Holy cow. O and I are in big trouble now. We recently discovered New York's latest Portland import: Pok Pok Wing. Spiced wings? "I'm sure they're aight," I thought in my wannabe street way, confident in my lengthy experience eating and enjoying good wings - mostly of the popular Korean variety.
WHOA. We were totally taken by surprise. Chef Andy Ricker really has something special up his sleeve with this perfectly spicy, tangy, sour Southeast Asian-style recipe, redolent of garlic, chilies and plenty of fish sauce. Wings come attached with their drumette and tip, an unusual sight here in the States.
We polished two orders of Ike's Wings (regular and spicy, how we always do) with plenty of cold lager and napkins, trying our hardest to forget that such a magical gem's moved in within walking distance of our home. A mixed blessing, I suppose. ;) We're dying to explore the full menu over at their Brooklyn outpost - let me know if you're game!
Note: Just ran a quick search and found a recipe for the aforementioned wings here - must try this at home soon. Thank you, Ike! ;)