Best Chicken Wings in the U.S.
Double Down Chicken Wings
At this new Japanese-inspired diner, chef Kyle Itani, formerly of New York City’s The Meatball Shop, poaches wings until they’re cooked through, then flash-fries them to create a crispy, crackling skin. The pieces are then coated in a spicy sauce made with red miso, gochujang (a Korean fermented soy bean chili paste), grated ginger and thinly sliced charred green onions. “We plate them on a bed of cabbage instead of using celery sticks as a palate cleanser,” says Itani. hopscotchoakland.com