Our favorite chicken wings of the moment, just in time for the Super Bowl

If you’re snacking your way through the Super Bowl, there’s a good chance that wings are on the menu. Americans will eat an estimated 1.47 billion of those portable proteins as the Seattle Seahawks and New England Patriots face off, according to the National Chicken Council’s 2025 Wing Report.

Wings’ popularity traces back to the 1980s and the era’s health-conscious eating habits, which led to a strong demand for boneless-skinless chicken breasts. Wings became an inexpensive afterthought until a new wave of sports bars had a solution: Fry them, sauce them and serve them in large quantities at bargain prices. A beer- and crowd-friendly snack was born.

While we’re grateful to our sports-minded friends for starting the trend, it’s much bigger — and creative — today. Twin Cities-area eateries are putting their own spins on the classic Buffalo- or barbecue-sauced drummies and flats. Whole wings, stuffed wings, secret-recipe dry rubs, Korean ginger glaze, Szechuan peppercorn and porketta seasoning are all in the mix at places that range from dive bars to fine-dining restaurants.

The Taste Team has been on a wing mission, revisiting storied classics and sampling new and reader-recommended entries. Here are our favorites right now.

Ann Ahmed’s wings are simply iconic. At all three of her restaurants, the crispy basil wings arrive in a bowl, accompanied by crispy basil leaves and rings of jalapeño peppers that have also gotten a dunk in the fryer. Each bite of chicken is an equal blend of highly seasoned crust and juicy meat. The extra bits of veg add a bonus layer of flavor and heat, and the Lao seasoning blend on the exterior is a singular salty taste that lets us know these wings are the handiwork of a notable chef.

From $16; 4000 Lyndale Av. S., Mpls. khaluna.com; 1610 Harmon Place, Mpls., gainoimpls.com; 8815 7th Av. N., Golden Valley, lat14.com

Sending out an alert to spice fans: If you love a burn that’s equal parts flavor and tingly heat, these are the wings you’ve been waiting for. They’re buried in a bed of dried chiles, Sichuan peppercorns, slices of fresh garlic and strands of scallion greens, so digging for these drummies and flats is an interactive game of hunt and eat. The container is brimming with fresh ginger and those dried chiles, which infuse the wings. All that flavor clings to the exterior, giving the mouth a mammoth mix of spice: numbing, burning, tingly, peppery and more.

These wings are so good that in Soul Lao’s early days, fans would line up outside Sabrina Boualaphanh and Eric Phothisanh’s black food truck and sell them out in record time. Now that the couple have opened a takeout restaurant in St. Paul’s Sibley Plaza, access to the wings is a little easier — but they’re still worth queuing up for. Whole wings are double-fried for a crunchy exterior and then doused in a sauce that’s funky, bright and garlicky with a tacky-sweet finish. Heat can be ordered at varying levels, but we strongly urge starting at regular. A little burn can be a good thing.

$22; 2465 W. 7th St., St. Paul, soullao.com

Meaty and sizable, the wings come dressed in a garlic-Parmesan dry rub, Buffalo sauce or an Italian dry rub bursting with flavor from herbs and spices like basil, oregano, and rosemary. The Italian wings are a revelation: Deeply savory and herb-forward, they feel both inevitable and unexpectedly rare, capturing the essence of a great slice of pizza and translating it into pure bar-food pleasure. They’re served with your choice of house ranch or blue cheese dressing, and you should just get both.

$17; 5057 France Av. S., Mpls., mothershippizza.com

The crispy chicken wings at this Maple Grove restaurant live up to the name, especially if you choose to have them in dry rub form. The seasoning is a beautiful balance of black pepper and a little sugar that gets caught in all the craggy edges for tiny flavor bombs in each bite. That’s not to say you should overlook the sauces, with mango habanero, sweet Thai and Korean gochujang options. Maybe just get more than one order.

The chicken wings served at the Four Seasons lounge are a far cry from their sports-bar roots, but just as deserving of your attention. The generous helping of lightly battered, fried wings is laced with a red chermoula dry rub that’s a “good” spicy — strong enough to notice, but not enough to panic. They’re served with black lime-infused ranch and ribbons of carrots and celery that are befitting of the swank surroundings. Pair with the za’atar fries ($15) to complete the Mediterranean flavor bonanza.

