|All hail Portlandia for bringing us the finest wings in NYC|
Why should Korean fried chicken get all the love?
Portland-based Pok Pok Wing has just changed the local playing field with its first NYC outpost. The tiny Thai wing factory took over the old LES pork-bun haven Baohaus (which moved to bigger digs on E 14th St.). And the early buzz has been not just great but phenomenal. Add my two sticky, chili-crusted thumbs-up to the mix.
|Try the free pandan water|
Never mind, we now have Pok Pok. Wings are marinated overnight in fish sauce, sugar and garlic. Then deep fried and tossed in another coat of the same marinade kicked up with optional chili paste.
|Ike, right, and his inspired recipe|
Wash 'em down with a mild drinking vinegar ($4) or soothing complimentary pandan water. Pandan is a fragrant tropical plant popular in Southeast Asia. Leaves are soaked in water to create a soft, slightly nutty flavor, perfect for tempering the chicken's saltiness and heat.
First timers should go for the full order of wings ($12.49) - six spicy or regular. They're too good to share, so don't even try. You can share the plenty of Fresh Naps on hand.
Brooklynites, don't despair. Pok Pok NY, a full service restaurant in Red Hook, is in the works this winter.
137 Rivington St. (between Norfolk + Suffolk Sts.)