The sweet notes of cinnamon sugar cover the outside of the dish, mixed in with a light, buttery sauce to hold it all together.
With every bite, you get a taste of the decadent inside, combined with the slightly sugary exterior, melting in your mouth as you tear each piece off.
This golden-brown, tender meal hits the spot every time, breakfast, lunch, dinner or dessert.
Oh, but I’m not talking about cinnamon rolls.
I’m talking about cinnamon roll chicken wings.
Cinnamon roll is just one of the many sauces Jeffrey Flores and his family have conjured up, somehow making the unusual always taste great.
Cinnamon roll wings from Flaps and Racks.
Whether you’re covering the Korean-style ribs in a rich chocolate chiltepin sauce or grabbing a basket full of crispy, tangy green chile wings, you’ll want to sit down and buckle your seatbelts for the food at Flaps and Racks.
Flores’ journey started in Puerto Rico, where he was born and raised. When he graduated from high school, he wanted to pursue a career as a chef, but decided to switch things up since there wasn’t much money to be made in the restaurant industry. Eventually, he found himself moving to Tucson, and landed a job at Tucson International Airport.
Across the street from the airport was Los Betos, where Flores and his brother would stop frequently for a quick lunch. When Los Betos went up for sale, the brothers decided to throw their hat in the ring and take on the franchise with their mother. They were instantly bit by the restaurant bug.
Junior Roman, left, and Flaps and Racks manager Miguel Flores talk while the work goes on around them at Flaps and Racks restaurant.
Around 2020, the brothers also set their sights on the new building right across the street from Los Betos. Flores’ brother, Miguel, had always thought about starting a restaurant that specializes in chicken wings. The Flores’ family secured the space and got to work.
They knew they wanted to serve chicken wings, but they also wanted to pair those wings with something unique. Inspiration struck them in the form of an old family favorite — carne asada.
“We do a lot of carne asadas, and I make ribs for the family,” Jeffrey Flores said. “They all love it so I knew this item had a future at the restaurant.”
They had the flaps (chicken wings) and now they got the racks (ribs), combining the two to make a tasty menu that also pays homage to where it all started: the Tucson airport.
Flaps and Racks, at 3253 E. Valencia Road, officially opened in 2021. The lively restaurant is filled with laughter and the thumping beats of reggaeton songs that play overhead. In the open kitchen area, the chefs toss crispy chicken wings around in flavorful sauces.
Small planes hang from the ceiling, and actual seats from an airplane surround the booths. Flores says he often sees families fight over who gets to sit in the airplane seats.
Unlike other barbeque restaurants, Flores uses spare ribs instead of baby back ribs, saying that ensures tender and juicy ribs for customers.
Juicy is also a great word to describe their chicken wings. Flores said he steams the wings before deep-frying them; that way, he achieves the crispy, golden exterior while still having a succulent, savory interior.
On their own, the ribs and wings are delicious, but once they’re smothered in one of Flores’ specialty sauces, they are out of this world.
Barbecue chiltepin, chorizo, citrus chipotle, green chile, pizza and cinnamon roll are just a few of the sauces you can choose for your wings and ribs. Though some may seem unconventional, Flores always makes it work.
Take their cinnamon roll wings, for example. “It’s our version of chicken and waffles,” Flores said.
Another of the favorites is the green chile sauce, which Flores refers to as his 3 a.m. sauce.
One early morning, Flores found himself thinking about different recipes, trying to figure out how to create a green chile sauce for his wife.
Green chile wings from Flaps and Racks.
He bought all the ingredients, put it together and slathered it on a wing. While it tasted amazing, it looked unappetizing.
“It was green that you would not expect to see on a wing,” Flores said.
So he got back to work. He bought more green chile and threw it on the grill, but this time he told his wife not to peel it before tossing it in the blender.
That was it.
He was able to get that smoky, tangy flavor while getting it to look prettier, similar to a salsa verde.
I am thankful inspiration struck Flores at 3 a.m. The green chile sauce has a nice kick to it, and you get a smoky and zesty aftertaste with every bite. The skin on the wings keeps its crispy shell.
Whether you like your wings plain or prefer their “loaded” style (topped with crumbles of chorizo), Flores and his family know how to cook up a mean chicken wing.
There’s no turbulence at Flaps and Racks; your flavor journey will be smooth sailing.
