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A platter filled with white sauce-covered wings sits in the center of a table with sandwiches, beer, and snacks arranged around the wings plate.
Blue Smoke’s wings smothered in Alabama white sauce.
Cheyenne Cohen/Blue Smoke

14 Superior Wings in NYC

From traditional tangy Buffalo to ultra-crispy Thai fried versions

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Blue Smoke’s wings smothered in Alabama white sauce.
| Cheyenne Cohen/Blue Smoke

A good plate of wings is sure to hit the spot. And while the deep-fried, hot sauce-doused version is still the top dog among the chicken-wing eating public, there is plenty to do with a wing beyond Buffalo. Here are some of the best around town representing numerous styles including Korean, Vietnamese, Thai, American barbecue, and of course some Buffalo-style for the purists.

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Chick Chick

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Estimable chains like Bonchon and Pelicana attract a lot of the Korean fried chicken attention in New York, but here on the Upper West Side, chef Jun Park and BoMee Chu make some serious wings in their own right. Park batters the meat in a thin layer of potato starch and fries the wings twice, once at a lower temperature, then again at a higher one for extra crunch. The flesh itself has more of a chicken-y punch than at the chains, thanks to vegetarian-fed birds, while black pepper soy sauce adds a bit of pleasant astringency.

Mahogany-hued chicken wings sit atop one another on a tray, with a cup of white radish cubes  on the side.
Chicken wings from Chick Chick.
Alex Staniloff/Eater NY

Blondies

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At neighborhood sports bar Blondies, it’s all about the wings, which are traditional Buffalo — packed with varying degrees of heat — and meant to be consumed while watching any number of games. Flavors also include honey mustard, barbecue, and honey barbecue.

International Wings Factory

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This no-frills wings specialist is a solid option for wings on the Upper East Side when the craving strikes. While standard wing flavors such as barbecue and teriyaki are available, International Wings Factory also has more offbeat options such as the Mexy Q, a Mexican barbecue flavor, and Soul Purifier, a house-made Buffalo-based sauce with spices and chiles. Aside from sauces, diners can also choose how crispy they want their wings.

Jasmine's Caribbean Cuisine

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Chef Basil Jones, late of Footprints Cafe, brings serious Jamaican fare to the Theater District, including a legit rasta-style pasta, tender brown stew chicken, and very good rendition of ackee and saltfish. One would be mistaken, however, to overlook the simple jerk wings. Jones lightly smokes then grills the marinated bird, which packs subtle aromas of hardwood and allspice. Expect a serious kick of heat on the finish, and a hint of sweetness from molasses.

A small pile of jerk wings sit on a patterned blue plate.
Jasmine’s jerk wings.
Ryan Sutton/Eater NY

Pelicana Chicken

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Korean chicken chain Pelicana offers up some of the city's juiciest Korean fried chicken, and the wings are no exception. They come in several varieties — original, spicy, grilled, and soy garlic — and all are recommended.

Myron Mixon's Pitmaster Barbeque

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The barbecue at reality TV star Myron Mixon’s new spot in Hoboken is uneven to say the least, but the wings sure are good. Six or 12 to an order, they come smoked and then brushed with hog sauce, the best of Mixon’s signature sauces. The wings are more generously sized than one usually finds at a wing purveyor, and come with a cup of ranch dressing or white, Alabama-style barbecue sauce. But really, who can tell the difference?

Six wings shiny with brownish barbecue sauce on a metal tray with a white plastic cup of dressing.
Hog sauce chicken wings at Myron Mixon’s Pitmaster Barbeque.
Robert Sietsema/Eater NY

Madame Vo

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Hit East Village Vietnamese restaurant Madame Vo is known for its pho, but the wings are an ideal starter. Crunchy and spicy from a caramelized garlic fish sauce, they’re a big flavor hit.

Dan and John's Wings

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This Smorgasburg favorite welcomed long lines within days of opening its first brick-and-mortar location in the East Village. Fans love the restaurant’s specialty: traditional Buffalo chicken wings available in five spice levels of Buffalo sauce, and two levels of barbecue. They’re beloved among wing purists.

Three types of wings in separate paper baskets with celery alongside.
Mild, insane, and sweet chili wings at Dan & John’s.
Robert Sietsema/Eater NY

Fish Cheeks

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After Pok Pok closed, the Fish Cheeks wings may have become the go-to for a Thai version. The zabb wings are fried and spiced with chile, lime, and mint, rendered crunchy, spicy, and citrusy all at once.

