Dak soy garlic wings, coiled and ready to strike
  • Mike Sula
  • Dak soy-garlic wings, coiled and ready to strike

This week and last, lots of link baiters have been pretending the National Chicken Council’s recent press release on the State of the Chicken Wing means that the nation will go wingless on Super Bowl Sunday. After all, the lobbying group claimed chicken production was down about 1 percent last year, even though just a few paragraphs later came its assurance that “consumers shouldn’t worry about any shortage of wings on Super Bowl Sunday or any time soon.”

It’s more troubling to worry about the reasons why—high corn prices due to drought and mandated ethanol production—and what these may mean for future food production in general.

But hey, chicken wings, right? Don’t be a Chicken Little.

Which elegantly brings me to the subject of Dak Korean Chicken Wings, the Edgewater storefront chicken hawker that opened just after the holidays, specializing in the sweet, sticky genus of K(orean)F(ried)(C(hicken) known as tongdak. You might be most familiar with this kind of bird from those found at Lakeview’s wonderful Crisp, or Toreore Chicken & Joy at HMart, or perhaps even at the late Cheogajip/Pizza Chicken & Love Letter.