Drums. Flats. Fried. Grilled. Naked. Sauced.
There is a plethora of ways to enjoy chicken wings these days. About the only thing that's up for debate any more is exactly how many meaty specimens are required for any given snacking session. (Six? A dozen? Eleventy billion?)
Polishing off mounds of wings is considered de rigueur at any worthwhile tailgating event/football watching engagement. Friendly cooking contests can veer into blood sport as fierce competitors attempt to outdo one another with insanely spicy preparations (ghost pepper roulette, anyone?).
The original Buffalo-style wing, awash in Frank's RedHot and melted butter, remains a crowd-pleaser. But decades of imitation and innovation have elevated the flame-throwing bird to new heights, which in D.C. means variations like the Korean-fried wings from Bonchon and Kochix, cumin-glazed wings at Maketto, and crunchy lemon pepper wings at Oohs and Aahs. Newcomers like Chiko and BBQ Chicken are also worth a splurge.
So, grab a cold one. And ready some wet naps. Because things are about to get (deliciously) messy.
— Updated by Adele O'Donnell.