Oven-baked, never fried
Wings in Sioux City
Longshot wings are baked in the oven, not dropped in a fryer. Same crisp skin, seven flavors, none of the fryer grease. Six-piece, twelve-piece, or by the pound.
Sizes & Prices
| Size | Price |
|---|---|
| 6 Piece | $10 |
| 12 Piece | $18 |
| Per Pound · 2 lb minimum | $17 |
Six Flavors
Listed hottest to mildest.
- SrirachaThe hottest we make Heat level 5 out of 5
- Crimson HeatHouse heat, deep and red Heat level 4 out of 5
- BuffaloThe classic Heat level 3 out of 5
- Honey GarlicSweet and sticky Heat level 2 out of 5
- Bourbon BBQSmoky, barely any heat Heat level 1 out of 5
- Garlic ParmNo heat at all Heat level 0 out of 5
- PlainNo sauce, just the wing Heat level 0 out of 5
One sauce cup is included for every six wings. Extras are $1 — ranch, blue cheese, BBQ, buffalo, sriracha or honey garlic.
Why we bake them
No Fryer.
On Purpose.
A fryer is the easy way to make a wing. It is also the reason so many wings show up soggy, heavy, and tasting mostly of oil that has been working since lunch.
We bake ours instead. It takes longer and it takes more attention, which is exactly why most places don't do it. What comes out is a wing with crisp skin and rendered fat that still tastes like chicken underneath the sauce — and a kitchen that doesn't smell like a fryer at close.
Sauce goes on after the bake, so the skin stays crisp on the drive home.
There is no freezer in the building, so nothing gets held in frozen storage. What comes in frozen thaws in the cooler and gets used.
Wings for a Crowd
Ordering wings by the pound for a party, a team, or a job site? Call us and we'll get the numbers right.