says
he actually sells more burgers than chicken wings —
which seems appropriate, given Toxic’s ’50s diner
with a rock ‘n’ roll attitude décor.
Ingram says his buns are baked daily at Reality
Kitchen and his beef is sourced from a Junction City
farm. And despite the meat-heavy menu, Ingram
stresses that Toxic is the only place in Eugene to get
the vegetarian “hemp burger” and that he also offers
salads.
Ingram also takes pride in the fact his fries and
wings are each cooked in their own fryer, meaning
Toxic’s fries are truly vegan and the bone-in wings
are gluten free. Ingram’s business has been brisk and
is only increasing. He takes special orders for large
parties, but asks for at least 24-hour notice. A Toxic
Wings and Fries website is coming soon.
L
Gone Toxic
Toxic Wings and Fries offers
healthier fast food options
BY WILLIAM KENNEDY
THE INTEXICATOR
PHOTOS BY TODD COOPER
Toxic Wings and Fries is open 11:30 am to 8 pm Monday through
Saturday at 943 River Rd.
Groovy worldwide
farmhouse soul food!
4 chow! SUMMER 2014
30 E Broadway
Tuesday-Thursday 5-9:30pm
Friday-Saturday 5-10:30pm
Happy Hours **newly extended** 5-7pm
541-683-5896