All Wingstop flavors, ranked

Wingstop is the Waffle House of wings. I’ve seen more fights and generally questionable activity in and around a Wingstop than almost anywhere. But do you know what they do exceptionally well? Wings. As a matter of fact, let’s run down the top Wingstop flavors, from worst to best.

A quick word about the Wingstop fries

We cannot proceed without throwing down a little ice for the Wingstop fries. These well-seasoned potato sticks of glory are best fresh out of the oven, but they can warmed back up in the air fryer. I’m convinced they have dr*gs sprinkled on them because there’s just no way.

Eh, I’ll eat them, but…

• Mango Habanero: It’s hot and then still hot, and then there’s some mango. The problem is that there’s no nuance to the intensity.
• Hickory Smoked BBQ: This one suffers from a similar problem: too much hickory and then too salty and sweet. It’s happening all at the same time. It’s overpowering.
• Original Hot: How much ennui can be put onto a chicken wing?
• Mild: Interestingly enough, the little crunch you get provides a nice texture. It works, but it probably needs a sauce.

“He’s heating up!”

• Hawaiian: The sweetness probably forces you to get the 10-piece, with this being of the lesser amount in your greasy styrofoam container. But the “Hawaiian” comes through.
• Cajun: This wingy offers a tangy and spicy vinegar base, if you’re into that. It stays with you for a minute.
• Atomic: The name suggests white-hot heat, but in fact, it offers a pleasant herby taste.
• Hot Honey Rub: Offers a decent crunch texture with a sweet and spicy dry rub
• Garlic Parmesan: This one can be determined by who makes it. If the wrong person is doing the wing-tossing, the salt will overpower the garlic and parm.
• Carolina Gold BBQ: A tribute to South Carolina’s mustard-based BBQ, the sweet mixes with the right amount of tanginess. But it’s one you need to be in the mood for.

The best of the best at Wingstop

• Lemon Pepper: These aren’t going to be nearly as good as the ones you’d find in several locations in Atlanta, but more than does the job. The sunny citrus and black pepper blend together for a trusted standby of a wing.
• Louisiana Rub: Dry-rubbed perfection. The heat subtlely blooms into a cacophony of spices.
• Spicy Korean Q: Smoky, complex Korean flavor with the proper combination of heat and spice. This wing is the best thing Wingstop has ever put out.

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Kahron Spearman

Kahron Spearman is an Austin-based writer and a contributing writer for The Mary Sue. Kahron brings experience from The Austin Chronicle, Texas Highways Magazine, and Texas Observer. Be sure to follow him on his existential substack (kahron.substack.com) or X (@kahronspearman) for more.