🍗 Wing Week 2026

Don't Fear The Reaper

What’s on them: Pineapple Reaper Hot Sauce.

“We wanted the flavor of the reaper pepper, but not the face melting heat, so we balanced it out with the fruitiness of the pineapple a good punch of vinegar and other important ingredients for a hot sauce. These will definitely make you sweat but wont leave you wishing you hadn't tried them.”

Our Buffalo Wings

What’s on them: (gf) thai chili-habanero buffalo sauce, fried shallots, basil.

“Vinyl bar, việt vibes. Crafted by Chef Richard Le and rooted in memory, our dishes are a tribute to where we come from and where we’re going.”

Lord of The Wings

What’s on them: Dry rubbed, coriander, gochugaru, garlic, onion powders. With a side of Chinese hot honey mustard.

“Try our precious wings! A fellowship of spices comes together for a flavorful adventure!”

Hot Honey Buffalo Wings

What’s on them: Smoked low and slow in our smoker, flash-fried in 100% pure beef tallow, and tossed in our unique house-blend honey buffalo sauce (a custom mix of our house recipe buffalo wing sauce and Mike’s Hot Honey).

“We’re shaking up Wing Week by doing things the old-school way. We smoke our wings to lock in deep flavor, flash-fry them exclusively in rich beef tallow (zero industrial seed oils), and toss them in our signature sweet-and-spicy honey buffalo blend. Simple ingredients, massive flavor, and built for true wing lovers.”

Passionfruit Glazed Wings

What’s on them: Chicken wings glazed in a sweet-tangy passionfruit fish sauce, topped with crispy fried garlic and cilantro.

“Inspired by the lush passionfruit gardens of Vietnam, where vines climb beneath the warm sun and the fragrance of fresh herbs fills the air, these crispy chicken wings are glazed with sweet-tangy passionfruit and fish sauce. Finished with crispy fried garlic and fresh cilantro, they are bright, refreshing, and aromatic—a little taste of a Vietnamese garden in every bite.”

Spicy Pineapple Gochujang Sauce

What’s on them: Smoked and fried wings with spicy pineapple gochujang sauce. Dry rubbed and smoked wings then fried and tossed in the sweet, spicy umami bomb sauce. Flavors are developed by toasting garlic and ginger with Thai chiles, and enriched with caramelized honey, soy, and gochujang.

“Island Vibes- sweet, smokey, umami. Pair this with one of our frozen drinks from the slushy machine and you are in paradise!!”

Feisty wings

What’s on them: Fajita ranch dry rub with a drizzle of a jalapeño pineapple hot honey.

“It's going to have a bite, but with a sweet taste at the end.”

A Whole Picnic

What’s on them: Crispy wings, honey, za’atar, lemon, croutons, parsley, scallion labneh.

“Crispy wings glazed with honey, za’atar, and bright lemon, topped with crunchy croutons and fresh parsley, with cool scallion labneh on the side for dipping. A Mediterranean picnic, all in one wing.”

Crispy Fried Chicken Wings

What’s on them: Smoked apple, caraway, Calabrian chili, cider Mostarda dipping sauce.

“Inspired by the apples that make our cider, we are using them in every facet of our menu. Our wings are dusted in a smoked apple, caraway powder with just a little spice. Complimented by an apple cider based Mostarda dipping sauce.”

Mo's Garlic and Parmesan Wings

What’s on them: Garlic, parmesan, lemon, chile, gorgonzola dressing.

“Lemon Pepper Wings!!!”

Calabrian Dirty Bird Wings

What’s on them: Calabrian dirty bird sauce: roasted onions and garlic, honey, dried chiles, Calabrian chiles, apple cider vinegar, basil and cilantro all pureed with butter to finish and tossed on our smoked wings.

“Throwback to my Beaker and Flask days, IYKYK. This wing sauce was a huge hit in the late night menu. Now we have introduced the smoked wing to the old sauce and together they shine!”

Abuela's Mole Wings

What’s on them: Abuela’s Mole Wings Marinated in Xicha’s Chela Mexican Lager. They are a warm, smooth, rich bite, dipped into a crema queso fresco sauce with cilantro. Made with Doña Maria’s Mole, we add a hint of cayenne and a pop of lime. These wings are reminiscent of our GM’s grandmother’s mole.

“These wings are reminiscent of one of our staff's grandmother’s mole sauce. “One time when I was 5, I told my grandmother I liked the mole she made me. For the next 10 years, she made me mole at least once a week.” We recreated a nostalgic dish to share with you.”

Gochu-Gooey Wings

What’s on them: Hot and sour Gochujang butter dipped wings with pickled Serranos.

“This is a nod to our Asian inspired menu with just enough spice!”

Red Wings

What’s on them: Blood orange, Asian chili sauce, onion, garlic, paprika, cayenne, brown sugar, rice vinegar, and butter. Served with a side of marjoram-infused dressing of love and a steamed bun.

