WAYET
-
I have not. And for some reason visiting them has never been on my radar, I tend to prefer low key places. The two best meals of my life were eaten in cheap as chips husband and wife joints....
I tend to agree with you,and tend to seek out off the beaten path/under the radar kind of places in NYC. Although with the advent of the internet/social media,if you’re really good it’s hard to stay under the Radar,and nothing is cheap in NYC these days. May have to take you to Uncle Lou’s in Chinatown next time you’re in NYC.
-
-
@Tago-Mago i think wings are my achilles heel. I could make myself morbidly obese with access to wings only in record time
-
@Alex Whenever you come to Duesseldorf, check the place out. You'll love it. https://hitchcoq.de/
-
@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.
Think it, be it.
-
@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
-
These guys Kung Pao Disco Wings are unreal: https://www.chicknsours.co.uk/
-
@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
-
@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.
-
@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.
-
@mclaincausey that sounds good. I'm talking more like this sort of vibe, though (just the sweet fish sauce part)
