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The Best Chicken Wings In The U.S.

Posted: 02/05/2013 5:34 pm

From a cult Korean wings spot featuring exquisitely crispy fried chicken to elegant confit deboned wings from genius chef José Andrés, Food & Wine names America's best chicken wings.

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  • Talde; Brooklyn

    <strong>Kung Pao Chicken Wings </strong> Former Top Chef chef-testant Dale Talde tosses deep-fried chicken wings in a sweet and spicy kung pao-inspired sauce, tops them with chopped peanuts, cilantro and scallions, and serves them with buttermilk ranch sauce. The chef also serves a variation on classic Buffalo wings at Pork Slope, his new dive bar and comfort food joint. The wings are coated in rice flour, then deep-fried, sprinkled with cayenne pepper and tossed in a hot sauce made with smoked garlic, Sriracha, Frank’s RedHot, honey and butter. <a href="http://www.foodandwine.com/slideshows/americas-best-bars">Plus: America’s Best Bars</a>

  • Pok Pok; Portland, Oregon, and New York City

    <strong>Ike’s Vietnamese Fish Sauce Wings</strong> Chef Andy Ricker came up with the recipe for his amazing Thai chainlet’s crispy-tangy signature dish after trying fish sauce wings at a roadside stand in Saigon. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until the first Pok Pok opened. Ricker marinates the wings in fish sauce and palm sugar, then deep-fries them and tosses them in caramelized Phu Quoc fish sauce and garlic. <a href="http://www.foodandwine.com/slideshows/best-southern-food-in-the-us">Plus: Best Southern Food in the U.S.</a>

  • Big Bob Gibson Bar-B-Q; Alabama and North Carolina

    <strong>Spicy Apricot Wings </strong> Chef and partner Chris Lilly is a legend on the pro barbecue circuit, with multiple championship wins at the prestigious Memphis in May competition. He marinates his fantastic chicken wings in a spicy apricot sauce for about four hours before tossing them on the grill. <a href="http://www.foodandwine.com/slideshows/best-bbq-cities">Plus: America’s Best BBQ Cities</a>

  • Belly Shack; Chicago

    <strong>Red Curry Chicken Wings </strong> Every Sunday during football season, chef Bill Kim serves these supercrispy jumbo chicken wings that are first coated in rice flour, then deep-fried and tossed in a spicy barbecue sauce made with red curry paste, garlic, ginger and lemongrass. The wings are served with homemade jalapeño-cheddar cornbread and warm potato salad with bacon and scallions. <a href="http://www.foodandwine.com/slideshows/best-mac-and-cheese-in-the-us">Plus: Best Mac and Cheese in the U.S.</a>

  • BonChon; Various Locations Nationwide

    <strong>Korean Fried Chicken Wings </strong> “This cult Korean wings spot features exquisitely crispy fried chicken that comes with a choice of glazes: soy garlic sauce, or spicy hot. This is one of the few places where both choices are equally delicious, so go for half and half. The chain is now worldwide: Besides the US, there are BonChons in the Philippines, Thailand, Indonesia and Singapore.” —Kate Krader <a href="http://www.foodandwine.com/slideshows/best-grilled-cheese-in-the-us">Plus: Best Grilled Cheese in the U.S.</a>

  • 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 and 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 and bamboo shoots. Get the dry ones.” —Kate Krader <a href="http://www.foodandwine.com/slideshows/america-best-beer-bars">Plus: America’s Best Beer Bars</a>

  • NOLA Restaurant; New Orleans

    <strong>Miss Hay’s Stuffed Chicken Wings</strong> Superstar chef Emeril Lagasse so dearly loved the wings a Vietnamese cook once made for him at NOLA that he put them on the restaurant’s menu in 2000 and hasn’t taken them off. The wings are stuffed with a mixture of ground pork, chopped shrimp, mushrooms, onions, celery, cilantro and fish sauce. After they’re baked, they’re dredged in flour and fried in peanut oil in a wok, then served with a garlicky homemade hoisin dipping sauce and jalapeños. <a href="http://www.foodandwine.com/slideshows/best-chicken-wings-in-the-us#!slide=8">Click Here for More of the Best Chicken Wings in the U.S.</a>

 

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