“The name says it all. Hot, crispy. juicy, and absolutely dripping with sauce. They're messy, they're indulgent and yes...we know exactly what we are calling them. Grab a couple, get your face dirty, and don't pretend you're here just for the chicken.”

Dracarys Wings

What’s on them: Beer-brined wings fried crisp and lacquered in our house-made Dragon Sauce spiked with garlic, ginger and chiles. Finished with toasted sesame seeds and green onions. Sticky, sweet and savory…until the Thai Dragon chile fire is unleashed. Dracarys!!

“Every Wing Week needs a dragon. We wanted a wing worthy of House Targaryen. Bold enough to claim the throne and fiery enough to defend it. Our house-made Dragon Sauce draws you in with sweet-savory flavor before the Thai Dragon chile heat begins to breathe fire. When the dragon lands, all must choose: another wing or another pint.”

Strawberry Scorpion Wings

What’s on them: A balance of fresh strawberries, scorpion peppers, brown sugar and honey sauce. Garnished with fresh bee pollen.

🌱 Veg/vegan substitute: Vegan drumsticks

““Have you ever gone 95 MPH in a Camaro blasting the Scorpion’s?!! That’s what it feels like when you eat these wings.” -Chef Adam”

Frenched Lollipop Chicken Drums

What’s on them: Crispy fried, Buffalo sauce, pickled vegetables, blue cheese dipping sauce.

“Crispy, saucy, and seriously craveable. Our crispy fried wings are tossed in tangy Buffalo sauce, topped with bright pickled vegetables, and served with cool, creamy blue cheese dipping sauce. It’s the perfect balance of spicy, savory, tangy, and creamy and exactly the kind of wing worth showing up hungry for.”

Al Pastor Wings

What’s on them: Al pastor chicken wings, pineapple-guajillo chile sauce, cilantro, cotija, and avocado ranch.

“A perfect balance of sweet, spicy, smoky, and tangy flavors.”

Lemon Pepper Dried Rub Wings

What’s on them: Old School Lemon Pepper Dry-Rub

🌱 Veg/vegan substitute: Vegan Wings

“Served with sliced celery and carrots, our dry-rubbed wings pack a punch of lemon and spice, crispy but still juicy, and perfect for dipping into our house-made sauces.”

Nutty By Nature

What’s on them: Wings are topped with a house-made Thai inspired spicy peanut sauce and a local chili crisp thats loaded with fried garlic, onion, and peanuts. Scallion and cucumber garnish.

“I was inspired by a super crunchy chili crisp that's made local and adds so much flavor to any bite. I knew our spicy peanut sauce and this chili crunch were meant to be besties. Super crunchy and Nutty by Nature. All wings are brined, par cooked and fried crispy!”

Thai Garlic Wings

What’s on them: Crispy chicken wings tossed in our savory house-made garlic sauce and finished with a generous sprinkle of golden, crispy fried garlic.

“Our wings are inspired by Gai Tod Kratiem (ไก่ทอดกระเทียม), a classic Thai-style fried chicken with garlic. We turned this familiar Thai favorite into crispy chicken wings, tossed in our savory house-made garlic sauce and topped with golden fried garlic for an extra crunch and bold, garlicky flavor.”

The Freight Train

What’s on them: Chef’s secret bbq dry rub, Carolina style Freight beer bbq sauce, pickled shishitos, and red onion, crispy hominy.

“Our wings start of with a gentle house smoke and then charred on the grill until crispy. Add a generous toss of tangy Carolina style bbq sauce spiked with Freight lager, pickled shishitos, and crispy hominy and you have the perfect marriage of American barbecue and Mexican street food! They are the perfect for summer weather and indulgence!”

Missin' Carolina

What’s on them: Creole smoked wings: a bold, deeply flavorful, and multi-textured culinary experience that perfectly marries deep Southern smoke with the tangy, vibrant flair of Louisiana and Carolina BBQ traditions. Other sauces available.

“Growing up in the South using the taste of the Carolinas. Southern cooking tradition is a sensory timeline of a person's life, passing down a profound relationship with food, community, and land. My recipes are bringing the South/Deep South to the great PNW. Come see for yourself!”

Spicy Elote Wings

What’s on them: Spicy chipotle-lime sauce, cotija, cilantro, fried corn ribs.

“These wings are a play on Elote a.k.a. Mexican Street Corn. Have them with a pint of our Dark Mexican Lager "Verano Oscuro" for a perfect summer pairing.”

Citrus Jerk Wings

What’s on them: A citrus jerk sauce served with ranch or blue cheese.

“Inspired by our chef’s time living in Jamaica, these wings have a balance of spice, citrus, and heat. Pairs perfectly with our World Famous Chi-Chi!”

