bonchon

Best Fast-Food Fried Chicken in America: The Bracket  - Eater

"Now onto Bonchon. Opening the little box full of dainty chicken wings — separated by a cardboard partition according to heat level — felt deluxe and charming as hell, with the lacquered drumettes enticing in a “oooh shiny things!” kind of way. After my first bite of a soy-glazed wing, I thought it was game over: The sweet/savory/salt wallop on the tongue is an instant banger. But then comes the chewing. Just when the flavor of the sauce begins to fade like a stick of Fruit Stripe, the meat reveals itself to be a hair on the dry side, without much discernable chicken flavor. The result had me reaching back into the box for wing after wing. But was that because the wings are so good they’re addictive? Or perhaps because the waning flavor of each wing left me somehow unfulfilled, in a state of perpetual longing for another saucey hit? Despite my personal love for heat and my childrens’ regular consumption of foods in the Flamin’ Hot category, the Bonchon spicy wings were actually our least favorite of the two — the soy version just had a stronger flavor overall. The spicy sauce also lost some of its luster when cold, while both the soy Bonchon and the Jollibee Chicken Joy seemed to get better with age and a little chill." - Eater Staff