$17; 245 Hennepin Av., Mpls., mararestaurantandbar.com

Judging by a basket of these beauties, there’s no doubt in our minds that chickens descended from dinosaurs. These wings eat like a meal. The famous spice blend comes from the late restaurant legend John Rimarcik, who told a tale of creating the nice-and-neat coating during a time where sloppy Buffalo sauce dominated the wing landscape. What the spices are exactly is a closely guarded secret. Cinnamon? Five-spice? Definitely sugar, onion and garlic powder. Whatever it is, our wing list wouldn’t be complete without them.

$18.95; 219 3rd Av. N., Mpls., montecarlomn.com

Legend has it that restaurateur Art Song sold some 30 million chicken wings in his lifetime, thanks to his secret “miracle seasoning” containing a blend of 13 herbs and spices. He helped open a string of restaurants in the Twin Cities from the 1940s through 1980s, including the erstwhile Shorty & Wags, where his namesake wings’ popularity took off. Today, you can still get the famous “Art Song’s wings” at one place locally: St. Paul’s Hickory Hut. That house of barbecue remains a shrine to Song, with intensely juicy-on-the-inside whole fried wings, with hint-of-sweet seasoned skin that crackles when you bite into it.

These might be the wing equivalent of a Tom Thumb mini-donut. The bites are deep-fried, forming a delightfully devourable crust that’s dusted in a sweet, warming spice mix that conjures State Fair memories. We couldn’t stop marveling at how much chicken flavor and tender meat come in such a tidy little package. Order more than one basket if you’re with friends — they disappear with alarming speed.

$12.20; 2920 E. 38th St., Mpls., cardinaltavern.com

At this former convenience store turned beautifully appointed restaurant, the menu is built on soul food comforts with a modern twist. A catfish fillet and slow-braised brisket can be a full meal or sandwich for lunch or dinner, but whatever you do, don’t miss out on the dry-rub wings. Coated in the chef’s secret, signature spice blend, they’re a worthy entry to the pantheon of great wings of the Twin Cities.

$17; 2618 Lowry Av. N., Mpls. tapinmn.com

A proper dry rub wing is a thing of beauty — and a ubiquitous dish in the barrooms of northern Minnesota’s Iron Range. That’s the inspiration for Tom Forti’s Grand Avenue restaurant. Like those small-town bars he grew up with, the restaurant is cozy, the lights are kept dim at night, and there’s usually a hockey game on. Best paired with a Hamm’s, these reasonably sized drummies and flats are coated with a Cajun-leaning spice blend that has a bit of those aromatic dried herbs synonymous with porketta seasoning. And, of course, there is a generous pour of ranch on the side.

Fans of Hickory Hut and the former Arnellia’s on University Avenue in St. Paul — or any lover of old-school wings at down-to-earth prices for that matter — should pin this north metro location option. Whole wings are lightly battered for a delicate golden crisp while rendering an excellent, juicy middle, then tossed in butter and seasoned with a salt-spice blend. (In addition to the classic, Buffalo wings are also available.) It’s worth noting that this order-at-the-counter spot in a strip mall has just a handful of tables and is mostly take-out.

Starting at $11 for six; 10603 University Av. NE., Blaine, wingjointwings.com

An unassuming door at this boba spot leads to another world: an upstairs cozy cocktail den with modern takes on Southeast Asian flavors. That includes fried wings that will leave you and your dining mates throwing Minnesota Nice etiquette out the window and fighting over the last piece. Not only are the coated wings spot on, but sauces such as Thai chili cilantro and coconut Panang curry (a must-try) are a delicious testament of how L2 is dreaming up unexpected, inventive flavors in both its food and cocktail programs. On Wednesdays, take advantage of the 25% off wings special.

$11 for six, $19.50 for 12; 2645 Hennepin Av., Mpls., 2nd floor, tiicup.com/l2-home

The dive bar Cedar Inn serves chicken wings so massive they’re often dubbed “pterodactyl wings.” Choose from dry rubs like Cajun, lemon pepper and Jamaican jerk, or go sauced with mango habanero, garlic Parmesan or a Buffalo that actually delivers heat. Whatever the treatment, the wings are hard to resist — juicy inside, with a thick, shatteringly crisp crust that somehow stays crunchy long after the sauce hits.

