Another day, another new fried chicken joint.
Luckily, Wangs is more than just a funny name. This is seriously good fried chicken, all served from a cute walk-up window on Union St, Park Slope.
The organic chicken – eight pieces for $23, with plenty of lunch and dinner box options – is brined for 24 hours and is juicy and well-seasoned, with a classic Southern breading, thin and crackling. Even the white meat is succulent, which is hard to find.
Wangs also does a Korean-style fried chicken, but after overloading on Koreatown’s sticky, sweet fried chicken last year, I’m sticking to Southern style for the time being.
Kimchi radish pickles are a refreshing, crunchy side, and I can never pass up elote Mexican corn in summer, drizzled in sesame aioli and sprinkled with togarashi and cilantro. The East-meets-West collards with Chinese sausage instead of smoked ham hock, are the best Southern greens in the city – braised with scallion, ginger and garlic until they are crisp-tender.
There are a couple of outdoor tables for fried chicken al fresco but the chicken travels well and stays crisp for those late-night pick-ups when you have 20 minutes left on your Zipcar reservation – just saying.
Wangs, 671 Union St near 4th Ave, Brooklyn.