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First, an admission: This writer is from Buffalo, and there is no wing better than what's fried in my city. Buffalo established the wing rules, that it must be deep fried, that it must be tossed in butter and Frank’s RedHot (or a comparable cayenne sauce with enough vinegar to make your nostrils run for cover), and that it must be served with a side of celery sticks, carrots, and bleu cheese for dipping (that bleu cheese must be chunky.)

If you're unfamiliar with the history of the Buffalo chicken wing, familiarize yourself with Calvin Trillin's must-read 1980 New Yorker article, which investigates the murky origins of the dish. The point is, wings are available all over the country, and everyone does them differently.

While not every restaurant in the city boasts the traditional Buffalo variety, New York has produced some great wings. These are the essentials: the 10 best chicken wing spots in New York City.

Written by Lauren Nostro (@LAURENcynthia

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