Ask a group of random Buffalonians where to find the best wings in the city, and they’ll probably utter the words “Bar-Bill.” We’re here to confirm their greatness. Just south of the city, tucked in the charming Americana village of East Aurora, these wings deliver the perfect trifecta: shatteringly crisp skin, succulent meat, and expertly brushed-on sauce. Yes, they actually use a paintbrush, ensuring every wing is evenly coated without getting soggy.

The best wings in New York State aren’t in Buffalo. They’re actually just a 40-minute ride from Manhattan at The Candlelight Inn, an unassuming dive bar in Scarsdale, New York. They serve legendary wings that are plump, meaty, and crisp. The standard sauce is the perfect combination of butter and Frank’s Red Hot, but the proper order is the hot teriyaki wings “extra wet, extra sloppy.” Candlelight is open until 2am, which makes it an all-time late-night establishment—just know it’s cash-only.

There’s no shortage of classic Cambodian restaurants in LA, but Shlap Muan is the only one that specializes in fried chicken wings. Expect unique flavors like orange habanero, jalapeño MSG, and spicy Cambodian Dirt, which tastes like lemon pepper spent a year kickboxing in Phnom Penh. First-timers must get an order of the house special Dirty Elvis wings, glazed in a sticky soy caramel with dried chiles.

Since 1978, Byrne’s Tavern has been the go-to place for bar food and a must for wing aficionados in Philly. The beloved tavern only serves one style of wings: classic buffalo. They’re meaty, tender, and the housemade sauce has a great kick without being dramatic. Rumor has it that they sell thousands on Super Bowl Sunday alone, but it’s crowded with locals every day of the year.

NYC’s neighbors to the north in Buffalo might not agree, but you can find amazing wings in the city. Just come to Blackbird’s, where you’ll find perfect wings, a jukebox, and Christmas lights year-round. The sauce-to-wing ratio is scientifically sound, and these babies retain that elusive, crispy, crunchy skin no matter how much tangy sauce they’re drenched in. Heat levels range from mild to “nuclear,” which, despite the dramatic name, is only a tad hotter than the rest.

Atlanta didn’t invent the chicken wing, but hometown coops like J.R. Crickets and American Deli had a hand in perfecting it. The Local, a beloved dive bar serving plump wings and pitchers of PBR with equal abandon, isn't as widely known as those other spots, but their drums and flats are the best in the city. The baked pieces are slightly charred and tossed in buffalo jerk or a Korean/mild mix, both of which give lemon pepper some worthy competition.

The oak-smoked wings at this Austin BBQ spot get flash-fried and tossed in one of their signature sauces—either garlic parmesan, alabama white, buffalo, or honey BBQ. Crispy and smoky, these are classic sports bar-style wings with a Texas twang, alongside ranch for dipping and the requisite celery sticks.

It’s fitting that some of the best wings in Houston come from a BBQ joint, and at Gatlin’s, chicken wings land on the trays about as often as the brisket or ribs. All the wings here taste like they’ve been smooched by the smoker out back, with crackly skin to show for it. We like to go with the classic wings tossed in the subtly sweet housemade BBQ sauce, or the ones coated in a sticky thai chili glaze.

Crisp’s sweet and tangy Seoul Sassy sauce is our pick for the one seed in the March Madness sauce tournament we plan on holding sometime soon. It’s a big reason we love these jumbo Korean wings so much, along with the fact that they’re always juicy, fried to a perfect crisp, and five of them cost $13. They are unequivocally the best in Chicago.

San Tung’s dry-fried chicken wings are San Francisco’s finest. They’re battered, deep-fried, and covered in a garlic, ginger, and red pepper sauce that’s the consistency of caramel. They don’t take reservations, so add your name to the small whiteboard outside and prepare for a sticky-messy good time that’s worth the hour or two wait. Right now, they’re closed until November 15th, but we’ll be there when they’re back lining up for these wings like everybody else.

Some people act like they’re better than you because they prefer dry-rub wings over saucy ones. If you can tolerate spending more than five minutes with these people, bring them to DCity Smokehouse. The smoked wings from this DC BBQ spot have a crispy skin seasoned with their blend that’s a little salty and a little sweet. But more importantly: the sauces come on the side. There’s a wildly good cilantro ranch, but we like their weird (and delicious) mix of Carolina BBQ and mumbo sauce the best.

Walking around downtown Portland, you’ll likely notice two things: lots of lobster paraphernalia and the incredible smell of fried chicken coming from Crispy Gai. They have lots of options: a mouth-numbing sichuan variety, a red curry version that feels like a riff on the classic buffalo sauce, and our favorite, the Hat Yai topped with a mountain of fried shallots on top. There are also five different sauces for dipping, and it’s worth getting the whole flight to try them all.

Vindicktive Wings is not a Seattle sports bar where you plan to come for the game and happen to order wings. It’s a sports bar where you plan to come for the wings and happen to catch the game. These wings have potato chip-like skin that unlocks a vault of juicy meat, and come in flavors like buffalo, saucy lemon pepper, mango habanero, and salt and vinegar—all of which are excellent. Just don’t ask for ranch—Vindicktive is a blue-cheese-only zone, but once you taste it, you’ll be converted.

The wings at this fun Vietnamese spot in Miami are messy, crunchy, and so crispy, it’s hard to tell if you’re holding a flat or a drum. They'd be delicious naked, but the sticky fish sauce caramel adds a delightful punch of flavor and acts as an adhesive for the little bits of fried garlic. You’ll need to take a sink bath after you eat these, but luckily, the bathroom doubles as a mini karaoke club.

There’s overachieving, and then there’s the level that The Pig And The Lady is operating at. They’re a top restaurant in Honolulu, make one of our favorite sandwiches in the country, and also happen to serve some very fine wings. We’re talking about the ones that are fried twice and come sprinkled with makrut leaves, pickled red onion, and money sauce. The peanutty cabbagey slaw underneath is sweet and vinegary and helps brighten it all up.