Previously on “Doug Tries Every Wing Flavor at Minneapolis’ The Butcher Block Restaurant”: house and spicy mustard.

Marching right along today, I tried the sweet barbecue and spicy barbecue, which together only count as one of the 29 flavors, but don’t be fooled, they’re two different sauces.

And forget yesterday’s wimpy wing size, today’s wings were once again about as big as Sammy Sosa’s head.

Both the sweet and the spicy wings had a rich honey flavor. The sweet barbecue actually tasted like a sweeter version of the house wings and had a stickier sauce to match.

The spicy barbecue trades heat for some of the sweet and adds a smokey flavor and fresh pepper.

I have to recommend the spicy barbecue over the sweet if only because the latter doesn’t bring much new to the bar. Both barbecue flavors were finished up on a grill to get some grill marks (and a slight burned flavor).

One more note about my mission: it’s no surprise I’m not the only person trying all 29 flavors; yesterday bartender Ben pointed behind me to the owner of Hell’s Kitchen, who is well on his way to finishing all the flavors.

I stopped by The Butcher Block again today on my way home to try their house and spicy mustard chicken wings. The wings were a little scrawnier than the Incredible Hulk wings (which looked like they had graduated from the Barry Bonds school of doping), but I suppose you would want to save the largest pieces of meat for an appetizer named after a mutant green monster.

Today’s wings were still plenty juicy though, not the dry fare that many of us settle for. And a few more facts about The Butcher Block’s wings from bartender Ben:

• all 29 sauces are made in house,
• there are some off-menu flavors if you want the chef to get creative,
• chef and master butcher Filippo Caffari cuts up enough chickens to serve up 300 wings a day,
• Chef Caffari apparently hates chicken wings, but they help pay the bills.

By the way, a plate of 12 wings at The Butcher Block will cost you $10, but you can split the order between two flavors.

First up were the house wings, which were my favorite of the two, with a rich, sweet honey flavor. That’s pretty much it for these, not too much complexity.

Next were the spicy mustard, which I thought I’d prefer to the house wings because I generally prefer spicy wings over sweet. Turns out a common theme in The Butcher Block’s wings (at least the three flavors I’ve tried so far) is sweetness. The spicy mustard were no different with a little bit of heat (hardly what I would call spicy) making way to sugar.

The sauce was plenty sticky (stickier than the house sauce) which made the sweetness less of a surprise, and the whole mustard seeds in the sauce were a nice touch.

The wings went with a Redhook Long Hammer IPA from Washington.

After the wings, bartender Ben suggested the cannoli, which is apparently one of Chef Caffari’s great works. I certainly don’t have a lot of cannoli experience, but I’m sure this one was awesome. And the maple and orange tones of the Osborne Tawny Port went perfectly with it.

Yesterday I proclaimed on Twitter that I was making it my personal mission to try all 29 flavors of chicken wings at The Butcher Block. Today I’m here to say this is going to be delicious mission.

The Butcher Block opened about a month ago, and on paper it’s perfect. Consider this:

• authentic Italian cuisine (no unlimited salad and bread sticks here),
• 29 flavors of chicken wings,
• wide selection of $5 glasses of wine,
• within walking distance of my apartment (in the old Fugaise space),
• open till 4 a.m. on weekends.

My first stop at The Butcher Block today was quick but it didn’t disappoint. (If you want a fuller review, The Heavy Table has you covered.) I was hoping I could knock at least two flavors off the list of 29, but instead I opted for none of the above. The wing special was The Incredible Hulk, a spicy and sweet blend of curry and salsa verde, and I’m not one to turn down a special, even after our waitress warned that the wings would be extremely green.

And yes, they were green. They were also delicious. The immediate heat of the salsa verde might be more than some would like (wusses), but it gave way quickly to the sweet curry.

The chicken itself also deserves mention: it was plumper and juicer than you’d normally expect from a chicken wing. (Update: As Brother Hamlin points out in the comment below, it’s a sad world we live in where people settle for less than plump, juicy chicken.)

So what to quaff with some radioactive-green chicken wings? The Butcher Block has a beer list that I didn’t notice till I was leaving, but that’s OK because the wine — my god the wine. If more places had such an admirable list of $5 wines, I’m convinced there would be fewer wars.

I wish I could claim some sort of sommelier-inspired decision in choosing the Night Harvest Sauvignon Blanc, but the truth is I ordered wine before I knew what I was eating, and I just like the citrusy crispness of Sauvignon Blanc. For what it’s worth, I thought it cut through the spice of The Incredible Hulk nicely.

So what’s next? I think I’ll be back tomorrow to actually start hacking away at those 29 flavors. Unless they stick another special in front of me.

Patented 10-point scale:

• Messiness: 4
• Face heat*: 5
• Tastiness**: 8

Here’s The Butcher Block’s full menu.

* This is exactly what it sounds like: how hot your face feels after a few minutes of scarfing wings and not washing the sauce off your face.

** This is an extremely scientific measurement that you could never possibly understand.