Chongqing Chicken Wings at Mission Chinese Food
Mission Chinese Food's version of Chonqing Chicken with Chilies uses meaty wings that are deep fried, frozen overnight, then deep fried again for an extra-crisp crust. They're tossed with a potent sweet-hot powder flavored with cumin and fennel, and arrive at your table under a massive pile of fragrant toasted chilies. What are those little brown nubs scattered around? Extra-crisp tripe, of course.
Gyoza Wings at Debasaki
'Gyoza' wings are offered in a variety of ways. They're de-boned, then stuffed with either hot peppers, shrimp, corn, or a vegetable medley. These flavors can be ordered individually, but it's much more thrilling to roll the dice and order a combination. Spicy, delicious, and no bones!
Hirata Wings at Ippudo
Pit-Smoked Wings at Hill Country
Too bad these barbecue wings are only available on Wednesdays after 5. The homemade rub that dresses them before they spend an afternoon in the smoke pit gives the tender, juicy chicken extra depth of flavor. These are serious barbecue wings.
Wings at Kyochon
Wings at Ducks Eatery
Chicken Wings here are rubbed with spices that give them a smoky, earthy flavor. The lime wedges on the side are not for show; they give an essential brightness that would otherwise be missing. The wings come with their tips on, and are just soft enough for nibbling.
Tebasaki Wings at Kasadela Izakaya
We'll call these tribute wings: Kasadela remains closed after hurricane Sandy, but we're hopeful that they'll be able to re-open. And when they do, we'll be first in line for these peppery wings.
The word Azuki Yamashita uses to describe the combination of black pepper, garlic, and soy sauce that coats her Japanese-style wings is "harmony." They're a labor of love; fried once, then again to order, and tossed in the addictive sauce, with plenty of black pepper on top.
Nagoya Teba at Hinomaru Ramen
These plump wings are fried to a deep crisp and tossed with a slightly sweet glaze. Though the chicken meat is on the mild side, the skin is anything but. It's burnished dark and salted well, and that glaze carries a serious black pepper kick. Sesame seeds on top add an additional note of restrained sweetness.
Wango Tango Wings at Dinosaur Barbecue
Dinosaur Barbecue doesn't rush. After the wings are treated with a homemade spice rub, they're smoked for about two hours and grilled to order. They're also huge as far as wings go; they're really pieces of barbecue chicken. And when dressed with sweet and spicy Wango Tango sauce, they make for one of the city's more impressive non-Buffalo wings.
Ike's Wings at Pok Pok NY
Ike's Vietnamese Fish Sauce Wings are marinated in fish sauce and palm sugar, deep-fried, then tossed in more fish sauce and studded with a ton of fried garlic. The spicy version could afford to carry more spice, but the sweet, sticky, meaty wings are of the addictive sort and one of the city's best for fans of fish sauce.