Teddy KGB Posted June 23, 2020 Share Posted June 23, 2020 (edited) So @Jauronimo and @BuffaloHokie13 told me Korean Spicy Chicken is the deal and they were 1000% right. I gotta say the flavor and heat blows the doors off traditional wings. I’m hooked and can’t wait to get more. Had a Manhattan, 5-6 Jameson and Gingers then capped it off with the Bonchon order at 10pm. No hangover the next day ?? Edited June 23, 2020 by Teddy KGB 1 Link to comment Share on other sites More sharing options...
Happy Posted June 23, 2020 Share Posted June 23, 2020 Do you dip the Korean wings in anything (say, ranch) or just take them straight? Link to comment Share on other sites More sharing options...
Teddy KGB Posted June 23, 2020 Author Share Posted June 23, 2020 9 minutes ago, Happy said: Do you dip the Korean wings in anything (say, ranch) or just take them straight? http://bonchon.com/wp-content/uploads/2020/05/Norfolk-Granby-St_Takeout-Menu.pdf Straight. No ranch or bleu cheese was needed. 1 Link to comment Share on other sites More sharing options...
GoBills808 Posted June 23, 2020 Share Posted June 23, 2020 cosign 1 Link to comment Share on other sites More sharing options...
Jauronimo Posted June 23, 2020 Share Posted June 23, 2020 3 hours ago, Teddy KGB said: So @Jauronimo and @BuffaloHokie13 told me Korean Spicy Chicken is the deal and they were 1000% right. I gotta say the flavor and heat blows the doors off traditional wings. I’m hooked and can’t wait to get more. Had a Manhattan, 5-6 Jameson and Gingers then capped it off with the Bonchon order at 10pm. No hangover the next day ?? Korean fried chicken is my favorite style of breaded fried chicken by a mile. Still need to get my wing fix. I've been known to dip a korean wing in bleu cheese from time to time. It works well together. 1 Link to comment Share on other sites More sharing options...
Success Posted June 23, 2020 Share Posted June 23, 2020 I have to try them. Part of me doesn't want to like them better, though. Link to comment Share on other sites More sharing options...
plenzmd1 Posted June 23, 2020 Share Posted June 23, 2020 While Bonchon is very good, trust me you will like these homemade ones better. And to me, not better or worse, just different. I like smoked wings too. https://www.americastestkitchen.com/recipes/8885-korean-fried-chicken-wings 1 1 Link to comment Share on other sites More sharing options...
Pete Posted June 23, 2020 Share Posted June 23, 2020 Korean Wings and food is delicious. So is dry rubbed wings, soy-sesame oil, lemongrass, jerk rubbed wings, Cajun/Creole wings, sous vide wings, honey soy, I’ve even had peanut butter and jelly wings- they too were delicious. Baked, fried, vacuum sealed-chicken wings are delicious! So in summation, I’ve thoroughly enjoyed every single sauce, rub, marinade chicken wing except that garbage ranch sauce. any and all marinades, rubs, sauces infinitely > ranch 1 Link to comment Share on other sites More sharing options...
Gugny Posted June 23, 2020 Share Posted June 23, 2020 59 minutes ago, Pete said: Korean Wings and food is delicious. So is dry rubbed wings, soy-sesame oil, lemongrass, jerk rubbed wings, Cajun/Creole wings, sous vide wings, honey soy, I’ve even had peanut butter and jelly wings- they too were delicious. Baked, fried, vacuum sealed-chicken wings are delicious! So in summation, I’ve thoroughly enjoyed every single sauce, rub, marinade chicken wing except that garbage ranch sauce. any and all marinades, rubs, sauces infinitely > ranch 2 Link to comment Share on other sites More sharing options...
The Poojer Posted June 23, 2020 Share Posted June 23, 2020 There's a small chain in Philadelphia, Federal Donuts or FedNuts to us locals, that does korean fried chicken, it's so frigging good, in the beginning they'd run out of chicken by early afternoon. They have a few flavors and all of them are just outstanding.....oh and their donuts are kickass also Link to comment Share on other sites More sharing options...
Punching Bag Posted June 23, 2020 Share Posted June 23, 2020 3 hours ago, The Poojer said: There's a small chain in Philadelphia, Federal Donuts or FedNuts to us locals, that does korean fried chicken, it's so frigging good, in the beginning they'd run out of chicken by early afternoon. They have a few flavors and all of them are just outstanding.....oh and their donuts are kickass also Tried it once in Philladelphia. https://www.eater.com/2015/4/10/8370993/federal-donuts-philadelphia-fried-chicken-michael-solomonov Link to comment Share on other sites More sharing options...
Johnny Hammersticks Posted June 23, 2020 Share Posted June 23, 2020 Dafuq’s a hot wing? Sounds like something you get in the freezer section of a 7/11. 1 1 Link to comment Share on other sites More sharing options...
