The best fried chicken texture in the county, wings included.
Korean double-frying produces a crust that stays crisp under sauce for far longer than American-style wings. The soy garlic is balanced rather than sugary and the spicy carries real gochujang depth. Waits run long on weekend nights.
Read our full Cross Street Chicken & Beer review — scored 90/100 in our Best Wings in San Diego with pros, cons and what to order.
Local tip: Order half soy garlic, half spicy — the contrast is the whole point.

