Get us in your inbox

Search
  1. Michael Taus started making Korean-style chicken wings as part of the comida at Zealous. But now he�s serving them to the public at his new place, Duchamp. The East-meets-West wings are deep-fried, then drenched in the uniquely Korean combination of honey, sugar and chiles. Then, for the Western part of the dish, they�re served with an �American-style� slaw of cabbage, soy mayonnaise and hearts of palm. It�s not so pretty to eat the stuff, but Taus assures us that �they�re well worth the mess.� (2118 N Damen Ave at Charleston St, 773-235-6434).

  2. Graham Elliot Bowles (or at least somebody from his staff) regularly has to make runs to 7-Eleven to grab a bunch of Budweiser-otherwise, the buffalo chicken wings at graham elliot wouldn�t be topped with the proper foam. Bowles says that he could, in theory, top the sous-vide�d-then-fried chicken thighs with a foam made with a fancier beer. But that, he says, would �push it in a more hoity-toity direction.� Which would be missing the point completely. (217 W Huron St between Wells and Franklin Sts, 312-624-9975).

  3. What�s up with chicken wings showing up on fine-dining menus all over town? To hear Perennial chef Ryan Poli talk about it, it�s a combination of three things: They�re cheap, they�re shareable and they�re instantly familiar. Personally, Poli�s thoughts about wings always begin with memories of beloved bar wings (he has a penchant for those from BW3), which he then turns �into something more refined�-much like their current incarnation, glazed with a soy-orange reduction and served on a bed of spicy Asian slaw. (1800 N Lincoln Ave at Clark St, 312-981-7070).

Chicken wings done three ways

What local chefs are doing with chicken wings

Advertising
Recommended
    You may also like
      Advertising

      The best things in life are free.

      Get our free newsletter – it’s great.

      Loading animation
      Déjà vu! We already have this email. Try another?

      🙌 Awesome, you're subscribed!

      Thanks for subscribing! Look out for your first newsletter in your inbox soon!