Buffalo Peanut Sauce

What’s on them: Our homemade Buffalo sauce, Franks seasoned with 8 additional spices. Simmered and reduced. We then added peanut butter and further reduced it. Sprinkled sesame seeds over the top.

“A Thai twist on our regular Buffalo sauce. Served with shake of sesame seeds, carrots and Bleu cheese or ranch dipping sauce.”

Slammin Peach Habanero BBQ Wangs

What’s on them: Housemade peach habanero BBQ sauce, toasted pepitas, and chives.

“Crispy wings glazed with a smoky BBQ sauce made with caramelized peaches, habanero, and honey. The dish is finished with toasted pepitas and chives.”

Golden Thai Curry Wings

What’s on them: Marinated in minced garlic, onions, salt and pepper, oyster sauce, curry powder, fresh Thai chilis, lemon grass, ginger, and cornstarch. Deep fried in vegetable oil. Garnished with sliced green onions. Served with our signature sweet n' sour sauce for dipping sauce. Mild or Hot.

“Crunchy yellow curry chicken wings with perfect sweet and savory kick.”

Sticky Pepper Jelly Birds

What’s on them: Summer red pepper chili glaze.

“Something that makes you lick your fingers after.”

Asian Sticky Wings

What’s on them: Marinated in fish sauce, garlic, onion, cumin, coriander, and sumac. Rolled in rice and tapioca flour. Yuzu gochugang sauce.

“Crispy, sticky and full of flavor.”

Gochujang Teriyaki Sauce

What’s on them: Sweet teriyaki and savory gochujang with toasted sesame, garlic, lime, and brown sugar, finished with jalapeño, habanero, and Frank’s for a spicy-sweet kick.

“We love teriyaki sauce, but wanted to give it the Fire on the Mountain treatment, so we added some heat. Sub soy-based vegan nuggets for no upcharge. Sauce is vegan.”

Hatch Chile Avocado Sauce

What’s on them: A bright and tangy blend of Hatch green chiles, avocado, jalapeños, lime, cilantro, garlic, and honey.

“It's Hatch Green Chile season! Sub our soy-based vegan nuggets for no upcharge. Sauce has honey and is not vegan.”

Mumbo Sauce

What’s on them: A sweet and tangy mix between barbecue sauce and sweet-and-sour sauce, garnished with fried shallots.

“This is a popular wing sauce and dipping sauce in the Washington DC area. Sub our soy-based vegan nuggets for no upcharge. Sauce is vegan.”

Seoul Fire

What’s on them: Double-fried gluten-free chicken soaked in spicy Korean inspired Nashville Hot “sauce,” dusted with ample seasoning and served with pickles and white bread.

“As much as I love Korean-fried chicken, Nashville Hot is one of my favorite variations of fried chicken. So yeah, let’s do a Nashville with a lil’ Seoul.”

George's Smokehouse Wings

What’s on them: Smoked then tossed in our tangy, sweet, house made BBQ sauce.

“Inspired by Texas barbecue, our smokehouse wings are a labor of love. We fully cook them low and slow in our APPLEWOOD SMOKER, giving them a gentle, sweet smoke flavor. After cooling, they’re flash-fried EXTRA CRISPY to order, then immediately tossed in our tangy-sweet, house-made BBQ sauce. Served with carrots, celery and homestyle ranch. Smoked. Crispy. Saucy. Unforgettable”

Thai Sticky Chicken Wings

What’s on them: SSS Thai Wings (Sticky/Spicy/Sweet) This recipe plays with common hot chili wings ideas yet introduces Thai flavor influences.

“SSS Thai Wings (Sticky/Spicy/Sweet) 🍗 🍗🍗 Tossed in a savory, sweet, garlicky Asian marinade, then basted until well covered and very, very sticky. The sauce is what makes the wings taste a combination of sweet, spicy and salty, makes the flavors of this dish explode and finger-licking-good sticky👅 🧻🧤🤤 Be sure to have plenty of napkins ready on the table or shamelessly suck your finger clean!”

Pozole Rojo Wings

What’s on them: Crispy double-fried wings tossed in a smoky house-made pozole sauce. Made with slow simmered ancho, guajillo, and arbol chiles blended in pork broth with hominy, garlic, and Mexican oregano. Topped with red radish-onion slaw, lime, and cilantro

“Our spicy, velvety wing sauce and crisp, radish-onion slaw capture the rich flavors and soul of Mexican pozole rojo.”

GFB🔥 🍑 🥵 Wings

What’s on them: Smoked and fried whole wings, tossed in fermented habanero peach honey hot sauce glaze!

“Our hot sauce is FIRE, so we cooled it down with local peaches and honey. Once it hits those smoked wings fried crispy you get this masterpiece. You'll need a beer or two to make it a perfect Wing Week stop.”

Calabrian Chili Crisp Wings

What’s on them: Chili crisp, pickled celery, Italian ranch.

