Spice It Up: Our Take on Classic Hot Wings

Wings are one of those dishes everyone has an opinion about, so we spent time getting the fundamentals right before we ever touched a sauce: a proper dry brine, a hot enough fryer, and a rest before saucing so the coating actually holds.

From there, it comes down to the glaze. Our house hot sauce is built on scotch bonnet and a touch of honey to round out the heat, which is why it works as well on wings as it does drizzled over grilled meat elsewhere on the menu.

If you're not after maximum heat, our smoky barbecue glaze is the one most first-time customers land on, and it pairs well with the creamy dip we serve alongside for anyone who wants to cool things down between bites.

For the regulars who ask us to push the heat further, we can go hotter than what's on the standard menu, just let our staff know when you order. Consider yourself warned before you say yes.

Whichever way you take them, the wings are cooked fresh to order, not held under a heat lamp, which is the main reason customers tell us ours taste different from what they're used to.