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Wings here get sorted by size before brining for a full day, which is the kind of attention you don't expect from a casual wing spot. The sauces are all made in-house, and several are named after regulars, so the menu doubles as a hall of fame for people who've eaten here too many times to count. If there's a wait, the dive bar next door is right there.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Wings
“At Everett’s, wings are first sorted by size (smaller ones are part of a wing Wednesday special, larger ones go on the usual menu) before getting dunked in brine for 24 hours.”
Eater -
Saucy Rossy
“Try the Saucy Rossy, which combines the restaurant’s medium hot sauce with its barbecue sauce.”
Eater
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