"On the Upper West Side, chef Jun Park and BoMee Chu make some serious wings. Park batters the meat in a thin layer of potato starch and fries the wings twice, once at a lower temperature, then again at a higher one for extra crunch. The flesh itself has a chicken-y punch, thanks to vegetarian-fed birds, while black pepper soy sauce adds a bit of pleasant astringency." - Eater Staff
Alex Staniloff/Eater
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