Dak Dak Wings — Restaurant in Villa Park

So Dak-in AWESOME!!! These wings are truly in a league of their own. No other bar/restaurant wing institution I’ve had does their breading like Dak Dak does. It’s honestly original and refreshing to see the wing spun in a way not had before. They’re extra saucy crunchy and crispy on the outside, and stay steaming hot and moist on the inside, the more you eat them, the better they get. Wing quality and cooking is always perfect, as is timing to fulfill phone orders (which I believe is more direct) customer service as outstanding as the product. It’s impressive how many bases the four standard flavors cover, sweet and spicy can pass for a mild, Buffalo is medium/hot hybrid, with great depth of flavor. As someone who doesn’t care for Asian cuisine, like, at all, outside of some chicken teriyaki (which Dak Dak should do) the sauces all translate to an american traditional counterpart, for example, the BBQ is a great BBQ, don’t let the Korean description deter you, Better than Buffalo actually lives up to its name in the sense of being more of a one size fits all heat label as opposed to the usual mild/med/hot chart method. And as someone who likes garlic buffalo wings when offered, garlic I'm sure must be in there because they really satisfy that type of wing craving, as well as good quality fried chicken. Hoping mango habanero lasts more than a month so I’m going to order like crazy cuz I vote with my dollar in order to express demand. The fries are great too, as is the coleslaw and ranch, I have never any order less than perfect and keep getting blown away by this place, still underrated/under discovered as this simple formula could be appreciated in any part of the country so this community is lucky to have such a gem in the wing world. Been to Buffalo, NY and back and all the wing places around Chicago and these are the best Dakin wings bar none! Until you try it you’re missing out, and they travel well so even if you’re not that close it’s always good and you can eat...

Be warned, this is going to be a long review!

Been wanting to try this place for a while and I was not disappointed. Bought the bundle and thought the price was a bit steep, but when I picked up my order. There was ALOT of food.

The boneless wings are massive and super crispy and flavorful. The meat inside was a bit tough/chewy, but was still juicy. Side dishes were excellent too, just wish they offered kimchi. The Dak Dak sauce was going to be my favorite until I tried the ranch. I’m not even a big ranch guy but OH MY GOD. The ranch was the best thing I’ve had here. I could honestly drink it. The normal fries weren’t that great, kinda soggy, bland. I surprisingly loved the sweet potato fries, and I normally hate sweet potato fries

I tried all of the sauces and rated them below.

Sweet N Spicy - very garlicky with a hint of sweetness and heat. No complaints 4.5/5

Buffalo - great flavor, excellent heat, and you can really taste the gochujang. Wish it was a little spicier 4/5

Soy Garlic - very similar to the sweet and spicy but no heat. Very garlicky and very similar to a teriyaki in the best possible way. It was delicious, but just a bit too salty for me 3.5/5

Bbq - the sauce itself wasn’t bad by any means, it just wasn’t what I expected for “bbq” I thought maybe it would be similar to a tradition American bbq sauce or maybe even a Korean bbq like Bulgogi sauce but it was neither. It’s oddly sweet, I just didn’t care for it much 3/5

Service was incredible, got my food right away. Super friendly. I will definitely...

Went for the first time. Will not come again, ordered the 20 wing pack with various sides and sauces. The sauces were good but the wings were over cooked and super greasy. The fries were over salted. It seems like the second fry in the double fry is too short, because the wings are cooked all the way in the first fry. The sweet potato fries and pickled radish were okay.

Edit: My wording wasn’t very clear in my original post. In a double fry the first fry should be lower temp for a longer time with the second fry being shorter and at a higher temp to crisp them up. I was trying to say that during the first fry the wings are already too crispy and cooked all the way through or more. So on the second fry they just absorb the oil since it is too brief, causing them to be both over cooked and greasy. Also the batter is very thick. I assume that you go from a flour coat to the wet batter. In big batches the wet batter would eventually take up so much flour that it gets thick. I would recommend making the wet batter in smaller amounts, or switching it out once it gets too thick from the flour falling off the chicken. Although this will never be real Korean-style fried chicken, I really do hope u improve ur recipe. I will not be coming...