Asian chicken wings

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Wu Fung Dessert in the Aberdeen Centre, Richmond BC. Photo by David Lansing.

Here’s what I’ve learned about Mijune: If she suggests you go somewhere to eat, just go. Even if it doesn’t sound like your thing (think chicken feet or frappé).

Today she says, “I have a craving for Wu Fung.”

“What’s Wu Fung?” I ask.

“Deep-fried chicken wings.”

Okay, again: I don’t do chicken wings and I never do deep-fried fast-food. “Chicken wings?” I say. “Seriously?”

Mijune doesn’t even listen to me anymore. Just as well.

But before we bite into our chicken wings, I have a question to ask: What is it with Asian places giving fanciful names to eateries that have nothing to do with what they serve?

For instance: Yesterday Mijune and I were walking around getting all hot and thirsty so we stopped at a place called the Cherry Juice Company. And guess what? They don’t serve cherry juice.

Wu Fung, as you can see from the picture, is actually called Wu Fung Dessert. Would it shock you to discover they don’t sell any desserts (unless you consider soy sauce hard-boiled eggs to be a dessert)?

Somebody please write and tell me why they do this.

Anyway, back to Wu Fung. Once again, Mijune was right. These puppies are meaty and flavorful, the crust crisp but also kind of puffy, sort of like a fish & chips batter, with a slight taste of ginger in it. A little oily (get them out of the Styrofoam container they’re served in as soon as possible) but positively delectable. They reminded me of some Hong Kong street food I had once.

Oh, and get the lemon tea. It’s just as good as the chicken wings and the perfect accompaniment.

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