This Sunday, football fans (and those just in it for the snacks and commercials), will eat 1.33 billion—yes, billion—chicken wings. Though takeout from your local haunt will do just fine in a pinch, game day deserves the best.
From foie gras- and brioche-stuffed wings to gochujang-laced gems, these are worthy of a spot on your spread.
Emily Pizza (New York)
Pizza is the main event at this Brooklyn favorite, but the wings shouldn't be overlooked. They're saucy and well spiced; made with gochujang, butter and garlic; and come with a minty ranch dipping sauce to cool things down.
Mu Ramen (New York)
Deboned; stuffed with foie gras, brioche and quince paste; and then deep-fried, Joshua Smookler's wings are some of the richest out there. Not surprisingly, just two of them go for $16.
Anchor Bar (Buffalo)
Pok Pok (Portland)
One of the dishes that put Andy Ricker on the map, these wings get an umami boost from marinating in fish sauce and a lick of heat from naam phrik khao soi, or roasted chile paste.
Jake Melnick's Corner Tap (Chicago)
This Chicago spot has long produced some of the most beloved wings around. The meat stays juicy and the skin crisp. A bonus: There are 11 varieties to choose from, including the classic Buffalo and the waiver-required XXX.
High Dive (Chicago)
Six superb Buffalo wings come with a shot of Jim Beam and a Miller High Life for $8. If the Champagne of beers isn't your thing, there's a more-than-solid selection of brews to peruse. Do you really need more convincing?
Central BBQ (Memphis)
The smoked hot wings are marinated overnight, slow-smoked and fried. For those who prefer 'em dry, they can be tossed in a hot rub or jerk seasoning, and for those who are saucy, wet wings abound. Be warned: The team take their spice levels seriously.
Kyochon Chicken (Los Angeles)
The crispy, Korean-style fried wings at the L.A. outpost of this chain come in soy garlic-, honey- and gochujang-drenched varieties. It's best to round up a group and try them all.
The wings at Coltivare offer a taste of Italy, with garlic, lemon and basil added to their coating. Roast jalapeños are thrown in for heat . . . and good measure.
San Tung (San Francisco)
Though this Sunset Chinese restaurant serves both wet and dry wings, we recommend sticking with the dry. Fried and infused with garlic, ginger and roast peppers, they will have you addicted.
East Side King Thai Kun (Austin)
Sour-and-sweet tamarind, bracingly hot Thai chile, cilantro, green onion and celery play off of one another in the finger-licking wings at the Rock Rose outpost of this Thai spot.
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