“Momofuku got nothing on us.”

Calabrian Chile AB&J Jumbo Wings

What’s on them: Crispy buttermilk-dredged wings tossed in fire-roasted Calabrian chili sauce, finished with almond butter and jam for the perfect sweet-heat balance.

“Inspired by our local sauce makers - Let's Get Saucy competition winner, Silagy (R) Fire-Roasted Calabrian Chili Sauce. Chef Troy transformed a local favorite into something unforgettable. Paired with almond butter and jam these wings celebrate the creativity, collaboration, and flavor innovation that happens when community comes together.”

Greek Wings

What’s on them: Fried wings flowered with a Greek herb dredge. Tossed with a garlic lemon butter sauce. Topped with crumbled feta. Served with Tzatziki.

“These Greek wings are more than just a menu item, they’re part of our family’s story. Our father first served his version of Greek wings many years ago at his own restaurant, and they quickly became a favorite. We grew up with these familiar flavors, so bringing the wings back at Greek Street is our way of honoring him and continuing what he started. We keep them simple, using classic Greek ingredients like oregano, lemon, garlic, and feta, with tzatziki on the side for dipping. It’s an old family favorite brought back for a new generation.”

Jeow Som Wings

What’s on them: 3 whole wings fried naked with house made spicy Jeow som dipping sauce. (Gluten free)

“Our wings are swimming in a salt, sugar, peppercorn, garlic, ginger brine for 2 days then fried naked served with a mouthwatering spicy Jeow som sauce (Thai chili, fish sauce, lime juice, palm sugar, cilantro). It's gonna be a good one folks!”

Pickle Back Wings

What’s on them: Our signature dry rub.

“These wings are brined in a blend of Jim Beam bourbon and pickle juice along with some spices, then we toss them in our signature dry rub and fry them up. They are nice and crispy thanks to the brine, but still juicy fall off the bone delicious. Yum!”

Pomegranate Molasses & Harissa Wings

What’s on them: Pomegranate molasses and harissa glaze, served with a Za'tar yogurt dipping sauce.

“For the lovers of the sweet heat, without the extra umph on the heat. Rich, sweet and sticky from the pomegranate molasses rounded out with the warming spice of the harissa. Pair that with the cooling yogurt dip and an ice cold beer, doesn't get much better than that.”

Peach Don’t Kill My Vibe

What’s on them: Whole wing segments are brined then dredged in rice flour & potato starch, fried until golden brown and delicious, then tossed with a spicy peach agrodolce. Served with an apple-jicama slaw.

“With the end of stone fruit season we wanted to give a hot farewell to peaches. Apple-jicama slaw with cinnamon takes the heat off and brings us into fall.”

Honey Patis Ginger Wings

What’s on them: Sweet and spicy honey with ginger, and patis (Filipino fish sauce).

🌱 Veg/vegan substitute: Vegan wings tossed in the sauce (sauce does contain honey and fish sauce, so it can’t be considered vegan)

“This is the quintessential umami flavor, hitting all the taste buds with sweet, spicy, and savory.”

Island Fire Wings

What’s on them: Sauce: charred pineapple, lime juice, agave, salt Salsa: roasted Serrano, charred yellow onion, cilantro, lime juice, salt, black pepper

“The wings themselves are sweet, tangy, and delicious by themselves. The Serrano salsa is spicy, on the side for you to decide how much or how little you want.”

Smokin' Joe Frazier Wings

What’s on them: Smoked wings with honey and Calabrian chili.

“Smoked wings tossed in a sticky honey-Calabrian chili sauce, balancing sweet, smoky richness with a bright, slow-building heat.”

Bulgogi Wings

What’s on them: Cucumber salad, gochujang ranch.

“Just a wing thing.”

Outlaw Verde

What’s on them: Aji Verde Sauce; serrano peppers, fresh cilantro, green onions, garlic, lime juice, and queso fresco!

“Meet the Outlaw Verde! We're taking wing week south of the border with crispy wings tossed in aji verde, a vibrant, creamy and spicy Peruvian GREEN sauce. Then we give it the Lariat Lounge treatment with a shot of tequila and a squeeze or two of lime. Finished with queso fresco crumbles, green onions, and whole grilled serrano for anyone ready to ride a little hotter. A little creamy, a bit fiery, and a whole lotta outlaw!”

Ancient Secret Recipe Orange Chicken Wings

What’s on them: A combination of sweet and savory, these spicy chicken wings are sure to be a hit. Garnished with toasted sesame seeds, fresh orange and served with sriracha ranch for dipping.

🌱 Veg/vegan substitute: Yes

“It was revealed to us in a dream.”

Blazy Daze

What’s on them: Bone-in or boneless wings tossed in our house-made beer cheese and coated in crushed Takis. Served with ranch and hot honey.