Several pieces of golden fried chicken wings with a green garnish sit in a white bowl.
Fish Cheeks’s fried zabb wings.
Carla Vianna/Eater NY

Bar Goto

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This contemporary Lower East Side izakaya is best known for its cocktails — Pegu Club vet Kenta Goto opened the place — but it also serves one of New York’s best bar food menus. The miso chicken wings are drenched in thick miso, and studded with black sesame seeds and scallions. The result is crispy, spicy, and dreamy. The wings are also on the menu at Bar Goto’s Brooklyn outpost, Bar Goto Niban.

A misshapen oval white bowl filled with chicken wings, with two decorated plates with chopsticks flanking the bowl.
Bar Goto’s miso chicken wings.
Bar Goto

Blue Smoke

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This Danny Meyer barbecue restaurant offers both its long-beloved chipotle-barbecue wings and smoked wings doused in Alabama white sauce. The restaurant stocks beers from local craft breweries including Sixpoint and Bronx Brewery to pair with the crispy wings.

A white rectangular plate with a handful of chipotle chicken wings arranged in the center.
Blue Smoke’s chipotle chicken wings.
Caviar Shoot/Blue Smoke

Hometown Bar-B-Que

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If you’re a fan of wings that start their life in the smoker, leading to a barbecued flavor that’s boosted with sweet sauces, Hometown takes the idea a step further. These wings are first smoked and then coated with a sauce redolent of scallions, scattered with sesame seeds, and served with cilantro ranch alongside. Yes, the seeds are extraneous, but these wings sure are good. Be forewarned these are whole wings, which means you get the wing tip as well — a bonus for gnawers.

Three whole, three section wings in a cardboard box with a green-flecked white dressing.
Vietnamese hot wings at Hometown Bar-B-Que.
Robert Sietsema/Eater NY

Bonnie's Grill

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Buffalo natives are behind this classic American version found at Bonnie’s Grill, a well-worn neighborhood joint along Fifth Avenue in Park Slope. The wings come in four spice levels — the hottest version is no joke — or coated in barbecue sauce. Cooling celery, carrots, and blue cheese dressing come on the side.

Island Cz Cafe

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One of the best bets for wings in this busy stretch of Brooklyn is Island Cz Cafe, a corner restaurant known in the neighborhood for its heaping Hennessy cocktails and oxtail dinners. Its plump chicken wings are worthwhile add-on to any order, with almost enough meat on the bone to make for a small meal. They come six to a container, coated in a sticky jerk (or pineapple barbecue) sauce you won’t want to leave behind.

An overhead photograph of an aluminum takeout tray of saucy jerk chicken wings.
An order of jerk chicken wings from Island Cz Cafe.
Luke Fortney/Eater NY

Chick Chick

Estimable chains like Bonchon and Pelicana attract a lot of the Korean fried chicken attention in New York, but here on the Upper West Side, chef Jun Park and BoMee Chu make some serious wings in their own right. Park batters the meat in a thin layer of potato starch and fries the wings twice, once at a lower temperature, then again at a higher one for extra crunch. The flesh itself has more of a chicken-y punch than at the chains, thanks to vegetarian-fed birds, while black pepper soy sauce adds a bit of pleasant astringency.

Mahogany-hued chicken wings sit atop one another on a tray, with a cup of white radish cubes  on the side.
Chicken wings from Chick Chick.
Alex Staniloff/Eater NY

Blondies

At neighborhood sports bar Blondies, it’s all about the wings, which are traditional Buffalo — packed with varying degrees of heat — and meant to be consumed while watching any number of games. Flavors also include honey mustard, barbecue, and honey barbecue.

International Wings Factory

This no-frills wings specialist is a solid option for wings on the Upper East Side when the craving strikes. While standard wing flavors such as barbecue and teriyaki are available, International Wings Factory also has more offbeat options such as the Mexy Q, a Mexican barbecue flavor, and Soul Purifier, a house-made Buffalo-based sauce with spices and chiles. Aside from sauces, diners can also choose how crispy they want their wings.

Jasmine's Caribbean Cuisine

Chef Basil Jones, late of Footprints Cafe, brings serious Jamaican fare to the Theater District, including a legit rasta-style pasta, tender brown stew chicken, and very good rendition of ackee and saltfish. One would be mistaken, however, to overlook the simple jerk wings. Jones lightly smokes then grills the marinated bird, which packs subtle aromas of hardwood and allspice. Expect a serious kick of heat on the finish, and a hint of sweetness from molasses.

