The much-hyped wings sell out almost every night, and lines snake out the door. But they’re worth the wait.

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It’s more likely that you’ve heard about Bok A Bok than actually eaten there. That’s because its much-buzzed-about Korean fried chicken wings have sold out by 9 p.m. every night since it opened. The line snakes around the corner; eating here has become a test of patience and will. (Don’t get me started on the crying babies.)

Those who have successfully tried Bok A Bok have taken to Instagram and Facebook to boast. Social media can be a cruel, cruel place.

The popularity comes partly from the novelty. Korean fried chicken wings (KFC, they’re affectionately called) haven’t been a mainstream hit here like in other regions. These brined and double-fried wings are more crunchy (and more fussy) than your Buffalo variety, and are addicting to gnaw on when dunked or covered in a sweet or spicy sauce.

Bok A Bok

Korean

1521 S.W. 98th St., Suite D, (White Center) Seattle

206- 693-2493

bokabokchicken.com

Hours: 11 a.m.-3 p.m. and 5 p.m.-11 p.m. Tuesday-Sunday; sells out by 9 p.m. on most nights; closed Mondays

Prices: $

To score some at Bok A Bok, it’s best to come at 11 a.m. or at 5 p.m. You can also call in your order, but note: No one answers when the kitchen is slammed.

The menu: A simple line up of wings, thighs and breasts come with four sauce options: chili hot sauce, sesame soy garlic, ranch and Korean BBQ. You then can add a rice bowl ($4) or upgrade to a combo (a soft drink and one of eight sides from fries to mac and cheese).

Don’t miss: The boneless thigh is coated in a thin tempura-like batter, creating a juicy, crispy bite. It’s best with a rice bowl, with the egg yolk oozing over the kimchi.

Get the wings “naked” with the sauce on the side so they remain crispy. (They’ll stay crispy even 30 minutes later in a to-go box.) Korean BBQ and hot chili are their best sauces. The dense, but moist biscuit is like biting into a stick of butter.

What to skip: The sandwiches. Three of the four we tried all had the same problems — overworked with slaws, sauces and other add-ons, overwhelming the poultry and leaving the buns soggy, as messy as a Sloppy Joe.

The setting: It’s a no-fuss set up designed for efficiency — five tables on each side with space in the middle for folks to line up to order at the window. A walk-in fridge is being built to increase production, but the kitchen is still small, so expect lines until the buzz dies down.

Summing up: Two drumsticks ($6.25), two thighs ($8.75) with a rice bowl, two spicy chicken sandwiches ($8 each) including fries and a soft drink ($4) and 10 wings ($11.30), totaled $55.08, including tax, enough to feed three to four people.