Union Street · Since Day One
Every Wing
Hand-Tossed,
Sauce-Brushed
to Perfection
We don't fry and forget. Each batch is tossed, brushed, and finished with the same care our neighbors on Union Street have come to expect — crisp skin, sauced thoroughly, never soggy.
Our Story
Born on Union Street,
Built on Reputation
Brooklyn Wing House started with a simple conviction: a wing doesn't need to be complicated to be extraordinary. No deep-fried-then-sauced-and-left-to-sog. Every order follows the same sequence — fry until golden, toss in the sauce while hot, brush again for gloss, and serve immediately.
Our sauces range from the honest heat of our signature Cayenne Glaze to the smoky depth of our Bourbon BBQ. Each one is mixed in-house, tested against a fresh batch, and adjusted until it earns a place on the board. That's the standard we set for ourselves, and the one our regulars hold us to.
The Process
Three Steps,
One Standard
Fry Until Golden
Double-fried for maximum crisp. The first fry cooks through; the second builds the shell that holds the sauce without surrendering its crunch.
Toss & Brush
While the wings are still hot from the fryer, they go into the toss bowl — sauce measured, not dumped. A second brush pass ensures every ridge is coated and every bite is balanced.
Serve Immediately
No holding bin. No sitting under a heat lamp. The moment the brush comes down, the order goes out. That's how you keep the crust intact and the experience honest.
Visit Us
Find Us on
Union Street
Hours
- Monday – Thursday11am – 10pm
- Friday – Saturday11am – 12am
- Sunday12pm – 9pm
Get in Touch
Questions,
Catering, or Just Hello
Whether you're planning a gathering, have a question about our sauces, or want to place a large order — we'd love to hear from you. Responses typically come within a few hours.
