Beaverton’s Korean destination Du Kuh Bee closed without fanfare in the height of the pandemic, a devastating loss to the city. It’s a relief, then, that 1st Street Pocha, the Korean restaurant that took its place, is as good as it is — especially its fried chicken. The rice flour dredge gives these thick wings a satisfying crispness, one that stands up to its sticky-spicy glaze. The restaurant’s soy garlic wings are a better fit for those afraid of spice.

This wood-paneled, old school Linnton mainstay is worth the drive out Route 30 for its Louisiana dry-fried wings, doused in well-rounded spice and served with a satisfying side of blue cheese for dipping. The meat itself is juicy and well-seasoned — plus, they’re a bargain during happy hour.

During the heyday of Han Oak, the gargantuan chicken wings, tossed in a salty-sweet “essence of instant ramen” dust, often stole the show; devotees dreamed of taking buckets of those wings home. When sibling restaurant Toki opened, that fantasy became a reality, with a bonus: Not only does Toki pack up takeout versions of the dry-dusted wings, it also sells three other versions, ranging from gochujang-tamarind to chile-oil-dunked “Korean hot chicken.” All are spectacular.

North Williams’ Lúa serves a robust selection of Vietnamese food, from house-made woven rice noodles to street food snacks. Fried wings tossed in a balanced-yet-flavorful tamarind glaze are a surefire pick from the latter category. It brings the light, crisp crust of Korean fried chicken and hints at the glory of Pok Pok’s famous Vietnamese wings. They’re served with banh mi-style shredded pickled daikon and carrots for tartness and crunch.

This bright yellow cart, newly relocated to Northeast Martin Luther King Boulevard, has become a go-to for chicken wings, specifically the Atlanta-style lemon-pepper, a rarity in Portland. For the uninitiated, ATL-style wings are from the more-is-more school, a hybrid of hot Buffalo wings and zesty lemon-pepper glaze, served “extra wet” with fries and ranch or blue cheese for dipping. This popular style is just one of the nine wing varieties on offer, so feel free to branch out with peach sriracha or Buffalo bacon ranch; plus, the cart can serve eight of the nine wings as vegan, soy-protein-based wings. Order them directly from the cart for takeout.

As one of the best deals in Portland, these no-frills fried chicken wings are lightly-breaded, super juicy, and served with jojos. Locals have been ordering these well-seasoned wings at this Alberta convenience store for years, with good reason: It’s a delicious bargain, served fresh and hot in a bag to go.

In terms of certified flavor-bomb status, Palomar’s mojo-braised wings end up at the top of the leaderboard in Portland. Citrusy and garlicky, the chicken wings start with a braise in the bar’s knockout mojo before they land in the fryer. They’re finished with a toss in even more mojo, this time mounted with butter for extra lusciousness. They’re unlike any other wings in town.

At either location of Earl Ninsom’s casual counter-service restaurant Hat Yai, Southern Thai fried chicken is a glorious mix of dripping-juicy meat and a crunchy, cumin-and-coriander-scented crust. Combination sets come with standard Malay-style curry, flaky roti, drumsticks, and thighs, but wings can be added for $3 each. Two wings on their own, plus sticky rice are also available; customers can order them to-go or gnaw away at one of the blue-and-white-checkered tables.

A food cart in Pod 28, just off of East Burnside, FOMO was ahead of the curve delivering knockout KFC (Korean Fried Chicken) in Portland. The wings here are served bone-in or boneless, and come with a few options: One, a sticky-sweet Korean garlic sauce, another a spicy Korean sauce. Those who cannot choose, however, don’t have to, as diners can order them half-and-half. Even on their own the spicy wings aren’t overly hot, but a lovely level of heat to balance the gently sweet notes.

Similar to Happy Valley’s Bonchon, Chimcking is a Korean franchise with Portland outposts in Beaverton and Hollywood. This is classic Korean fried chicken, dredged in tapioca starch and twice-fried for that perfect golden crackle. Wings come in garlic-soy or spicy. Order a combo of both and don’t forget the pickled daikon cubes on the side, paired with an ice cold Hite. 

While the signature dish is Alabama-style barbecue chicken, the Glisan and Beaverton locations of this restaurant from the folks behind Laurelhurst Market offer wings that are marinated, smoked, fried, and then tossed in dry spice. The crackly skin holds up under its various sauces, including the Alabama white. This family-friendly spot has open seating and multiple TV screens to watch the game.

This bright red food cart developed a cult following in East Portland and Gresham thanks to its hardcore “Remix Wings.” Mando’s is generous-but-not-excessive with the dredge, which just allows for a nice level of crispy crunch. These lightly golden, salty-sweet wings are also available boneless, for anyone afraid of gnawing on a little bone.