When Erica Montgomery first opened her soul food cart, Erica’s PDX, she didn’t make wings. She specialized in her family recipes, things like her grandmother’s shrimp croquette and smothered chicken — the dishes she grew up eating in Atlanta. “I moved here, and it was a way to be with my family members through the food,” she says.
But as she developed a reputation for her SE 82nd cart, customers started to ask for wings; she threw them on the menu as a special. They were a hit, and she decided to add them to the menu: everything from Atlanta-style lemon-pepper (“extra wet,” in her words) and Buffalo bacon
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