Jauronimo Posted June 23, 2020 Share Posted June 23, 2020 31 minutes ago, Johnny Hammersticks said: Dafuq’s a hot wing? Sounds like something you get in the freezer section of a 7/11. Its what they call chicken wings at AppleBees which serves food you can buy at the freezer section of a 7-11. 1 2 Link to comment Share on other sites More sharing options...
teef Posted June 23, 2020 Share Posted June 23, 2020 i'm not sure where to get them around here. i feel the nashville hot chicken is just becoming a thing in this area. Link to comment Share on other sites More sharing options...
Teddy KGB Posted June 23, 2020 Author Share Posted June 23, 2020 29 minutes ago, teef said: i'm not sure where to get them around here. i feel the nashville hot chicken is just becoming a thing in this area. Nashville hot chicken is a 5 Korean chicken is a rock hard 10. You must find it Link to comment Share on other sites More sharing options...
Jauronimo Posted June 23, 2020 Share Posted June 23, 2020 32 minutes ago, teef said: i'm not sure where to get them around here. i feel the nashville hot chicken is just becoming a thing in this area. What area are you in? Link to comment Share on other sites More sharing options...
SlimShady'sSpaceForce Posted June 24, 2020 Share Posted June 24, 2020 20 hours ago, Jauronimo said: What area are you in? He lives in Teefsville. (Marge's) It's on the border of Rochester and Irondequoit by the Bay Outlet. Link to comment Share on other sites More sharing options...
Jauronimo Posted June 24, 2020 Share Posted June 24, 2020 39 minutes ago, SlimShady'sSpaceForce said: He lives in Teefsville. (Marge's) It's on the border of Rochester and Irondequoit by the Bay Outlet. You may be SOL in Rochester now that my old jam ButaPub has closed. Link to comment Share on other sites More sharing options...
teef Posted June 24, 2020 Share Posted June 24, 2020 21 hours ago, Jauronimo said: What area are you in? i'm in victor/perinton. i live by casa larga. 49 minutes ago, SlimShady'sSpaceForce said: He lives in Teefsville. (Marge's) It's on the border of Rochester and Irondequoit by the Bay Outlet. when i lived in webster, i was minutes from marge's if that damn bridge was down. since it's not down in the summer, i almost never went. Link to comment Share on other sites More sharing options...
Teddy KGB Posted June 25, 2020 Author Share Posted June 25, 2020 Going in for round 2 Got all spicy last time. Went half and half spicy and soy garlic this time. Let’s see how the lady fares with the spicy Link to comment Share on other sites More sharing options...
Jauronimo Posted June 25, 2020 Share Posted June 25, 2020 5 minutes ago, Teddy KGB said: Going in for round 2 Got all spicy last time. Went half and half spicy and soy garlic this time. Let’s see how the lady fares with the spicy How far away is CM Chicken in Hampton? 2040 Coliseum Dr Hampton, VA 23666 We have one in Houston and its pretty awesome. Link to comment Share on other sites More sharing options...
Teddy KGB Posted June 25, 2020 Author Share Posted June 25, 2020 (edited) 2 minutes ago, Jauronimo said: How far away is CM Chicken in Hampton? 2040 Coliseum Dr Hampton, VA 23666 We have one in Houston and its pretty awesome. 20 mins. I’ll definitely try it next time. It’s got a 5 star rating. Stuck with the bonchon again. Edited June 25, 2020 by Teddy KGB Link to comment Share on other sites More sharing options...
Gugny Posted June 28, 2020 Share Posted June 28, 2020 I'm confused. All I've gotten so far is that it's breaded, fried chicken. Are they legs, wings, breasts, thighs? How are they served? Link to comment Share on other sites More sharing options...
Teddy KGB Posted June 29, 2020 Author Share Posted June 29, 2020 (edited) 5 hours ago, Gugny said: I'm confused. All I've gotten so far is that it's breaded, fried chicken. Are they legs, wings, breasts, thighs? How are they served? “Korean fried chicken is lighter than other styles of fried chicken. The skin is barely battered and crispier, and meat very moist. Essentially, chicken is fried twice, once to drain the fat” for me it’s all about the spices/flavors. No bleu cheese or ranch is needed. I’m an amateur at this, have only had “bonchon tenders” 2x https://www.nytimes.com/2007/02/07/dining/07fried.html Edited June 29, 2020 by Teddy KGB Link to comment Share on other sites More sharing options...
