chicken

Indy’s most innovative chicken wings deliver tons of flavor in just a few tiny bites. Bone up on the delicious details.

The southern-concept Fatbird is located next door to the lavish Morris Performing Arts Center.

Sixteen choices of beef, chicken, lamb, and pork speak for themselves, minimally seasoned and cooked to melt-in-the-mouth succulence.

The confit appendages (basically, fried twice) are tiny by today’s standards, just a couple of messy nibbles each, piled on the plate like a chicken wing orgy with loose hunks of creamy blue cheese tucked in between the pieces and a smear of Frank’s Red Sauce decorating the plate.

So you’ve munched on corn at the Indiana State Fair and had your mouth set afire by a certain shrimp-cocktail sauce. But what are the modern-day rites of passage? We have answers.

The Local’s Craig Baker deconstructs the Sunday-dinner staple into a cooking-school final exam dish reminiscent of chicken cordon bleu or rolled meats from Eastern Europe.

Scott Wise, Lindy Brown, Valerie Vanderpool, Carrie Abbott, and more weigh in on their preferences and favorites.