“At Lazy Days Beaverton, we sometimes blaze. We get a little hungry; we get lost in the haze. But it’s Wing Week now, and we made Blazy Daze— A wing so good, it deserves its own praise. We drowned ’em in beer cheese and stacked Takis for days: A little crunch, a little heat, in all the right ways. Call it the munchies, a craving, a phase— It’s just another day at Lazy Days.”

Cat Basket

What’s on them: Lemon pepper dust can be made mild or with hot honey.

“Chicago-style chicken everything! Our wings are made with fresh no pre-batter or frozen chicken. Handmade chicken wings cooked with love.”

BEAMIN’ LOVE

What’s on them: Jim Beam bourbon-gochujang sauce, crispy fried garlic, furikake & fresh lime.

“Crispy fried wings tossed in our house-made Jim Beam bourbon-gochujang sauce — sweet, savory with just the right amount of Korean chili heat. Finished with crispy fried garlic, furikake and fresh lime. Big flavor, a little bourbon kick, and definitely not your average wings. 🔥”

Peachy Keen Wings

What’s on them: Half dozen bone-in wings with a bourbon, peach, and jalapeno glaze, topped with crispy onions.

“Glazed in a rich blend of bourbon, sweet summer peaches, and fiery jalapenos, these wings pack a sweet, spicy punch. Crispy onions on top add a satisfying crunch to every bite. These wings are the perfect farewell to summer flavors.”

Aji Pisco Wings

What’s on them: Confit garlic, passion fruit, rocoto pepper, bacon, and pisco.

“Crispy chicken wings glazed with a vibrant passion fruit and rocoto pepper sauce, balanced by the richness of confit garlic and smoky bacon oil, then finished with a splash of pisco. Sweet, spicy, savory, and bright, with layers of Peruvian-inspired flavor in every bite.”

Lollipop Whole Wings with GO Sauce

What’s on them: Lollipop pop whole wings with garlicky honey gochujang soy glaze.

🌱 Veg/vegan substitute: Tofu

“The bone is popped out making the wings easier to eat. Dry brined overnight, deep fried, tossed in our GO Sauce. Hella DELICIOUS!”

Cluck Around & Find Out

What’s on them: Crispy fried chicken wings tossed in a house made Alabama white sauce, topped with green onion served with carrots.

“Cluck around and find out about our crispy, golden chicken wings coated in a creamy house made Alabama white sauce made with tangy vinegar, rich mayo, zesty lemon, and a bold blend of black pepper and spices. Juicy and irresistibly tangy with just the right amount of Southern-style kick.”

Mo Jerk

What’s on them: Pineapple and mo-haze-ic IPA infused jerk sauce with more pineapple and pickled red onions.

“I've been told whenever I cut pineapple it magically turns sweeter. So I had to put it to the test! Probably the best jerk sauce you've ever had. With our flagship hazy IPA added in for an extra kick, you really can't pass this up.”

Pineapple Thai Chili wings

What’s on them: Pineapple, garlic, birds eye peppers, soy sauce, and rice wine vinegar.

🌱 Veg/vegan substitute: Tempeh wings on a sugar cane stalk

“Sweet and tangy pineapple glaze with Thai chili heat!! What more can we say.”

Red Dragon Wings

What’s on them: Citrus infused gochujang glaze, lime zest, toasted sesame, butter.

“We wanted to showcase a little bit of our chef's Korean flavors in this wing.”

Alas Coladas

What’s on them: Toasty coconut breading, fry to perfection, and topped with fiery habanero and pineapple jelly.

“Tropic like is hoooot! Vacation calories don't count, right!!!!”

When in Rome...

What’s on them: Pecorino Romano cheese, toasted black peppercorns, red wine pickled red onions.

“Cacio e Pepe inspired wings... because when in Rome, why not?”

A Chicken Wing Named Desire

What’s on them: Six dry-brined, Cajun-spiced wings smothered in savory étouffée gravy and finished with parsley and chili oil.

“This dish takes a classic Southern comfort food approach and gives it some barroom theatrics. Bright, hot, and just a little bit dramatic.”

Hot Honey Mojo Wings

What’s on them: Hot honey mojo wings combine the citrusy, garlic-forward punch of Cuban mojo with a sweet and spicy hot honey glaze. Three whole chicken wings, oven-roasted on the bone until caramelized and crispy, then drenched in our hot honey garlic + citrus glaze. Served with our avocado cheesy mojo dressing and fresh carrot sticks. FYI: the wing tips are (the best part) they are entirely edible and Stardog Champion level delicious!

“Pambiche’s hot honey mojo wings feature a coating of vibrant, glossy glaze over golden brown, slightly charred, oven roasted whole chicken wings. When you bite into one, you get an immediate rush of sweet honey heat paired with a bright, zesty citrus punch from the sour orange. Underneath the sweet-and-spicy glaze, the meat’s bold backbone of garlic, cuts through from the Cuban marinade. Served with our Avocado Cheesy Mojo Dressing and fresh carrot sticks. Reminder: the tips are (the best part) they are entirely edible and very delicious!”

