Beaujolais

With fried chicken Beaujolais is made from Gamay, a red with high acidity and low, soft tannins, so it refreshes between greasy, crunchy mouthfuls instead of turning bitter against the salt and spice. Give the bottle a short spell in the fridge, because it is best served slightly chilled, and a cool, juicy red with a bucket of wings is a better idea than it sounds. Plain Beaujolais or Beaujolais-Villages does the job; the pricier named crus are not needed here.