Cheu Noodle Bar, their Asian pop-up-turned-restaurant coming to 10th Street - April 1 is a target date. We’ll have a bunch more details next week, but it would be remiss not to give these amazing wings a shout of their own.Buddies Ben Puchowitz and Shawn Darragh are very close to opening the doors at
All six people in the room when we tasted the black-garlic-flavored bites declared them the best wings they'd ever had, period. Puchowitz uses some of the techniques of Korean fried chicken, along with his own innovations, to create the winning dish. Wings are slow poached overnight in milk, and then cooled. Another dunk through the milk comes next, followed by a cornmeal dredge and a resting period to dry them out.
The chicken then gets deep fried to order, and the whole process results in a crispy, juicy, totally-not-greasy bite that carries a lot of flavor on its own. That’s before they get sprinkled with sesame seeds and drizzled in a sweet soy sauce that you will want to lick off the bottom of the bowl. Only a few more days to go until these becomes your favorite wings ever, too.