Salt Lake City, UTChicken Wings

SOMI Vietnamese Bistro fries chicken wings with Thai basil, jalapeño, garlic and fresh lemon juice. The skin stays crisp beneath the aromatic toppings, while citrus keeps the garlic and chile from feeling heavy. Ordering extra garlic intensifies the dish, and a bowl of fragrant pho makes an easy companion when the weather turns cold.

Koyote gives its karaage wings an unusually long brine before coating them in gluten free potato starch and frying. The result is a craggy, light shell around seasoned meat that stays juicy. They work as more than a ramen side, bringing enough texture and savor to stand on their own at the compact Fairpark restaurant.

2 Row Brewing's expanded kitchen starts its wings raw, brines them in beer and finishes them with sauces made in house. That preparation gives the Midvale brewery more control over texture and seasoning than its earlier equipment allowed. A pint brewed on site and a side of cheese curds complete an unfussy, locally rooted wing stop.

The Angry Korean serves fried wings in four spicy Korean preparations, extending the restaurant's fusion approach beyond tacos and rice bowls. Sauces bring fermented chile, garlic and sweetness without erasing the fried crust. The South Jordan dining room gives the southern valley a brick and mortar stop for Korean American comfort food.

The Pearl gives fried wings a Vietnamese profile with fish sauce, balancing savory depth against sweetness and the crackle of the skin. They fit naturally beside chef Tommy Nguyen's street food influenced small plates and the bar's focused cocktails. The Central Ninth dining room makes the dish feel like part of a full evening rather than a standalone takeout order.