The wings here are fried with a crisp flour-dredged coating, then finished with a peanutty spice paste that gives them a Southeast Asian profile rather than a standard Buffalo one. The meat stays juicy under the brittle crust, and the seasoning brings heat, richness, and a little sweetness in layers. They are the sort of plate that regulars order alongside the rest of the menu because the contrast between crunch and tender chicken is so satisfying. Food writers singled them out as a defining dish at the restaurant, pointing to their balance of texture and the unusual spice topping.