Wings the proper way, by the count.
Bone-in, fried to order, tossed in a short list of sauces we actually stand behind. You order them by number — 10, 20, 30, 50 — the way it's done here. Celery and blue cheese come with.
A wing tavern, not a sports bar.
- 01
Bone-in, fried right
Whole wings split into flats and drums, fried till the skin sets up, then tossed — not baked, not pre-sauced and held.
- 02
A short sauce list
Four heat levels, one dry, one rotating. We'd rather do six sauces properly than thirty badly.
- 03
By the count
Order 10, 20, 30, 50. Split the heat across the order. Celery and blue cheese always come with.
The proper order.
First time in? Order like you've been coming for years. Answer four things and we'll write your ticket — the way the bartender would set you up.
Short, and on purpose.
Heat is shown on its own scale — the flavor's the same honest Buffalo-style butter-and-cayenne base whether you order it Mild or Extra Hot. The dry rub and the rotating flavor stand apart.
What else the fryer does.
- Friesstraight-cut, skin-on$5
- Onion ringshand-battered$7
- Celery & blue cheeseextra order$4
- Beef on wecka Buffalo classic — roast beef, kummelweck roll, horseradish$12
- Tavern saladiceberg, blue cheese, tomato$8
Feeding a crowd?
Wings travel best fresh, so big orders are made to a pickup time — call it in or send the details and we'll set it up. Sauce on the side for the drive if you ask.
- 50Up to 4 heats split, celery & blue cheese, feeds ~6–8 as a meal.
- 100Up to 6 heats, fries or rings, dips — the game-night order.
- By the trayWings, sides, and dips packed for a party. 24 hours notice.
Online ordering would run through Toast or Square; this form starts a big-order inquiry.
Corner of the neighborhood.
North Buffalo · street parking
Kitchen 11–10
Bar a little later
Closed Mondays
No reservations · takeout · big orders by phone
hello@hallorans.example
Step-free entrance
Hours, address & menu are demonstration content.