Wings to Go's fresh, daily-made traditional or boneless wings are available by the bucket and come with bleu cheese, celery, and your choice of 20 sauces. Nab a bucket of 10 with one flavor ($6.99), or fuel a four-hour CHiPS marathon with 30 succulent winglets flavored with up to two sauces ($20.79). Standard wing sauces range from smooth and buttery mild to a tongue-scalding extra hot. Specialty sauces run the gamut of regional American flavor, including hickory-infused honey barbecue and Cajun-spiced hot sauce, and teriyaki and curry sauces fly palates over the Pacific without the pesky jetlag or mid-flight alien abduction.
Attempts to sip a cupcake up a straw rarely succeed, but the staff of The Cupcake Lounge encourages customers to try with their Cherry Limeade cupcake. The confection is made of a lime-infused cake base topped with whipped cherry frosting and comes garnished with a lime slice and a tiny straw.
This drink-inspired treat is one of only 10 cupcake flavors the shop stocks daily. The rest of the menu is a rotation of funkier flavors, including a banana cupcake with a Hershey’s Kiss hidden inside and crowned with peanut-butter frosting. For further sweet treats, diners can nibble at an array of cookies or sip espresso creations infused with amaretto, hazelnut, and other flavors. The bakery also caters to sweet teeth with classes that teach students how to adorn a cake without just stacking another cake on top of it.
Home of John C. Reilly’s favorite ode to barbecue, Mr. Spriggs BBQ nurtures hungry stomachs with a menu of 11 sauce-slathered sandwiches constructed within a casual, no-frills space. Patrons order at the counter before settling at a comfy table, while grill masters churn out a slew of classic spit-roasted savories. Feasting quartets can wrap fingers around a tender pulled-pork sandwich or the succulent beef brisket, which chefs serve either chopped or sliced depending on the guest’s astrological sign. Slices of perfectly flame-smooched turkey or chicken breast rest between two soft bread pillows and beneath a sheath of tangy sauce, and ham pervades taste buds with a flavor so smoky it can only be replicated by licking a chimney.
At Napoli's, reverent chefs recreate the tastes of their Old World ancestors in the form of scratch-made pizzas, pastas, and sandwiches. Build-your-own pies arrive sprinkled with 100% real provolone and toppings ranging from pepperoni, ham, and bacon to onions, black olives, and green peppers. Doused in house-made sauces, Napoli's pastas include Italian mainstays such as spaghetti and meatballs, ravioli, and five-cheese lasagna. Their sandwich menu continues the old country love fest, filling plates with Mediterranean specialties including chicken cacciatore subs, meatball heroes, and paninis cut into the shape of Silvio Berlusconi.
As a young cowboy who roped steers on East Oklahoma’s Wes Rayburn Ranch, Frank Thurber worked up an appetite. The frontiersman fried his meals in the back of a chuck wagon in the fields, and, back at the ranch, showed off his culinary skills for fellow ranch hands. Though not a rancher himself, Frank Thurber Jr. has followed in his father’s footsteps by serving up hearty Oklahoman cuisine. He and his wife, Carolyn, have slathered fried chicken with creamy gravy and doused burgers in tangy hickory sauce since 1978, with the help of their children, their grandchildren, and, one day, their grandchildren’s domestic androids.
Deli-meat missionary Danny Falcone emigrated from New York's Little Italy to bring Falcone-family favorites to Oklahoma City. A hot sandwich, such as the meatball parmigiana, makes an Italian classic accessible in the forkless wasteland that is lunchtime eating ($7.95). A slice of spinach pizza satisfies triangular cravings ($3), and an entire square Sicilian pie corners growling stomachs ($14.99). Try a Manhattan Special soda, which washes down deli delights in a sugary sarsaparilla bath, or tickles sugar tusks with vanilla bean-y bubbles ($2.50). For those who prefer to eat at home, where there’s a comfortable armchair and no unfamiliar ghosts, there are by-the-pound deli items, such as olives stuffed with prosciutto, garlic, jalapeño, and cheese ($9.50 per pound) and imported Italian artichokes ($12.99 per pound). Click here to see the full menu.