I agree with Outkast on most everything, but the lyric “Ain’t no thang but a chicken wing” rubs me all kinds of wrong. It implies that a chicken wing is a pittance, an afterthought, a meager bite. Anyone who’s chowed down on a delicious version of the grub knows that it takes thought—it takes thang—to properly execute a wing. It must be well-seasoned with an eye towards texture, and chefs have to pair it with a well-suited dipping sauce and, potentially, a palate cleanser like celery. A few years back, we covered the nine best wings and other pub food in the area. We stand by that list, but it no longer suffices for this region’s wing-heads, who crave even more options for handheld nirvana. And sorry, vegetarians, this is a *chicken* wing list, not a tempeh or tofu wing list, so you’re not gonna find anything suitable for yourself on here. Might I recommend this list instead? For the rest of you flesh eaters, buckle up and don’t forget to bring some napkins. Those fingers of yours are about to get saucy.

Chao Ku salt and pepper wings. (Photo by Rachel Sadon)

CHAO KU: This might be odd to say on a wing list, but I don’t really like traditional barbecue sauce. That’s part of the reason why I gravitate so strongly toward Chao Ku‘s salt and pepper chicken wings. The breading keeps things simple—providing an excellent crisp while ceding ground to the star of the dish: the succulent chicken meat. I never before had the experience during a wing session where my concern wasn’t that I had sauce on my cheeks but instead chicken juice itself. And if you like the meat, you’re in luck. These wings are enormous. —Rachel Kurzius

Chao Ku is located at 1414 9th Street NW.

YELLOW HOUSE: Every native Washingtonian can swear by at least one carryout when ranking the best wings in the city. My spot is the Yellow House, a Ward 7 institution on the corner of Minnesota Avenue and Benning Road NE. Every afternoon, scores of high schoolers—myself included—would flood into the shop, salivating for wings and potato wedges. The crispy, tender chicken was always seasoned with love and care, and the sizable wedges came lightly salted and peppered. But the best part? The mambo sauce (also the best in the city) was self-serve, so we’d spend plenty of time making sure every inch of chicken and fries was drenched in the signature condiment. Fast-forward a few years after college, I visit a renovated Yellow House to find that the owners eliminated the DIY model, which has probably cut down wait times and expenses. But the food is as good as ever. Pro tip: don’t come during morning or afternoon rush hours, but also don’t come too late. The carryout closes in the early afternoon because it opens at 7 a.m. for breakfast. —Christina Sturdivant

Yellow House is located at 4011 Minnesota Ave NE.

Carmine’s Spicy Scarpariello wings. (Photo by Ja’anai Delaney)

CARMINE’S: Usually, sharing a fresh pile of wings is extremely difficult for me. But Carmine’s family-sized portions and prices make it a little bit easier. Consider the Spicy Scarpariello wings the sexy cousin of the traditional buffalo wing platter. A rich, tangy, and distinctly Italian sauce coats this lightly fried pile of goodness. Topped with crispy bits of rosemary and sage, they’re served with slices of delicate fennel instead of celery and a Gorgonzola sauce rather than blue cheese. As a devoted fan of the “flat” wing, I felt that the drummie to wing ratio was a bit off but damn, my mouth is watering just thinking about these bad boys. This place is perfect if your crew is looking for a few pre-show Peroni’s and a quick bite. So if you find yourself downtown with a hankering for the good stuff—skip Hooters, walk right past Clyde’s and head to Carmine’s. You will not regret it. —Ja’anai Delaney

Carmine’s is located at 425 7th Street NW.

MAKETTO: I’d eat dinner here every day if I could, but then I’d have to explain to my son Monty that money for his Christmas gifts was spent on countless plates of Taiwanese fried chicken. Fortunately, if you’re looking for a lower price point, chef Erik Bruner Yang’s small plates are sensational. The semi-clandestine snack menu—available upstairs alongside Vigilante’s cafe offerings—features wings that, at first taste, made me think of an elevated version of the Yellow House’ wings and mambo sauce (see above). Most impressive, though, is the gracious portion of wings on top of white rice that are offered for just $7. Scratch everywhere else Michelin, this is the absolute best deal in town. —Christina Sturdivant

Maketto is located at 1351 H St NE.

