Today’s dish in focus is one I rarely post; not because I don’t like it — on the contrary, it’s one of their bestsellers! — but more because I can’t get enough of their ramyun, oops. Say hello to Kong’s Korean Chicken Wings!

Whether you’re looking for a between-meal snack or trying to find a more robust full meal to energise yourself, these wings got your back. You can savour them alone or let them accentuate your ramyun or rice bowl, but if you r e a l l y want to bring out the South-meets-East Asian in you, go for that unparalleled harmony-in-diversity route of sweet-savoury(-spicy) by enjoying them with freshly made waffles. (Geddit? South because it’s a Southern dish; East because of the Korean influence. Okay, I’ll see myself out.)

The last time I covered the wings here, I raved about the improved honey butter variant. If I’d thought it couldn’t get any more aromatic, my goodness, if a n y o n e orders it, I’d be fighting self-restraint trying not to get a plate for myself, regardless of how full I am (when we get to dine-in again, that is).

That doesn’t mean the spicy version is any less fragrant! Where the former entices with the silken scent of butter, this entrances with it feisty sauce. Unlike certain big chains who overwhelm with the spice level, Kong’s tends to sit at a comfortable simmer (for most; yours truly just finds it mostly tasty!), occasionally peeking through the piquant sauce to excite.

It is because of this sauce that I find the spicy option a better pairing with waffles — the sauce holds enough body in flavour and volume to sit comfortably atop the sweet waffles, and folds into the dips of the waffles without damaging the structure.

(Pst, If you’re like me and dislike dealing with pesky bones during your meal, debone them first before placing them on your waffles!)

Oh, and if you’ve space for dessert after, get the lemon cake. The delicate flavour helps quench away the richness of the wings without further saturating your palate!