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Fried chicken wings show up in kitchens all over the world, and every region has bent them toward its own flavors. Below are the styles worth knowing - what defines each one, where it comes from, and what to expect when you order it.
Six wings that define the genre.
Born in Buffalo, New York in the 1960s. A simple emulsion of hot sauce and butter tossed over crisp, unbreaded wings. The gold standard everything else is measured against.
Double-fried for an almost glassy crunch, then coated in a sticky sweet-and-spicy gochujang glaze. The double fry is the secret - it drives out moisture so the skin shatters.
Fried, then brushed with a fiery paste of cayenne and hot frying oil, served on white bread with pickles. Built to hurt, in the best possible way.
An Atlanta favorite. A dry, zesty coating of cracked pepper and lemon zest - sometimes 'wet' with a butter toss. Bright, sharp, and endlessly craveable.
Sweet, savory, and sticky. Honey and toasted garlic make a glaze that appeals to almost everyone, which is why it is a staple on menus from Toronto to Tokyo.
Low-and-slow over wood before an optional flash-fry or high-heat finish for crisp skin. Deep, savory, and less about sauce than about the smoke itself.
Nearly every style falls into one of two camps. Wet wings are tossed in a sauce or glaze after frying - Buffalo, Korean, honey garlic. Dry wings wear a seasoning blend with no liquid coating - classic lemon pepper, Cajun, jerk-spiced. Dry wings stay crisp longer; wet wings deliver flavor in a bigger, messier hit. Neither is better. It depends entirely on whether you value crunch or sauce more in a given moment.