A small pile of jerk wings sit on a patterned blue plate.
Jasmine’s jerk wings.
Ryan Sutton/Eater NY

Pelicana Chicken

Korean chicken chain Pelicana offers up some of the city's juiciest Korean fried chicken, and the wings are no exception. They come in several varieties — original, spicy, grilled, and soy garlic — and all are recommended.

Myron Mixon's Pitmaster Barbeque

The barbecue at reality TV star Myron Mixon’s new spot in Hoboken is uneven to say the least, but the wings sure are good. Six or 12 to an order, they come smoked and then brushed with hog sauce, the best of Mixon’s signature sauces. The wings are more generously sized than one usually finds at a wing purveyor, and come with a cup of ranch dressing or white, Alabama-style barbecue sauce. But really, who can tell the difference?

Six wings shiny with brownish barbecue sauce on a metal tray with a white plastic cup of dressing.
Hog sauce chicken wings at Myron Mixon’s Pitmaster Barbeque.
Robert Sietsema/Eater NY

Madame Vo

Hit East Village Vietnamese restaurant Madame Vo is known for its pho, but the wings are an ideal starter. Crunchy and spicy from a caramelized garlic fish sauce, they’re a big flavor hit.

Dan and John's Wings

This Smorgasburg favorite welcomed long lines within days of opening its first brick-and-mortar location in the East Village. Fans love the restaurant’s specialty: traditional Buffalo chicken wings available in five spice levels of Buffalo sauce, and two levels of barbecue. They’re beloved among wing purists.

Three types of wings in separate paper baskets with celery alongside.
Mild, insane, and sweet chili wings at Dan & John’s.
Robert Sietsema/Eater NY

Fish Cheeks

After Pok Pok closed, the Fish Cheeks wings may have become the go-to for a Thai version. The zabb wings are fried and spiced with chile, lime, and mint, rendered crunchy, spicy, and citrusy all at once.

Several pieces of golden fried chicken wings with a green garnish sit in a white bowl.
Fish Cheeks’s fried zabb wings.
Carla Vianna/Eater NY

Bar Goto

This contemporary Lower East Side izakaya is best known for its cocktails — Pegu Club vet Kenta Goto opened the place — but it also serves one of New York’s best bar food menus. The miso chicken wings are drenched in thick miso, and studded with black sesame seeds and scallions. The result is crispy, spicy, and dreamy. The wings are also on the menu at Bar Goto’s Brooklyn outpost, Bar Goto Niban.

A misshapen oval white bowl filled with chicken wings, with two decorated plates with chopsticks flanking the bowl.
Bar Goto’s miso chicken wings.
Bar Goto

Blue Smoke

This Danny Meyer barbecue restaurant offers both its long-beloved chipotle-barbecue wings and smoked wings doused in Alabama white sauce. The restaurant stocks beers from local craft breweries including Sixpoint and Bronx Brewery to pair with the crispy wings.

A white rectangular plate with a handful of chipotle chicken wings arranged in the center.
Blue Smoke’s chipotle chicken wings.
Caviar Shoot/Blue Smoke

Hometown Bar-B-Que

If you’re a fan of wings that start their life in the smoker, leading to a barbecued flavor that’s boosted with sweet sauces, Hometown takes the idea a step further. These wings are first smoked and then coated with a sauce redolent of scallions, scattered with sesame seeds, and served with cilantro ranch alongside. Yes, the seeds are extraneous, but these wings sure are good. Be forewarned these are whole wings, which means you get the wing tip as well — a bonus for gnawers.

Three whole, three section wings in a cardboard box with a green-flecked white dressing.
Vietnamese hot wings at Hometown Bar-B-Que.
Robert Sietsema/Eater NY

Bonnie's Grill

Buffalo natives are behind this classic American version found at Bonnie’s Grill, a well-worn neighborhood joint along Fifth Avenue in Park Slope. The wings come in four spice levels — the hottest version is no joke — or coated in barbecue sauce. Cooling celery, carrots, and blue cheese dressing come on the side.

Island Cz Cafe

One of the best bets for wings in this busy stretch of Brooklyn is Island Cz Cafe, a corner restaurant known in the neighborhood for its heaping Hennessy cocktails and oxtail dinners. Its plump chicken wings are worthwhile add-on to any order, with almost enough meat on the bone to make for a small meal. They come six to a container, coated in a sticky jerk (or pineapple barbecue) sauce you won’t want to leave behind.

An overhead photograph of an aluminum takeout tray of saucy jerk chicken wings.
An order of jerk chicken wings from Island Cz Cafe.
Luke Fortney/Eater NY

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