Their methods are so proprietary, in fact, that many local cooks refused to spill all the details on their spices and steps. But we were able to score some tricks of the trade that can easily be applied to cooking wings at home.
One thing that's clear: Going the extra mile with marinades, rubs, and par-cooking techniques will yield a big payoff in taste and texture.
You also might want to consider adding some Far East flair. Asian ingredients and techniques have crept into many wing recipes around town, giving the traditional Buffalo style a run for its wingdom.
"Pop's Wings" - named for manager Rick Cao's father - are a popular menu item at the Bella Vista eatery Le Viet, even though wings are not really a Vietnamese classic, says Cao, a huge football fan himself.
"Asians like the two-bone-part, not the drumette," Cao says, adding that Asian food stores such as the H Mart in Upper Darby and Elkins Park sell packets of only the two-bone portion.
Pop's Wings soak in a brine of fish sauce, garlic, habanero, and honey for 24 hours before being fried and tossed in a secret hoisin-based sauce that is sweet, but with depth.
Federal Donuts, the South Philly doughnut shop known for its Korean fried chicken, is helmed by an Israeli by way of Pittsburgh. Chef Michael Solomonov batters and double-fries his Taiwanese-style wings, before they meet a chili-garlic glaze. "The batter makes it super, super crispy," the chef says. "It's also light, and steams the inside while it cooks." (His batter is a mixture of flour, sweet potato starch, and water; he seasons the wings with salt and Chinese five-spice first.)
