By Kate Krader, Restaurant Editor, Food & Wine
Follow Kate on Twitter: @kkrader
Here are five key places for chicken wings in the U.S.
Anchor Bar, Buffalo, NY. The place that claims to have invented Buffalo wings, back in 1964. For anyone outside the Buffalo area, be aware of their 'Wings That Fly' package. Anchor will ship their wings anywhere in the US, in quantities from 50 to 250 wings; shipping is free. If you're more of a Do-It-Yourself-Up-To-A-Certain-Point person, you can order Anchor bar sauces online, and make the wings yourself.
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Wing Stop, Texas-based chain. Troy Aikman is a veteran of 3 Super Bowls; whether that makes him a wings expert is another question, but he is the number one fan of Wing Stop (as well as their national spokesman). Wing Stop now has 500 locations in 34 states as well as Mexico - all by themselves, they've sold a billion wings. Among their 10 wings flavors are Atomic, Cajun, Hickory Smoked BBQ and Teriyaki.
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Bon Chon, New York City.
The cult Korean wings spot (which also boasts a karaoke lounge) features exquisitely crispy fried chicken either sauced with a sweet-pungent soy garlic sauce, or spicy hot. This is one of the few places where both choices are equally awesome, so go for half & half. The chain is now worldwide; besides the U.S., there are Bon Chons in the Philippines, Thailand, Dubai and Singapore.
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San Tung, San Francisco.
Real wings aficionados will know what I'm talking about when I say, dry-fried chicken wings. San Tung is a noisy and crowded Chinese restaurant where you invariably have to wait for a table. It offers dry and wet chicken wings. The dry are battered & deep fried with garlic, ginger and roasted red peppers; wet are battered, fried and sautéed in a spicy sauce of roasted red peppers, mushrooms, carrots & bamboo shoots. Get the dry ones.
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The Kettle Black, Brooklyn.
This Brooklyn bar is a veritable United Nations of buffalo wing flavors. Their 14 options include Grampy Del's (Canadian Maple Syrup & Honey), Grampa Nunzio's (Buttery Garlic & Parmesan) and Luau (Chunks of Pineapple in Plum BBQ Sauce) although why you're fooling around with anything other than the Buffalo City (their version of the original recipe) I don't know.
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