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Chicago Magazine Gives Edgewater Restaurant Title Of Best Chicken Wings

dak-2A Chicago Magazine story put out last week by the engaging food critic Jeff Ruby, gave him reason to eat more of a favorite guilty-pleasure food. Taking a break from his usual high-end entree delights, the assignment to find Chicago’s best chicken wings was an eager challenge for him.

As he combed the city in search of the best wings, he visited sports bars, upscale restaurants and even vegetarian diners. But when he got to Dak at 1104 W. Granville Ave. in Edgewater, he found his favorite.

Dak, which started serving up its Korean-style chicken wings four years ago, recently upgraded its kitchen in order to continue perfecting the cuisine. Their signature chicken wings are made special. After submerging the wings in a secret flour mixture, not only does Dak pressure fry them in canola oil they also refry a second time for flavor. They then smear the chicken in a Korean soy-ginger sauce and a sprinkle of sesame seeds.

“I tore apart wing after messy wing, and each one stayed almost eerily moist, the interplay between sauce and bird pure and seamless in a way that no other Buffalo wing approaches,” said Ruby. “Imagine stimulating a hidden spot in your taste buds that hasn’t tingled in ages, and doing it repeatedly, shamelessly, over the course of 15 minutes, and you begin to understand the feral pleasure of Dak’s wings.”

With Dak earning the top spot on the list, two other Chicago restaurants rounded out the top three.  Fifty/50 in Wicker Park at 2047 W. Division and Crisp in Lakeview at 2940 N. Broadway.

Since first appearing in 1964 at Anchor Bar in Buffalo, New York, chicken wing’s (otherwise known as buffalo wings) popularity have grown immensely. They are generally deep-fried, un-breaded, and coated in a vinegar-based cayenne pepper hot sauce and butter. However through the years, the delicacy has been interpreted by many different connoisseurs and cultures with too many variations to list.


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