San Tung
San Tung has been frying dry-fried chicken wings on Irving Street since 1986. The glaze is soy, ginger and garlic. There is almost always a line, so head inside and put your name down.
Why go
Ellie Estrada cooks pastry at Nisei, which holds one MICHELIN star in the 2026 California selection. In November 2025 she told the San Francisco Standard about a first date eight years before. She had brought a chef new to the city here for these wings. They are still together. She still brings out-of-town guests, usually after a walk at Land's End. Black bean sauce noodles and garlicky flash-fried green beans go on the table beside the wings.
Order this / avoid
- Order: the dry-fried chicken wings.
- Order: them to go when the wait is long. Estrada reheats hers at 375 for about twelve minutes, turning them halfway.1
- Avoid: Tuesday and Wednesday.
What locals & experts say
- Ellie Estrada, executive pastry chef at Nisei, in the San Francisco Standard, November 2025, on the reheated wings:
They come out almost as crispy as dining in. Swear on my life.
1 - Paolo Bicchieri, Eater SF:
The sticky-spicy and ultra-shellacked dry-fried chicken wings live up to the hype.
2
Good to know
- Closed: Tuesday and Wednesday.
- Getting in: no bookings. Your name goes on a list inside the door.
- Where: 1031 Irving Street, in the Inner Sunset.
Verdict
should-visit — Order more wings than you plan to eat.