Gugny Posted June 29, 2020 Share Posted June 29, 2020 2 hours ago, Teddy KGB said: “Korean fried chicken is lighter than other styles of fried chicken. The skin is barely battered and crispier, and meat very moist. Essentially, chicken is fried twice, once to drain the fat” for me it’s all about the spices/flavors. No bleu cheese or ranch is needed. I’m an amateur at this, have only had “bonchon tenders” 2x https://www.nytimes.com/2007/02/07/dining/07fried.html But what you get ... are they like regular wings (the size of them; legs and flats) or are they bigger? Link to comment Share on other sites More sharing options...
Golden Goat Posted June 29, 2020 Share Posted June 29, 2020 On 6/22/2020 at 9:09 PM, Teddy KGB said: http://bonchon.com/wp-content/uploads/2020/05/Norfolk-Granby-St_Takeout-Menu.pdf Why do they display their food on the floor? 1 Link to comment Share on other sites More sharing options...
Teddy KGB Posted June 29, 2020 Author Share Posted June 29, 2020 14 minutes ago, Gugny said: But what you get ... are they like regular wings (the size of them; legs and flats) or are they bigger? I’ve only ordered the “fingers” which are almost square shaped humongous boneless wings. Your questions can be answered by @Jauronimo I’m a novice here 1 Link to comment Share on other sites More sharing options...
plenzmd1 Posted June 29, 2020 Share Posted June 29, 2020 8 hours ago, Gugny said: But what you get ... are they like regular wings (the size of them; legs and flats) or are they bigger? same wings as you are used to...no mutated chicken species! Here is the deal.."Buffalo Wings= fried once, no batter, thrown is some sauce once fried to doneness. Korean Fried Wing..cornstarch and flour based batter, fried twice, extra crispy..asian based sauce with gochujang, soy, ginger etc. Gochujang is a fabulous ingrediant in lots of stuff by the way. Korean fried chicken is same process using all parts of the chicken, not just wings. Link to comment Share on other sites More sharing options...
Gugny Posted June 29, 2020 Share Posted June 29, 2020 3 minutes ago, plenzmd1 said: same wings as you are used to...no mutated chicken species! Here is the deal.."Buffalo Wings= fried once, no batter, thrown is some sauce once fried to doneness. Korean Fried Wing..cornstarch and flour based batter, fried twice, extra crispy..asian based sauce with gochujang, soy, ginger etc. Gochujang is a fabulous ingrediant in lots of stuff by the way. Korean fried chicken is same process using all parts of the chicken, not just wings. I double-fry my "Buffalo wings." Link to comment Share on other sites More sharing options...
plenzmd1 Posted June 29, 2020 Share Posted June 29, 2020 12 minutes ago, Gugny said: I double-fry my "Buffalo wings." majority do not...and i doubt you can find a restaurant anywhere that does... Link to comment Share on other sites More sharing options...
Gugny Posted June 29, 2020 Share Posted June 29, 2020 1 hour ago, plenzmd1 said: majority do not...and i doubt you can find a restaurant anywhere that does... On my quest to make the perfect wing, I've tried many different ways and have found that double frying is the best way to achieve crispy skin and tender meat. I'd be interested to know whether Bar Bill (my favorite wings) double fries. I'm not saying that one can't make a great wing frying only once. I've had your wings and they are fantastic. Link to comment Share on other sites More sharing options...
plenzmd1 Posted June 29, 2020 Share Posted June 29, 2020 25 minutes ago, Gugny said: On my quest to make the perfect wing, I've tried many different ways and have found that double frying is the best way to achieve crispy skin and tender meat. I'd be interested to know whether Bar Bill (my favorite wings) double fries. I'm not saying that one can't make a great wing frying only once. I've had your wings and they are fantastic. well, think all of us having been in a lot and game for 10 hours helps out the " taste" of @Hammered a Lot wings! To say nothing of adult beverages! If I am going to take time to double fry, i do this method https://www.seriouseats.com/recipes/2012/01/ultimate-extra-crispy-double-fried-confit-buffalo-wings.html I posted recipe for Korean Wings upthread..i like that version way more the BonChon version, give it a shot And i dont think a place that does the volume the BarBill can double fry..way to much time and too much time to flip table! Link to comment Share on other sites More sharing options...
Gugny Posted June 29, 2020 Share Posted June 29, 2020 3 minutes ago, plenzmd1 said: well, think all of us having been in a lot and game for 10 hours helps out the " taste" of @Hammered a Lot wings! To say nothing of adult beverages! If I am going to take time to double fry, i do this method https://www.seriouseats.com/recipes/2012/01/ultimate-extra-crispy-double-fried-confit-buffalo-wings.html I posted recipe for Korean Wings upthread..i like that version way more the BonChon version, give it a shot And i dont think a place that does the volume the BarBill can double fry..way to much time and too much time to flip table! This is exactly what I do. And since the wings are good after the first fry for a few days in the fridge, I think a restaurant could pull it off. Would love to know their secrets! 1 Link to comment Share on other sites More sharing options...
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