Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar.

There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck.

Ingredients used in the preparation of angel wings typically includes flour, water, egg yolk, confectioners' sugar, rectified spirit or rum, vanilla, and salt.

Traditionally, Lyon cold meat shops sold bugnes just before Lent, due to their high fat content.

Hungarian csöröge are made from egg yolk, flour, a leavening agent, sugar, salt, and cognac or brandy.

Regional variations in the recipe include sprinkling with citrus zest, typically orange or lemon, or using anisette wine as the alcoholic base.

Skruzdėlynas translates as 'anthill' in English and is layers of fried dough strips, covered in honey and topped with poppy seeds.

In the United States, many ethnic bakeries in the cities of Cleveland, Chicago, Buffalo, and Detroit make angel wings, and they are especially popular during the holidays of Easter and Christmas.