
Lemon Pepper
Citrus / black pepper / sea salt

We bake, not fry.
Real chefs. Real ingredients. No shortcuts, no fryer, no food hangover. Just wings done properly — and made with love.

— 01 / Why baked
We hand-rub every wing, marinate it for a full day, then bake it until the skin shatters and the inside stays absurdly juicy. The fryer never sees the bird.
— 02 / The flavors
Six signature rubs and glazes. Built by chefs, tested at midnight, served loud.

Citrus / black pepper / sea salt

Smoke / sweet / a slow burn

Roasted garlic / aged parmesan

Habanero / fermented chili

Bourbon barrel / molasses

Gochujang / sesame / scallion

— 03 / The kitchen
Love Baked Wings by
Chef Mike Shand
A fine-dining veteran turned wing obsessive. Mike traded white tablecloths for a 500° oven and a single mission: prove a baked wing can out-crunch, out-flavor, and out-class anything pulled from a fryer.


Cold pours.
Hotter wings.
Open till late · 7 nights