Choosing a wing for your kitchen
The two decisions that matter are size and whether the wing arrives raw or par-fried. Bigger wings look better on a plate and justify a higher menu price, but they cost more per piece and take longer to cook through — if your ticket times are already tight at peak, a medium wing may serve you better than a jumbo.
Par-fried wings are the single biggest time saver in a wing program. They have already been cooked once at the plant, so you are finishing rather than cooking: shorter fry time, more consistent doneness, and far less risk of an undercooked wing going out during a rush. The trade-off is a slightly higher case price and a little less control over the final texture.
Sauced in-house or pre-sauced
Most operators sauce in-house because it is cheaper and lets you own the flavour. Pre-sauced wings make sense if you are running a limited menu, a ghost-kitchen brand, or a location without the labour to toss to order. If you do sauce in-house, we carry the hot sauce, BBQ and dry rubs on the same order — see dry goods and pantry.
What wings do to your fryer
Wings throw a lot of fat and moisture into oil, so a heavy wing program shortens oil life noticeably. If wings are a big share of your volume, budget for more frequent filtration and consider a higher-stability oil — we go through that math with customers on our fryer oil guide, and we stock the oil and filter supplies to match.
Tell us what you go through.
Send your order guide, or just a photo of last week's invoice. We price it line by line, tell you where we are stronger and where we are not, and bring samples before you commit to anything.
Common questions
What size wings should I order?
Jumbo for plate presentation and premium pricing, medium when you need more pieces per case and faster cook times. Most bars land on large as the compromise. We will send samples of two sizes so you can plate them side by side.
Do you carry drums and flats separately?
Yes, when the market allows. Separated wings cost more per pound than whole wings because the processor does the work, and availability on flats-only moves with demand.
How are wings priced?
Wings are one of the most volatile proteins on the truck — the market can move week to week. We will tell you when a market is climbing and when it is worth buying ahead rather than quoting you a number that expires in a week.