Unidentified Flying Chickens

Even the most devout believers in the cult of Southern-fried yardbird know that Korean fried chicken takes things to a crisp factor that would make Colonel Sanders blush. Young Jin’s wings destination riffs on the classic Kyochon technique, cooking fresh chicken to order in two stages that renders the fat and turns the skin into a paper-thin crackly crust that’s incredibly satisfying to bite through. A 14-piece wing-and-drumstick order with two sides (Korean radish? coleslaw?) will set you back less than a Jackson, and like cold pizza, anything leftover (doubtful) will taste just as good as a midnight snack or breakfast the next day.