Best buffalo wings in Singapore



The search for this smoky, spicy American classic ends here. Buffalo wings have to be one of the best comfort foods in the world. The original recipe was born in Buffalo, New York and is now popular worldwide. There are many different restaurants in Singapore that have their own take on the classic dish. What makes them so amazing is that they are crispy outside and juicy inside. Best paired with a cold beer, you can look forward to devouring this super delicious dish on a weekend night out. Here's our take on the best buffalo wings in Singapore.

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After 10 years, Buckaroo has shifted from Sembawang to the far reaches of Upper Bukit Timah. Its Texas-style buffalo wings are worth the trek. Brazilian chicken wings are marinated for 12 hours, dredged in flour seasoned with chicken powder, then twice-fried. The 10 different spice levels feature varying proportions of habanero peppers, cayenne pepper and chilli extract for the ultimate spice trifecta. 921 Upper Bukit Timah Road. Tel: 6481 4986

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Located in a discreet corner at the end of one of Holland Village’s many lanes, The Pit Bar & Restaurant is easy to miss if you’re not looking hard enough. The bite-sized buffalo wings come in four varying flavours. The popular ‘Psychotic’ wings are deep-fried and have just the right amount of tanginess and spice. The Thai-Chilli based wings are a close second—sweet on the entry, with a rush of fiery accents towards the end. 21 Lorong Liput. Tel: 6468 3468


At this American steakhouse, rice flour is added to plain flour to impart a light, crunchy coat on each battered wing. To mitigate the slow burn from the chilli peppers, ketchup, sugar and white vinegar are added to balance out the hot sauce. Plus, the accompanying dip is made with a mild blue cheese so it offers palates a cool creamy respite without being too pungent. 7 Portsdown Road. Tel: 6473 3244

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The buffalo chicken wings at this microbrewery restaurant are coated in a heady mix of hot sauce filled with lip-smacking, astringent notes of vinegar; a taste profile that is a perfect foil for one of the many easy-drinking pale ales and fruity beers sold here. Drenched in the choice of the mildest sauce, the wings are more sweet-sourish than fiery hot, which makes them very appealing to those who’d want to snack on these scrumptious morsels without burning their palates. #01-05/06 Riverside Point, 30 Merchant Road. Tel: 6438 7438

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It takes more than just a few steps to attain buffalo wing perfection. The intensely flavoured wings at Spathe Public House are marinated for a few days in Cajun spice mix, fresh garlic, paprika and ground fresh chilli padi in a vacuum bath before they are deep-fried till crispy. To add more zip and zest, they are then tossed in a homemade sauce that contains Thai siriracha sauce and lime juice. The results are finger-lickin’ goodness with a side of sambal aïoli dipping sauce for a local twist. 8 Mohamed Sultan Road. #01-01. Tel: 6735 1035


Timbre’s buffalo wings may be smaller than others we have tried, but what they lack in size, they make up for in flavour. The wings are battered and deep-fried before the sticky and aromatic sauce of tom yum paste and chilli powder is slathered over and soaked up by the crust. A generous sprinkle of toasted peanuts rounds off the mouth-watering dish. The resulting taste is a crisp, nutty and spicy exterior that gives way to a piping hot flesh. #01-04, 1 Old Parliament Lane. Tel: 6336 3386

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Tucked away in the lush greenery of Bishan Park, The Cornerstone Café serves up a plate of buffalo wings, in portions of six or 12, that are coated in a blend of flour, deep-fried, and then tossed in the café’s homemade sauce. The full-sized wings are hugely underrated and we were surprised at how tantalising they were. The size made it difficult to eat, but the tenderness of the chicken meat combined with slightly sour and spicy notes at the end of each bite left us hankering for more. 1380 Ang Mo Kio Ave 1. Tel: 6554 7230


After tweaking its recipe over seven years, Bobby’s Bistro’s buffalo wings are now even more moreish. There are no varying heat levels, just meaty mid-joints and drumlets coated in plain flour and flash-fried in vegetable oil. Just before they’re served, the wings are tossed straight-up in a made-from-scratch hot sauce, which is just the right blend of warming spice and tart vinegar. #B1-03 Chijmes, 30 Victoria Street. Tel: 6337 5477. Book a table at Bobby’s Bistro with Chope





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