Wingstop

It was inevitable that the country's late-20th-century fondness for eating chicken wings would lead to restaurants devoted solely to that dining pleasure. Born in 1994, Wingstop claims to have been the first to exploit the wing niche of the fried-poultry market (the wing "was not traditionally a desired part of the chicken," the company notes), and now has sold more than 2 billion of them. Sauces and glazes include Cajun, Louisiana Rub, Hickory Smoked, Lemon Pepper, Garlic Parmesan, Hawaiian, and Teriyaki. Smaller portions start with 10-wing meals, but one can order for an entire family, with sides like baked beans, coleslaw, and fresh-yeast rolls. With more than 600 locations nationwide, Wingstop is easy to find in St. Louis on Voice Places.