KoChix wings. (Photo via Facebook)

KOCHIX: The Korean-style wings at Bloomingdale’s KoChix are like a drug. No, really, you can’t eat just one. You always have to have one more until your belly is busting out of your pants, and you realize you’ve broken a sweat from eating wings. But it’s justified: KoChix’s Korean-style wings are double-fried for the perfect amount of crispiness and available with either soy garlic, honey spicy, or hot honey spicy sauces—each amazing in their own right. But be warned: KoChix is seriously dangerous. Start eating there once and you’ll find yourself there every day of the week. — Matt Cohen, adapted from a previous list

KoChix is located at 400 Florida Avenue NW.

NANDO’S PERI-PERI: It’s hard to say why these South African wings—and all the other incarnations of Nando’s chicken—are so irresistible. Even the company itself can’t pinpoint the reason, instead dropping clues on its website that contribute to the intrigue. Tl; dr: it’s the marinade and spices. Enough with the theorizing. Let’s eat. Choose a peri-peri sauce with varying heat and herbs. Then decide whether you’re eating for one, sharing a 24-wing platter, or snacking on a kids’ portion of three wings. How authentic is Nando’s compared to the peri-peri served in South Africa? A local South African foodie friend was emphatic that Nando’s is the real deal. —Andrea Adleman

Nando’s has multiple locations in the area.

Roofer’s Union wings. (Photo by Rachel Kurzius)

ROOFER’S UNION: As most wing aficionados well know, plates come with two varieties of the meat: flats, which have two bones, and drumsticks, which have one. Everyone always says that the drumstick is more popular, but interestingly, they also then claim that they’re the exception who prefers flats. I’m going to go out on a limb and proclaim that the flats are much, much better. Easier to eat with a more even sauce distribution. Roofer’s Union, bless them, offers a take on wings that only comes with flats, so there’s no pussyfooting around who gets which when sharing with friends. The wings have a honey Sriracha glaze that has a little kick, but not an overwhelming amount of spice, and they’ve got that requisite crunch, too. —Rachel Kurzius

Roofer’s Union is located at 2446 18th St NW.

BONCHON: These Korean wings take two baths in the fryer, which gives them their crisp personality. They drip dry briefly after the first bath, a process that firms the skin as it moistens the meat. The result is a doubly pleasurable product unburdened by breading. Choice of sauce is important. Soy garlic is soft spoken; spicy is not. Mild is better than wild to experience the wings’ famous crunchy-fatty-soft-sweet fusion. Especially if this is a first visit, go with soy garlic. If you like it hot or think you do, split your order and have half spicy. If it’s too hot, management recommends beer. Seriously, beer was the first suggestion to cool the mouth. Pickled daikon radishes also function as fire extinguishers. The most wallet-friendly time to visit is weekday lunch, when an eight-wing combo goes for $9.95. —Andrea Adleman

Bonchon is located at 1015 Half St. SE, plus several locations in Maryland and Virginia.

Takoda’s PB&J wings. (Photo by Rachel Kurzius)

TAKODA: This roof bar at the juncture of where Florida Avenue becomes U Street offers some chicken wings coated with options you’ve heard of, like parmesan garlic and Old Bay dry-rub. And then, prompting a double-take, Takoda also serves up its signature wings with PB&J BBQ sauce. It sounds like the sort of peacocking dish that exists to drum up attention, rather than a serious order. But some way, some how, the peanut butter harkens back to a Thai peanut sauce, while the grape jelly adds a touch of sweetness. Topped with scallions and chopped-up peanuts, the wings get neither palate cleanser nor sauce, which is fine because they don’t need ’em. Takoda also has something called cauliflower wings, for the masochistic vegetarians who are still reading this post. —Rachel Kurzius

Takoda is located at 715 Florida Ave. NW.

TD BURGER: Don’t let the restaurant’s name fool you. Chef Timothy Dean serves up more than tasty beef at this family-friendly spot in NoMa. The menu features traditional southern style, Moroccan BBQ rub, and sweet chili cilantro chicken wings. I’ve ordered the latter multiple times because the combination of sweet spices and fresh herbs is too hard to pass up. While the wings come swimming in sauce, the fried coating somehow remains effortlessly crisp. It’s either a miracle, or it speaks to Dean’s culinary expertise. —Christina Sturdivant

TD Burger is located at 250 K St NE.

HONORABLE MENTIONS: While Astro Doughnuts & Fried Chicken and The Source only offer wings during some days of the week, they’re well worth checking out when they’re on the menu. For Astro, that happens Saturday through Monday, while The Source slings them Tuesday through Saturday.