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Best Hot Wings in Denver, Boulder & Beyond

Close Up of Chicken Wing on White Plastic Fork

Just Wing It

Fried, smoked, wood-fired, sauced and dry-rubbed. There's nothing like a big basket of delicious hot wings paired with ranch or blue cheese and an ice-cold beverage to wash it all down.

But what culinary genius brought wings to the table first? 

According to the National Chicken Council, deep fried wings have been part of everyday cooking in America's South for generations. However, it was Teressa Bellissimo, co-owner of the Anchor Bar in Buffalo, New York who got saucy with her wings in 1964. Served as a late-night snack for her son and a few hungry friends, the impromptu dish was such a hit that it went on the menu the very next day. And the rest is history.

As for why you can find hot wings and other varieties at your favorite watering hole, that's a matter of economics. Back in the 1980s, boneless skinless chicken breast was all the rage with consumers. Without the demand, wing prices dropped. Restaurants and bars capitalized on the low prices and began serving them to patrons—and what goes better with salty, spicy hot wings than a cold beer, one of their biggest profit makers.

Now that you're good and hungry, here's where to find the best hot wings (and other chicken-licious options) in a neighborhood near you.

Best Hot Wings in the Denver Metro

Blazing Chicken Shack II, Park Hill

CD’s Wings, Westminster

Cluck Chicken, Platt Park

Fire on the Mountain, Highlands and Wash Park (Vegan/Vegetarian Options)

Genna Rae Wings and More, Five Points (Vegetarian Options)

King of Wings, Wheat Ridge 

Piper Inn, Hampden (Vegetarian Options)

Smok, RiNo (Vegetarian Options)

Smokin’ Yards Barbecue, Baker and Idaho Springs

Walter’s 303, Denver and Littleton (Vegetarian Options)

Wild Corgi Pub, Cap Hill (Vegetarian Options)

Willy’s Wings, Morrison

Wing Hut, Aurora

Woody’s Wings, Aurora and Englewood

Best Wings in Boulder and Beyond

Backcountry Pizza & Tap House, Boulder (Vegetarian Options)

Busey Brews, Nederland (Vegan/Vegetarian Options)

Dark Horse, Boulder (Vegetarian Options)

Gastronauts at Gravity Brewing, Louisville (Vegetarian Options)

Georgia Boys BBQ (The Shack), Longmont (Vegetarian Options)

The Hungry Toad, Boulder (Vegan/Vegetarian Options)

Outlaw Wings, Broomfield

Peckish, Boulder (Vegetarian Options)

The Post Chicken & Beer, Boulder (Vegan/Vegetarian Options)

The Roost, Longmont (Vegan/Vegetarian Options)

Southern Sun Pub & Brewery, Boulder (Vegan/Vegetarian Options)

Smokin' Daves BBQ & Brew, Longmont

West End Tavern, Boulder (Vegetarian Options)

Wing Shack, Longmont (Vegetarian Options)

Spicy Buffalo Optional

If spicy wings are not your thing, or you want to offer different flavors when hosting a crowd, here are a couple of great recipes for you to try out.

Garlic-Parmesan Wings | Recipe from Delish.com


  • 2 lb. bone-in chicken wings
  • 1/4 c. vegetable oil
  • Kosher salt & Freshly ground black pepper
  • 1 stick melted butter
  • 4 cloves garlic, minced
  • 2 tbsp. freshly chopped parsley
  • 3/4 c. freshly grated Parmesan, plus more for serving
  • 1 tsp. red pepper flakes
  • Caesar dressing, for dipping


Step 1. Preheat oven to 400° and line a large rimmed baking sheet with a metal rack. Toss wings with oil and season with salt and pepper.

Step 2. Transfer wings to a prepared metal rack and bake until golden and crispy, about 50 minutes.

Step 3. Make sauce. In a large bowl, stir together melted butter, garlic, parsley, Parmesan, and red pepper flakes. Add wings and toss until completely coated.

Step 4. Sprinkle with Parmesan and serve with Caesar dressing.


Chicken Wings with Angry Sauce | Recipe from Food & Wine


  • 6 pounds chicken wings (about 24), tips discarded and wings split
  • 1/4 cup canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 1/3 cup gochujang (Korean chile paste)
  • 2 tablespoons gochugaru (Korean chile powder)
  • 2 tablespoons sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon water
  • 2 teaspoons unseasoned rice vinegar
  • 2 teaspoons soy sauce
  • 2 teaspoons minced peeled fresh ginger
  • 1 teaspoon minced garlic
  • Sesame seeds, for garnish
  • Scallions, thinly sliced, for garnish


Step 1. Preheat the oven to 450°F. Line two large-rimmed baking sheets with foil and coat with nonstick cooking spray. In a large bowl, toss the wings with the canola oil and season with salt and pepper. Transfer the wings, skin side up, to the prepared baking sheets and roast them for about 45 minutes, until they are cooked through and crisp.

Step 2. Meanwhile, in another large bowl, whisk all of the remaining ingredients except the garnishes with a pinch of freshly ground pepper.

Step 3. Add the crispy wings to the chile sauce, toss to coat, and garnish with sesame seeds and scallions. Serve hot.

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