The Buffalo chicken wing is a thing of American beauty, and if you're looking for it in this city, we have you covered. But we get it: there's more than one way to sauce a bird. If it's fish sauce, toasted chilies, cumin, barbecue smoke, or fried garlic you crave in your next batch of wings, consider this handful of wing wonders.
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Andy Ricker's Pok Pok has us blown away, and features ingredients we've never seen before, even in the city's best Thai restaurants. Take a brief tour of his pantry after the jump.
To say that New Yorkers have been eagerly awaiting the arrival of Pok Pok—the Brooklyn branch of James Beard Award-winning chef Andy Ricker's Northern Thai phenomenon in Portland, OR—is like saying that children of the 70's were eagerly awaiting the return of Star Wars to the big screen. The difference is, of course, that in this case, Ricker delivered, and how.