Craving spicy wings, I went for the Korean variety, inspired by a Charlie Rose interview with David Chang. He used beer and vodka, and I added Korean barley soju. I also added ginger, garlic and chili, soy and honey. I double dipped flour plus cornstarch batter on the wings, then fried.

Best thing about wings; they don’t take so long as other parts of chicken. And they’re fun to eat, like mini lollipops! Along with the wings, I had a fantastic Asian salad mix that included apples and blue cheese yogurt dressing. Kind of Buffalo chicken wings, nez pas?