If the growing list of restaurants serving Korean fried chicken is any indication, the fanbase for the twice-fried, shatteringly crisp shell is only growing. And this Richfield spot is dishing up our favorite. The thick, golden coating keeps the skin crisp even after being tossed in proprietary sauces made in Korea specifically for the restaurant. Choose among options such as sweet chili garlic, soy scallion or our favorite, Yangnyeom glaze, which incorporates the classic Korean condiment gochujang in all its sweet and spicy glory.

$14 for eight; 6420 Nicollet Av. S., Richfield, k-chimac.com

There’s an ideal balance between sauce and crispy wing exterior, and Jasmine 26 deftly threads that needle. The sticky sauce is a flavorful mix of oyster sauce with an umami oomph balanced with a lightly zingy lemongrass. Each drummy and flat harbors juicy and undeniably chicken-y meat all served with skinny carrot ribbons, diced bell peppers and onions. It’s an appetizer that totally counts as a salad.

$17; 8 E. 26th St., Mpls., jasmine26hotpot.com

Champlin may have lost the beloved wings-and-more joint Maverick’s, but managers Ryan Peterson and Dan Nelson have kept the spirit of Mavericks’ many-flavored wings alive and well at Elm Creek Brewing. That’s where they’ve established King of the Wing, with a wildly inventive list of wing flavors, plus burgers, chicken sandwiches and an old favorite from Maverick’s, the sweet Carmelita bar. On the wings front, there’s always a flavor of the month, plus a range of heat levels on everything from Thai chili (a 1 out of 5) to a Carolina reaper garlic habanero (5 of 5). You can also sub fried cauliflower for chicken, making the possibilities almost endless.

For a restaurant all about les burgers, les wings do not disappoint. They’re available in both a chili-coriander dry rub and doused in a Buffalo sauce that’s made in true Le Burger fashion. Enter the Espelette Buffle Sauce, made with (wait for it) espelette peppers grown in France’s Basque region. The sauce is smoky with a fair amount of spice, but not as vinegar-forward as many Buffalo sauces, which we liked. Wings are sold in petite or grand baskets and come with le side of ranch de Provence and pickled celery. A side of the stellar fries is a must.

$14.50-$16; 4304 Upton Av. S., Mpls., leburger4304.com

This northeast Minneapolis neighborhood bar is revered for its wings, which are coated in a housemade blend of honey, hot sauce and barbecue sauce. For us indecisive ones, it’s the best of both wing worlds (BBQ and Buffalo). Petite and beautifully coated in that sauce, these are the kind of wings you just want to keep eating.

$14; 355 NE. Monroe St., Mpls., springstreettavern.com

There’s nothing fancy about a straight-up Buffalo-sauced wing — all the more important then, that they be done right. To us, that means juicy, chicken-y, and fully coated in sauce with that signature buttery-peppery burn. Everyone has a favorite; ours, currently, are from Bunny’s, a Twin Cities fixture since 1933. Its surviving St. Louis Park location is just as packed as ever. And the wings? Finger-licking saucy and super moist, even after they turn cold — if you can get them to last that long.

Everyone has their favorite wings, and yes, these are probably yours. We heard you loud and clear that no wings list is complete without these completely classic Buffalo-sauced ones, so we gave them another whirl. Who are we to deny you the deep satisfaction of seeing the exact thing you want on a list every now and then?

$16.95; 107 N. Washington Av., Mpls., runyonsmn.com

There’s a reason smoked wings are considered an art form. They take time and patience, and if you cook them at too high a temperature or take the wings out too late, they can become overly smoky and charred to the point of bitterness. That’s all the more reason to appreciate the wonderfully executed wings at this north metro smokehouse. That slight crisp — and wonderfully subtle smokiness — is just the way we want them coming out of the smoker.

$15 for eight; 12530 NE. Ulysses St., Blaine, theroadsidemn.com

Excelsior’s Caribbean escape since 2023 is known for jerk chicken, curries, flaky beef patties and standout wings. Each order of 10 chargrilled beauties comes with your choice of sauces that always include house jerk and mango habanero, plus a couple wildcards. Hot tip: Try them all. Tropical cocktails and open-mic nights bring the island energy.

