Find out of your favorites made the list, or try a new recipe at home.
Selections originally appeared on Food & Wine | View thew full list here | By Alessandra Bulow and Kate Krader
1 of 6Ben Fink Photography
Big Bob Gibson Bar-B-Q; Alabama and North Carolina
Spicy Apricot Wings
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.
Big Bob Gibson Bar-B-Q
1715 6th Ave SE
Decatur, AL, 35601,
2 of 6Photo Courtesy of Emeril’s Homebase
NOLA Restaurant; New Orleans
Miss Hay’s Stuffed Chicken Wings
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.
Crispy Chicken Wings with General Tso’s Chili Sauce
Scott Drewno heads this Wolfgang Puck restaurant, which takes up three floors of the Newseum, just off the Mall. The downstairs lounge serves Asian snacks including these superb chicken wings with house-made chile sauce. Drewno marinates the wings for at least eight hours in ginger, scallions, crushed red chile flakes, and peanut oil. Next, the wings are lightly dredged in cornstarch, sautéed in peanut oil, and tossed in the fantastically sweet and sticky sauce made with whole chile pods and chile sambal.
Spicy Chicken Wings Candito
There’s a three-day prep process for these southern Italian-inspired chicken wings by chef Brandon McGlamery, formerly of Chez Panisse and the French Laundry. The wings are marinated overnight in a crust of fennel seeds, rosemary, and garlic. The next day they are covered in duck fat and baked at 200 degrees for two and a half hours until tender and falling off the bone. After cooling overnight in more duck fat, the wings are grilled and then tossed with basil, Calabrian chile, and fresh lemon.
124 N Park Ave
Winter Park, FL, 32789,
5 of 6Photo Courtesy of Wingstop
WingStop; Texas-Based Chain
“Troy Aikman is a veteran of three Super Bowls; whether that makes him a wings expert is another question, but he is the No. 1 fan of WingStop (as well as their national spokesman). WingStop now has 500 locations in 34 states as well as Mexico, which, according to their accounting, have sold a total of a billion wings. Among their 10 flavors are Atomic, Cajun, Hickory Smoked BBQ, and Teriyaki.” —Kate Krader
“This pub has been making terrific wings for years, fried golden in peanut oil and served with just about any sauce you’d want on your wings. In a nod to Maryland, there’s an Old Bay-dry-rubbed option that you can eat while you watch the game on one of their 12 flat screens. If you’re not embarrassed to order chicken tenders on Super Bowl Sunday, you have that option at Duffy’s.”