WAYET

[Tago Mago]

[tody]

@Tago-Mago best place in town!

[Tago Mago]

@tody I knew you’d recognise it

[Alex]

@Tago-Mago i think wings are my achilles heel. I could make myself morbidly obese with access to wings only in record time

[tody]

@Alex Whenever you come to Duesseldorf, check the place out. You'll love it. https://hitchcoq.de/

[Alex]

@tody i'll put €58 to one side now then

[mclaincausey]

@Alex @Tago-Mago how do you take your wings? Are buffalo wings a thing in Europe? These are tossed in a vinegar-cayenne based hot sauce like Frank’s with a lot of butter, typically (but not always) after a battered deep fry.

[tody]

@Alex

[Alex]

@mclaincausey im not fussy, to be honest, but i slightly prefer non battered to battered. We have buffalo wings, but not as common as in the US. BBQ wings more common, I'd say.

Thai / Vietnamese sweet fish sauce wings are one of the best, I think. Korean fried chicken, chunks or wings is also gmae changing.

Generally, spicier the better

[Alex]

These guys Kung Pao Disco Wings are unreal: https://www.chicknsours.co.uk/

[Alex]

Fuck, now i need wings for dinner

[Tago Mago]

@Alex don’t come on a Monday, and ideally don’t come on a Tuesday either cos their beer bar is closed on those days. Düsseldorf has the added bonus of a large Japanese expat community and accordingly loads of Japanese restaurants. Just in case you like that type of food

[Alex]

Theres a place near the office in London that does a hot wing challenge, I need some moral support to attempt it. They provide these childrens lollypops to ease the pain after you finish, which always made me laugh.

It's milk, I suppose...

[Tago Mago]

@mclaincausey I'd say neither buffalo nor BBQ wings are really a big thing here. Red meat and sausage is what ends up on most people's grill here, wings not so much. I'm just happy if I can get some good wings, and like Alex I'm not that fussy and do like some spice.

[goosehd]

Once had chicken wings with a peanut satay sauce and still drool when I think about them…

[Jett129]

I sear them,smoke them,and brush them with BBQ sauce. You guys would lose your minds. Not sure you could do this on a Green Egg.

[mclaincausey]

@Alex we do nuoc cham wings a lot in my house. I like to just grill those. My favorite wing place here is atypical in that they too grill.

Smoking and then grilling over high heat is another favorite technique but not with nuoc cham. We also like to mix buffalo with a red bbq sauce. A dry rub of a Cajun or adobo lime variety is also great.

We also do teriyaki and buffalo teriyaki sometimes.

[Alex]

@mclaincausey that sounds good. I'm talking more like this sort of vibe, though (just the sweet fish sauce part)

[mclaincausey]

Got it. Ours is very heavy on lemongrass and kinda like this: https://hot-thai-kitchen.com/lemongrass-chicken/

We have found that over marinating it versus what seems reasonable works well, like 48 hours.

[mclaincausey]

Dosa is rare in Denver, but Spice Room Arvada, which is perhaps the best Indian food I’ve had outside of India, has started making them. This place has mastery of cuisine from Kashmir to Goa.

I go with Mysore masala.

Thali plate is pretty damn good too.