Peace, Love, and Spicy BBQ Wings

What’s on them: These spicy BBQ wings are the perfect combination of our hot wing sauce mixed with BBQ sauce. Served with blue cheese dressing, carrot, and celery.

“These wings are directly inspired by our own chef's favorite flavor of wings. A classic BBQ flavor with a little kick to them to keep Portlanders warm, but not *too* warm. For those looking for more heat, our chef can kick it up a notch with the Sambal Wings.”

ABQ XMAS

What’s on them: Smoked wings with Seth's signature Hatch chile dry rub served with green chile ranch.

“We might be Texas, but we love our New Mexico friends, too! If you've never been asked "red, green, or Christmas?" it means do you like your chiles red, green, or both. We say why limit yourself when it can be Christmas every day.”

Jim Beam BBQ Wings

What’s on them: Jim Beam infused with a crave-worthy sweet-and-spicy BBQ sauce, blending honey, ketchup, Worcestershire sauce, and a kick of bold flavor.

“Sweet, smoky, and finished with a splash of Jim Beam, our BBQ Wings bring big flavor to Wing Week. Served with crisp celery sticks and your choice of dipping sauce, they’re the perfect bite for wing lovers!”

Derpy Wings

What’s on them: honey • pineapple • aleppo • chipotle • tomato

“We wanted to make a wing that hits sweet, smoky, spicy and a little weird in the best way. Honey and pineapple bring the sweetness, Aleppo and chipotle bring the heat and smoke, and tomato gives it some depth. Sticky, messy, addictive.”

Rad Na Dip Wings

What’s on them: Chicken broth, fermented soybean paste, chili, oyster sauce, soy sauce, garlic, sugar, white pepper, and cornstarch.

“Crispy wings served with a spicy, warm, savory Rad Na dipping gravy. Inspired by the iconic Thai noodle dish, our Rad Na gravy is glossy, garlicky, and deeply savory served warm on the side.”

Tamarind Fire Wings

What’s on them: Tamarind powder, cayenne pepper, salt, sugar, garlic powder, and other spices.

“Sour meets heat. Crispy wings dry-rubbed with a tangy tamarind and cayenne mixture. That tamarind brings the same tart, fruity punch you'd find in Pad Thai, rounded out with garlic, onion, and a touch of ginger.”

Drunken Clucker

What’s on them: Maple bourbon, rosemary, and chili flakes.

“These bourbon and maple-based wings are sweet, spicy, and super savory!”

The Hog Wild Wing

What’s on them: Sweet and smoky sticky maple and mustard sauce with a crunchy bacon topping with a fiery kick.

“We think we will make our grandma proud on this one. If not, we blame it on the recipe book she left us. LOL”

Larb wings

What’s on them: Fried chicken wings, coated in Northeastern Thai-style sauce, seasoned with roasted rice powder, shallots, green onion and ngao gai.

🌱 Veg/vegan substitute: Tofu

“Fried larb chicken wings have inspiration from Northeastern-style dipping sauce; when tossed with fried chicken, it creates a savory flavor provide a good balance of tangy, sweetness and saltiness.”

Golden Vision

What’s on them: Our wings are dry marinated in a spice blend that includes coriander, garlic, and cumin so they will be flavorful and crispy. Next they are fried then sautéed in our starfruit-mango-habanero sauce.

🌱 Veg/vegan substitute: TVP

“Our recipe was delivered to us by means of divine intervention, a celestial signal. Our astral guides have commanded us to carry out their plans so that we may offer six sweet, crispy, spicy, tropical wonders that prove that you can be all things to everyone.”

Cherry Blackout BBQ

What’s on them: Marinated wings with local cherry bbq sauce.

“Made with Oregon cherries and our house bbq sauce.”

Basque Hot Chicken Wings

What’s on them: "Nashville heat. French manners. Wings and fines herbes ranch." Fried chicken wings dipped in Basque hot chicken butter, served with fines herbs ranch.

“It's Nashville hot chicken's cousin from France — same fiery attitude, but with a beret and better cheese. Buttermilk-fried wings get blistered in a piment d'Espelette cayenne butter (Basque country's answer to cayenne oil), landing somewhere between Music Row and the Pyrénées. Served wings-only, because that's the only correct way to eat hot chicken, alongside a fines herbed ranch for when things get too spicy to be polite about it.”

Song Charoendee

What’s on them: Another year of Wing Week means we’re still serving you with our signature dry rub style!

