The Midwestern

St. Louis Magazine says to take the dry rub option here: whole wings are dry rubbed, smoked, then deep fried to what the guide calls an exquisitely crispy finish and dressed with more rub. Then try the Alabama white sauce, a horseradish and vinegar based dressing the guide says earns them a place in its wings hall of fame. At the sister restaurant Wheelhouse, brined wings come char grilled or breaded and fried with six seasonings.

Picks from St. Louis Magazine