From Our Editors
Try This: Fried Butter-Garlic Chicken Wings
The family behind Hue Ky Mi Gia specializes in Vietnamese- and Chinese-style noodle dishes, which they’ve been showcasing since they opened their restaurant’s original Saigon location back in 1959. When the family moved their restaurant to Seattle in 1993, they started to get a lot of attention for one particular menu item, which surprisingly contains no noodles. The fried butter-garlic wings have garnered press attention from Seattle Magazine, Seattle Met, and Seattle Weekly, the latter including them in their list of Seattle's 10 Best Chicken Wings in 2012.
Of course, the secret to this success comes from the kitchen, where the cooks coat the wings in a signature batter—which creates a flaky crust with an audible crunch—before frying them up with green onions and chilies. For the finishing touch, cooks crown them in a velvety sauce made with garlic and scallions. You’ll most likely want a side of tangy dipping sauce on hand, as well as a fork to ensure you pick up each crumbly morsel.