What's The Sauce?

Open Saturdays · 1–8PM · Brooklyn What's The Sauce?

No secrets. Just sauce.

We’re redefining wings with fresh, air-chilled chicken, clean ingredients, and a slow-baked process that delivers deep flavor and a crispy, satisfying crunch—without the grease. The result is honest, high-quality food built to carry bold sauces: wings that taste as good as they feel, crafted with integrity and unapologetically saucy.

Meet the 5 sauces → See the menu Find us Saturday

Garlic lemon pepper wings spilling from a kraft takeout box, one wing dipped in ranch, warm cinematic light

Saturday, boxed up ↓

None of the grease

We had one problem
with wings: all of them.

Bar wings are a frozen afterthought. Fast-food wings taste mass-produced — at New York prices. So we stopped waiting for somebody else to get it right and baked our own.

Wings
First

Not a side. Not an appetizer you order to fill the table. The whole point. We do one thing on purpose, and we do it all the way.

Sauce From
Scratch

Every one of our five sauces is made by hand. No preservatives, no powders, no shortcuts. Just the good stuff, layered until it's loud.

Always
Fresh

Air-chilled chicken — no bulk freezer bags, no mystery burn. Clean ingredients you can actually pronounce. Real chicken, every Saturday.

Oven
Baked

Slow-cooked in the oven until they're properly crispy — no grease bath required. Wings never needed the deep fryer. We're done pretending they did.

The hero · five of them

Tap any sauce for the heat and the tasting notes. Every order, any sauce — your call.

The menu

Keep it simple.

Wings, the way they should be. Pick a sauce, grab a side.

Plant-based

Cauliflower wings,
same energy.

No chicken, no compromise. Our cauliflower gets the exact same slow-cooked, not-fried treatment and the exact same five sauces. Crispy, saucy, shareable — for the table that doesn't all eat the same.

Crispy baked wings tossed in sauce, close up

How we got here

It started in a home kitchen, making wings for friends.

About five years ago we started making wings at home — not as a business, just because we wanted really good wings and couldn't find them. Bar wings were a frozen afterthought. The wing chains had variety but that mass-produced taste that never felt right.

So we figured it out ourselves. We never understood why wings had to be deep-fried, so we baked them — slow-cooked in the oven, dialing in the timing until they came out crispy, juicy and right. We made every sauce from scratch, which meant full control of the ingredients and nothing unnecessary in the bottle.

For years the feedback was the same: "you should sell these." Eventually, we listened.

What we're building is a food business that's intentional with the food — so you can enjoy something you love without compromising on quality, health or value. That's the whole sauce.