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).*

Chicken wings done three ways

What local chefs are doing with chicken wings

Monday September 8 2008

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