A handy reference for where to find the best wings hot and mild, bone-in and boneless, wet and dry in OKC, and while the list isn’t exhaustive, it’s enough to keep you busy — and full — for a while.

If you ever want to see the reptilian brain – that oldest part of the human mammalian brain – at work, mention barbecue, burgers, pizza, or wings, and just watch the race to tribalism. Every year I post lists of the “best” things in OKC in multiple categories (they’re under the Lists tab), and barbecue and burgers always generate the most “you’re an idiot” style replies, followed by pizza. I typically don’t do a wings list because they’re so widely available it’s an exhaustive process to narrow it down to five, and it would just add fuel to the idiot fire. 

However, after eating several phenomenal versions lately, and after polling people I trust, it’s time for a top ten, sort of. It’s actually an even thirteen. They’re in no particular order, and all of them are worth your time, so I’m not going to rank them. That whole process strikes me as weird the more I think about it. How does one even begin to determine the “best” of any food category? There is a very high probability that something you love isn’t on the list. That may be because I haven’t made it to your favorite spot yet, I didn’t have a good experience, or I just disagree. You’re free – obviously – to tell me I have made an egregious error, but maybe look for the places we agree on first, and try the ones you haven’t second, and then tell me I’m an idiot. Enjoy.

Edie’s Grill: Sub-Saharan Cuisine. There are a few surprises on the list, as in you’d never expect to find great wings at these places, and Edie’s in The Collective leads the list. It’s always been a standout in the Midtown food hall, but now that I know, I’ll have to order the wings with all the other things I love from what may be the best African joint in the city. They’re plump, peppery, and consistently excellent, and the sauce he serves with them has solid heat.

Clark Crew BBQ. I love dry wings. No apologies. When the wings are great, the sauce is a bonus not a necessity, and the smoked-then-fried wings at this barbecue destination get overlooked all the time, because it’s a barbecue joint. 

Fair-Weather Friend. Yes, a brewery has good wings, really good wings. The change in ownership led to a brief period of inconsistency, but they’ve dialed it in, and the nuoc mami wings are again some of my favorite in the city, but you can also choose garlic-parmesan, buffalo, or hot honey. They’re cooked in a wood-fired pizza oven, and you have five dipping sauces to choose among. 

Pizzeria Gusto. This is another one that people overlook. I talk to regulars all the time who have never bothered to order the wings at this Uptown 23rd favorite, and that’s a mistake. They come with a house-made hot sauce and Gorgonzola dressing that you’re going to want to save to dip your pizza crusts in. 

Wing Star. You’re going to have to go to a part of OKC you may never have been, but it’s worth it. This S. Sunnylane wing spot has a handy chart so you can choose your heat preference, and the Jamaican jerk goes fast so get there early if you want it. I don’t know why people like lemon-pepper wings, but they do, and I’m told Wing Star has some of the best, and you can get a very spicy version of it. 

Stranger Wings. Call them chicken nuggets if you wish; I simply don’t care because I unapologetically love boneless wings. This spot in The Collective features the boneless and bone-in for you chicken wing fundamentalists. The owner got his start making wings for Whiskey Chicks in Bricktown, and he’s got it down to a delicious science. The Kentucky Rooster is his signature wing, and you will be making a terrible mistake if you don’t get them to go with whatever else you order.

Wing Supreme. People are finally realizing how great this Lincoln Blvd. spot is, so much so that you might have a bit of wait if you go during peak hours. They have 18 flavors to choose among, which means plenty of opportunities to make multiple trips. The “small wings, big flavor” tag line is serious, but get enough small wings and you have a large meal. 

DC Wings and Cakes. Head over to the Adventure District for this spot on MLK. They too have boneless and bone-in, as well as more than 20 flavors to choose among, including some that are genuinely hot, including a damn good ghost pepper, but my favorite is the brown sugar. No, I’ve never had the cakes, so I should probably fix that. 

Chick N Beer. Again, it’s the boneless thing, but I love the sauces at this Uptown 23rd spot too, and you can get fried pickles. Just sayin’. The barbecue honey red curry is unique in my experience, and I always get it along with one other option, either Szechuan garlic parmesan or hot gochujang.

Ma Der Lao Kitchen. Chef, owner, and multi-year James Beard Award nominee and finalist Jeff Chanchaleune is great at fried chicken. Great. He loves it, and it shows, so when his wings are on the menu, you need to go. He fries them and then tosses them in jaew bong – his traditional Lao pepper sauce – for serious heat. When they’re available, I think they’re the best wings in the city, so I guess I’m ranking at least one of the entries. When his new spot Bar Sen opens this winter (also in the Plaza District), he’ll have a new jaew bong wing option on the menu full time, this one with hot honey, dill and garlic. It’s spectacular. 

Szechuan Story. They do so many great things at this Asian District gem – including making the best Chinese food in OKC – so it’s easy to forget how remarkably good their wings are, and yes, you get all the Szechuan tingle from the fried wings. Yes, it’s hard to decide what not to order when you order the wings, because you won’t have room for everything, but try.

Pub W. Yes, Pub W. It’s hard for some folks to admit how good Hal Smith concepts are when they’re really good, and Pub W is very good at fish ‘n’ chips, meatloaf, and wings. If you don’t get the chipotle barbecue with fried onions, we’re activating the prayer chain on your behalf. 

Eddie’s Bar & Grill. Edmond Eddie built his name on wings, hot wings, as in very hot, but they’re all extraordinarily well done, and he has options for heat heads, timid eaters, and fans of boneless wings. If you want to tempt fate, you can do 7 Pepper or Scorpion, but for everyone else, stick to medium or mild.