70: Dong Hae's Korean Style Chicken Wings

Korean style chicken wings from Dong Hae will fly off your plate.

Korean style chicken wings from Dong Hae will fly off your plate.

Fried chicken is one of those things we long for and lust after around these parts, but alas, we just don't do it correctly. It's like when the Southern folk went north over the Mason-Dixon line they lost the recipe.

A handful of good chefs tinker with it, and sometimes they even get it right, like Haute Dish's mother of all chicken and waffles. But there is still no clear-cut way to get your chicken fix around here, not like you can do it down South, not at all.

See also: 71: Patisserie 46's Éclair


Korean style wings are nothing like the buttermilk-battered, hulking, thick-crusted pieces of bird that come in a bucket. Instead, they're dainty things, with the parchment-crisp exterior coming from the skin itself, benefiting greatly from a dredge in seasoned corn or potato starch.

After deep frying, they take a quick bath in a piquant sauce that's the happy marriage of garlic, chile, soy, rice vinegar, and maybe a little brown sugar and sesame.

Addictive as potato chips, satisfying as soothing an addiction, and as good as yardbird gets way up here.

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