Uncle Remus has three locations in the city and another in the suburbs. Its wings are crispy and batter-fried, then smothered with a tangy and spicy sauce.

While seemingly everyone is going crazy for Southeast Asian-style wings, Great Sea has been serving tangy and sweet drumettes for decades. Despite the restaurant’s sale, new ownership has carried over the deliciousness and copied the techniques from Great Sea’s founders. Grabbing a bottle of sauce for the road is popular here. The restaurant relocated to a building across the street from the original space in April.

The smoker that once belonged to Bo Fowler’s Fat Willy’s Rib Shack in Logan Square has been put to good use. Joker’s Cajun Smokehouse offers a unique spin on barbecue by adding a little bit of heat to the smoked meat genre. The cooks demonstrate this in their dry-rubbed and smoked wings. Moist and highly addicting, these wings are one of the best new offerings in town. Wings are only available in Logan Square, not at the new Chicago’s French Market location.

Jerk seasoning can be a gimmick when not executed well. There are no gimmicks at Soule in West Town, where a compact menu produces tangy collards, fried or blackened catfish, and some of the best shrimp and grits in the city. The jerk wings are also flavorful with nice hints of clove and nutmeg that give way to a little heat.

While some publications may describe Filipino food as a trend, Bayan Ko — the Filipino and Cuban hybrid in Lincoln Square — proves there’s nothing fleeting about heritage. Lawrence Letrero and Raquel Quadreny have melded island cultures at this tiny spot near the Montrose Brown Line. Chef Letrero’s wings are sticky with a finger-licking worthy adobo glaze. The chicken is succulent and perfectly cooked. They’re also doing a special calamansi variant for the Super Bowl.

According to legend, Buffalo wings originated at the Anchor Bar, a restaurant in Buffalo, New York. Dr. Bird’s, a Jamaican restaurant off the Polish Triangle in Noble Square, opened its first location in Buffalo, but their wings aren’t the traditional type. These juicy morsels of meats are jerk rubbed and smoked with hickory. The taste is subtle and aromatic. The wings come full-sized, making them a two-handed affair.

The owner of Toon’s in Lakeview opened another bar at the intersection of Clybourn and Webster, next to deep-dish saviors Pequod’s. It would be a power move to order a pizza from Pequod’s and wings from Beck’s, as ownership brought over the same Buffalo wings to Lincoln Park. The sauce has just enough stickiness and the wings are fried to perfection. The bar has a patio, but the wings are also available for carryout.

HaiSous and the more casual Cà Phê Đá next door both serve these terrific crispy wings which come on a bed of rice. They’re kept whole and coated with a sticky glaze that packs some umami thanks to the fish sauce. Aromatic herbs augment the experience and there’s the fun of tearing the wings in half.

Crisp introduced Korean-style wings to a larger audience in Chicago, and there's great satisfaction in ripping into a massive “Seoul Sassy” wing that's neither too spicy nor sticky. These are full wings that aren’t separated. The same wings are served at the sibling hot dog stand in Ravenswood, Budacki’s.

Del Seoul isn't just about Korean tacos. Ownership doubled down when they added wings to their menu, which have a mild garlic-and-ginger glaze that makes them a winner. They’re served lollipop style.

Bonchon, a cult favorite Korean chicken wing chain, arrived in Chicago and brought long lines to Chinatown. The restaurant features wings with a soy glaze that aren't very messy. It's not the spiciest wing, but there's tons of flavor. There are also locations in Wicker Park and suburban Glenview.

Lemon pepper wings are among the more than 30 sauce options at this wing specialists. This Black woman-owned restaurant serves battered or naked wings. The Gold Butter options is among the more unique sauce choices. Prepare to wait on busy days.

This Chicago sports bar has been around since 1992 in Streeterville, meaning the Bears fans have had only one Super Bowl appearance to celebrate since the bar’s been open. But fans can’t blame the Buffalo wings. These moist pieces of meat have a decent amount of red pepper spicy, aren’t too messy, and are well balanced. While the Buffalo is the king, there are seven other sauces including sweet Thai chili and the Irish ghost (which is a Buffalo variant with ghost pepper powder).

Chef Erick Williams has a special offering for Black History Month through the month of February that also coincides with the Super Bowl. Williams always has aimed to offer an elevated level of hospitality at Virtue, where his philosophy is nourishing the mind and body. Translation: Williams is going to feed customers and educate them. For February, Virtue is offering a special Shoebox Lunch, a fried and breaded chicken wing meal that comes in a special box featuring artwork the spotlights famous Black Americans. Customers will find blurbs and illustrations about mathematician Katherine Johnson (Hidden Figures), and Negro League baseball star Satchel Page. These “Shoebox Lunches” were meals made and packed by family members, church goers, and others to accommodate traveling Black southerners who could not risk their lives by stopping at racist restaurants they did not serve them. The boxed lunches were meant to be enjoyed while on the bus. Additionally, Buffalo-style wings are available for the Super Bowl.

There are several locations of Surf’s Up including in Oak Park, Bronzeville, and South Shore. Seafood is the focal point — they even serve vegan “shrimp.” But throughout the years, they’ve made a name for themselves with their Hennessy chicken wings, which come in a sticky orange sauce made with the popular cognac. The sweetness is apparent, and the chicken is plump. Let the wings cool down before consuming. It has nothing to do with burning the roof of your mouth. Give the sauce a chance to cool down and caramelize. The wings taste better.