Nombe, a modern izakaya in San Francisco's Mission District, got its name from the Japanese word for someone who quaffs with gusto. As such, its roster of small plates is best enjoyed with drinks. These alarmingly good chicken wings epitomize the idea. Their secret: Chef Nick Balla coats the wings in rice flour before he plunges them into the fryer, then tosses them in a sweet-sour-spicy sauce made with honey, lime juice and ichimi togarashi (Japanese pepper flakes). They're a snack that makes you crave a cold beverage and wish you'd made more.