This bright game center has an impressive menu of foods built for one-handed eating between pickleball matches, bags, ax throwing, gaming and karaoke. Even with all that going on, the wings are obviously getting some special attention. Smoking them renders the skin toasty and the interior juicy. Out of several flavors available, get the roasted garlic, a staff favorite. A pound of those wings comes sprinkled with crumbly Parmesan and is served with a side of even more sauce.

$15.99; 1721 W. County Road C, Roseville, smashpark.com

Why not take that wood-fired pizza oven and put it to all the uses? Red Rabbit’s wings lean into the fresh Italian flavor of the restaurant, with just a bit of gentle herb seasoning, a good dousing of fresh lemon juice and the smoky aroma of a campfire. The Parmesan dipping sauce served alongside adds a touch of fatty oomph to an otherwise light chicken bite.

$17.50; 201 Washington Av. N., Mpls.; 788 Grand Av., St. Paul; redrabbitmn.com

This perennially busy pub adjacent to the Orpheum is known for its convivial atmosphere, its “Scotch flavor” — and its deftly smoked, fall-off-the-bone tender wings. The sauces are all made in house, including a pungent Kentucky bourbon barbecue. But those meaty wings were so good, we’d eat them unadorned.

This sweet neighborhood spot doesn’t have a fryer, but that didn’t stop them from perfecting the humble chicken wing. “It took us many iterations to land on that recipe and figuring out how to cook them,” said co-owner Andrew Kitzenberg. The wings are brined in pickle juice, but to really capture that maximum dill flavor, they’re also dusted in dill pollen. Is it a wing or a pickle? And is the dip ranch or blue cheese? The answers? A little of both.

$16 for eight; 4307 Upton Av. S., Mpls., picniclindenhills.com

Frogtown wings will convince even the most skeptical of wing lovers that spicy peanut butter is a good thing. Named for the neighborhood not far from Blue Door’s original (and now shuttered) location, these wings lean into Thai flavors with soy sauce, garlic, chiles and chunky Jif peanut butter. The result is a meaty bite with a burn that warms the lips on first contact.

$15.50; 3448 42nd Av. S., Mpls.; 1514 Como Av. SE., Mpls.; thebdp.com

It’s the kind of genius that must have been dreamed up by someone in the throes of the munchies stuck with an impossible choice: Eat wings or Doritos? The result is Bricksworth’s Cool Ranch Dorito-dusted wings. They’re coated in that distinctive tangy, tart corn chip flavor, which makes these wings built to be enjoyed alongside a cold beverage. Good thinking for a brewpub.

It’s hard to choose from some 90 preparations at this Oakdale wings legend. The sauces are categorized by heat level with a hot section so hot it’s off-limits to children. But if Scorpion King (spicy red curry with goat cheese and basil) and Brimstone (”BBQ from the center of the Earth”) feel too aggressive, follow up with a wing from the sweet list. Our French toast wings were coated in maple syrup spiked with sweet cream and dusted with powdered sugar and cinnamon for a chicken-and-waffles vibe that made perfect sense. Suddenly, peanut butter, chocolate, coconut and strawberry cream didn’t seem so far-fetched for wings, either.

$10.99 for six; 7129 N. 10th St., Oakdale, eatatdspot.com

Brunson’s chef Torrance Beavers appreciates a wing with a little more meat on it. And that’s why Brunson’s famous chicken wings are actually chicken thighs. Despite this technicality, the dish works — especially with a dry-rub seasoning. It’s a blend this side of sweet from a Cajun seasoning mix: deeply flavorful, salty, with just a bit of brown sugar. Plus, all that dark meat remains moist and succulent, and it’s a hearty serving. These are likely the best non-wing wings around.

$14.50, 956 Payne Av., St. Paul, brunsonspub.com

Essentially a next-level egg roll, Hmong-style stuffed chicken wings — often called “angel wings” — are fully deboned, turning crackling-crisp chicken skin into the wrapper. They’re stuffed with a savory mixture of ground pork, glass noodles and vegetables, while the wing meat remains intact. You’ll find many versions throughout Hmong Village, but Moon’s Kitchen remains our go-to, thanks in no small part to the fiery, aromatic Hmong pepper sauce on the side.