“Thai green curry, but dry rub version as we always do it, with a non-stick surface. It’s easy to handle with your hands, but trust me, it’s definitely going to stick to your mouth! ^_*”

Salt and Pepper Wings

What’s on them: Crispy fried chicken wings wok-tossed with garlic, onion, scallions, and our house salt & pepper seasoning.

“Crispy, savory, aromatic, and packed with flavor. Fried until golden and extra crisp, then wok-tossed with garlic, onion, scallions, and plenty of pepper for that perfectly balanced salty, garlicky, craveable flavor.”

Wings

What’s on them: Oak smoked wings glazed in a Jim Beam and red Fresno pepper glaze. To be dipped in a charred jalapeño blue cheese dressing. 🌶️

“Queued up from our Latin American roots, we smoked those wings in a mixture of white oak and Mesquite, then we took a sharp left turn and flash fried those browned bird wings. Then they were glazed in a blend of Jim Beam, raw sugar and Fresno peppers. Once candied and the bourbon pepper mixture is stuck all over, they are ready to be dipped in a blue cheese, chard jalapeño mixture. The whole thing goes down like a caramelly, spicy, charred oak barrel on steroids.”

Sweet & Spicy Shoyu Wings

What’s on them: Whole Draper Valley Wings brined in gi ginger, garlic, salt, chili flakes, peppercorns, sugar, and champagne then baked then chilled. Dusted with corn starch, fried crisp then tossed in a sweet & spicy shoyu, and topped with green onions and toasted sesame seeds. Served with wasabi ranch and carrot sticks.

“I love the quality of Darper Valley chicken and wanted to showcase they're whole wing with an kicked up version of a traditional Asian flavor.”

Thai Sticky Wings

What’s on them: Thai coconut curry glaze, cashews, basil, and sesame seeds.

“Crispy wings tossed in a rich Thai coconut curry glaze, topped with crunchy cashews, fragrant basil, and toasted sesame seeds for a sweet, savory, nutty, aromatic finish.”

Spice Bag Wings

What’s on them: Breaded and fried wings tossed in an Asian spice blend, topped with a curry sauce and watermelon radish.

“Take a trip across the pond with us! Inspired by Spice Bags, popular pub fare in the UK, these wings are gently spiced, super crunchy, and drizzled with a highly addictive curry sauce. Cheers!”

Crispy Mango Habanero Wings

What’s on them: Crispy fried wings, tossed in mango habanero sauce, carrot & celery, blue cheese.

“Mango Habanero Heatwave 🌶️🥭 Crispy, golden wings tossed in a sweet-and-fiery mango habanero sauce that brings the heat without stealing the show. Served with crunchy carrots and celery and a side of cool, creamy blue cheese to tame the flames. Sweet. Spicy. Seriously addictive.”

TapTap Creole Wings

What’s on them: Crispy chicken wings tossed in our house-made Creole sauce, made with fresh epis, garlic, peppers, and a touch of citrus.

🌱 Veg/vegan substitute: Krikrak Burger (tofu)

“Our gluten-free Creole Wings come straight from the flavors we grew up on in Haiti and across the Caribbean. Each wing is seasoned with our own blend of herbs and spices, fried crispy, and tossed in a house-made Creole sauce. It's a small taste of home, and it's what TapTap is all about which is bringing real Haitian flavor to every plate.”

Mango Habanero Frenched Chicken Drums

What’s on them: Mango Habanero Frenched Chicken Drums with carrots Celery and ranch dressing.

“Sweet heat with a little attitude. Our frenched chicken drums are tossed in a bold mango-habanero sauce that brings the perfect balance of tropical sweetness and fiery heat. Served with crisp carrots, celery, and cool, creamy ranch for the ultimate sweet-and-spicy wing experience.”

Buffaloed and Confused

What’s on them: Franks extra hot sauce, Weber’s horseradish mustard, minced garlic, Worcestershire sauce.

“Classic buffalo heat meets the bold kick of Buffalo, New York’s own Weber’s Horseradish Mustard in a wing that doesn’t know whether it wants to be spicy, tangy, or downright addictive. It’s a little Buffalo, a little horseradish, and a whole lot of delicious confusion.”

Smoked Drummies

What’s on them: Smoked vegan wings seasoned with a garlic-herb rub, then tossed in your choice of Creamy Lion’s Mane Buffalo or Reishi Pineapple BBQ sauce.

“We’re putting a Dusted Cup spin on Wing Week! Our vegan wings are seasoned with a savory garlic-herb rub, smoked for deep, rich flavor, then finished in one of two house sauces: creamy, tangy **Lion’s Mane Buffalo** or sweet and smoky **Reishi Pineapple BBQ**. Plant-based wings done a little differently. 🍄🔥”

Mount Hood Wings

What’s on them: Charcoal grilled, yogurt marinated wings, tossed in our signature 4 spice blend infused hot honey, topped with shaved sirene (Bulgarian feta), finished with a sprinkle of Bulgarian savory

“Only Mt Hood has snow in September! We love our PNW nature. Come ski down our mountain of feta and just be careful not to get stuck in the hot honey glaze!”

