John Rimarcik, the 77-year-old owner of the Monte Carlo, describes the inspiration for his Beijing-style wings thusly: He wanted a wing that could be picked up and eaten without dripping onto his shoes. He succeeded. Of course, these wings are more than just a tidy lunch. The Beijing-style 18-spice combination packs a wallop of cinnamon, celery salt, cumin, red-pepper flakes, chili powder, garlic, and more. The wings are always fresh, seasoned a day in advance, fried to order, and then tossed again in this signature mix. The result is a dozen extra crispy, extra big wings with a flavor profile that balances sweet, spicy, and savory. Home cooks should know, Rimarcik isn't secretive about his dry-rub creation. He invites people to call the restaurant for the recipe. He says all it takes to make his style of wings is skill, execution, and love.