The hot case inside a drab Northeast minimart hides one of Portland’s most perfect chicken cravings: golden, juicy, salty-sweet wings that deliver a titanic crunch with each bite, so crisp you can nibble ’em down to the bone. A grease-streaked bag of six with grip of silky little spice-dusted jojos is six bucks. That’s it. The secret? Quality Draper Valley chickens sizzled in an open fryer rather than a soggy pressure cooker, according to owner Chris Chung, who’s been tinkering with his recipe for more than a decade. “I try this and I try that, and it came out good,” he shrugs. Chris Chung: master of understatement.