Mount Etna Wings

What’s on them: Fried wings, tossed in an Amatriciana inspired sauce made of roasted red peppers, San Marzano tomatoes, sundried tomatoes, cooked down in rendered bacon fat, toasted black pepper, served with extra sauce in the middle to mimic a lava filled crater, drizzled black garlic aoili and bacon "lava rock" crunch.

“Surrounded by mountains and volcanoes in the PNW, we wanted to honor the wonders of nature in Italy by featuring its largest and most active volcano, Mount Etna. We hope that our presentation of this dish can take you right to Sicily!”

Ch-Ch-Ch-Ch-Cherry Bomb

What’s on them: Cherry Cola Chipotle BBQ

“Remember your first Cherry Cola? Mind-blowing! They made something amazing..."amazing-er." Now, you'll never forget your first Cherry-Cola-Chipotle-BBQ Wing, the Ch-Ch-Ch-Ch-Cherry Bomb! A carefully crafted BBQ sauce layered with tart cherry, caramel-ly cola, smoky chipotle and the perfect amount of heat on the back end...it sings, "Hello world, I'm your wild "wing." I'm your ch-ch-ch-ch-Cherry Bomb!”

Hot Honey Cornbread Crunch

What’s on them: Hot honey butter wing sauce with toasted corn bread crunch sprinkled on top. Served with jalapeno ranch.

“Heat and sweet meet a cornbread treat! Sticky in all the best ways.”

Katsu Me Outside

What’s on them: A tangy, savory, sweet, Japanese bbq sauce. Topped with scallions and sesame seeds. *allergy: fish sauce

“We put fish sauce in a Japanese BBQ glaze and somehow nobody's complained yet. Tangy, savory, sweet — the whole roster. Topped with scallions and toasted sesame seeds. Pairs best with a second order (of beer). (Contains fish sauce.)”

Jalle Berry BBQ

What’s on them: House-made BBQ sauce with jalapeño marionberry jam and hot honey. Sweet, hot, and rich, just like its namesake.

“BBQ sauce mixed with local marionberry jam, jalapeño, and honey.”

Dark Wing Duck

What’s on them: A sticky Waning Echoes Honey Stout glaze.

“They’re not duck! They’re not even pretending. They’re whole chicken wings—beer-brined, house-smoked, deep-fried and coated in a sticky Waning Echoes Honey Stout glaze. Dark. Smoky. Sticky. Dangerous.”

Chimi Of the Damned

What’s on them: Chimichurri, garlic, red wine vinegar, red pepper flakes, olive oil, jalapeno, lemon juice, dried oregano, salt, pepper.

🌱 Veg/vegan substitute: STICKY TAMARIND WINGS: Crispy vegan chick’n wings

“THE WINGS HAVE BEEN POSSESSED. Crispy chicken wings drenched in a violently delicious chimichurri of garlic, red wine vinegar, red pepper flakes, olive oil, jalapeño, lemon, oregano, salt & pepper. Bright. Garlicky. Herby. Spicy. DEMONICALLY GOOD. Are you Vegan? Don't worry we have legendary vegan wings from Dingers Deli as well!”

Zesty Apricot Wings

What’s on them: Apricot sriracha glaze, ginger, sesame seeds and scallions with a Yuzu honey yogurt dipping sauce.

“Sweet stone fruit flavor, a touch of heat and a cool citrus dip make these wings ready to hit. Your tastebuds will dance.”

Szechuan Hot Honey Mustard

What’s on them: Oak smoked, tallow fried wings slathered in our tangy mango Carolina sauce with a hefty drizzle of Szechuan hot honey, toasted sesame, and scallions.

“WHAT IF WE GOT A KIDDIE POOL FULL OF BLUE CHEESE DRESSING AND MADE @ericoftheanbu, @jesseeatsalot, and @pdxwingguys WRESTLE IN IT FOR THE ILLUSTRIOUS TITLE OF PORTLAND'S WING CHAMPION(s? Not sure if pdxwingguys is multiple dudes or a psychopath, either way, a tag team BigBlueCheese match would be crazy.)”

Glossy, Gooey, Pommy

What’s on them: Crispy wings, pomegranate glaze, roasted red pepper garlic mayo, garlicky toum.

“Crispy wings glazed with tart-sweet pomegranate and drenched in roasted red pepper garlic mayo, with garlicky toom for dipping. A little sweet. A little savage.”

Garden Party

What’s on them: Crispy wings, pomegranate glaze, roasted red pepper garlic mayo, garlicky toum.

“Crispy wings tossed in bright green harissa with feta, cilantro, parsley, jalapeño, and red onion, served with creamy tahini on the side for dipping. Hot and herby.”