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. 1st Street Pocha is open for onsite dining and takeout.

This wood-paneled, old school Linnton mainstay is worth heading 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. The Lighthouse is open for onsite dining, takeout, and delivery.

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 chili-oil-dunked “Korean hot chicken.” All are spectacular. Order them for takeout or onsite dining — indoors or out.

A favorite among downtown workers, this cheerful food cart fries lollipop-ed wings, which makes them easier to eat while on the go. Mama Chow’s garlicky honey soy wings should be eaten over the garlic noodles, so any jus or crackly fried bits can land on the already satisfyingly chewy noodles. Mama Chow’s is open for walk-up orders.

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 savory fish sauce-spiked glaze is 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.

Andy Fortgang and Gabriel Rucker’s gilded wine bar has become an instant classic since its opening. Rucker serves plump, dry-fried wings with a truffle-honey drizzle and a house truffled honey mustard, a blend of slight sweetness over funky, captivating savory flavors. When eaten alongside Canard’s garlic fries and soft-serve parfait — preferably with a glass of sparkling wine in hand — Canard’s wings feel right at home. Canard is open for dine-in with proof of vaccination.

As one of the best deals in Portland, these no-frills fried chicken wings are lightly-breaded 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.

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, fried shallot 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 is strong contender for the KFC (Korean Fried Chicken) title 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.

Portlanders know this alleyside food cart and hangout for its cheesesteaks, unfussy homages to the real deal. However, Moore Food & Co.’s wings may outshine the cart’s sandwiches. The light fry on the wings gives them a nice golden, crunchy base, which sops up a house Buffalo sauce or barbecue. They’ve been on special for months now, but it might be best to get them while they’re still available — who knows when they’ll disappear next. Moore Food & Co. is open for takeout and onsite dining in its funky outdoor seating area.

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. 

Based in the Carts on Foster pod, LoRell’s self-identifies as a “Chicago-style” wing cart, which, in this case, means crunchy-fried, colossal chicken wings arrive with a dusting of savory seasoning powder and squiggle of hot honey or “G sauce,” which lands somewhere between a smoky barbecue and a vinegar-based hot sauce. For a while, LoRell’s was a hidden gem, but now, the secret is out. It’s open for walk-up orders and delivery.

This bright red food cart developed a cult following in East Portland and Gresham thanks to its hardcore “Remix Wings.” These lightly golden, crispy-saucy, salty-sweet wings are also available boneless, for anyone afraid of gnawing on a little bone. Mando’s recently opened a brick-and-mortar spot in Morrison Market, so fans now have a closer-in option.