Wings are the platform.
Flavor is the point.
We treat a wing the way a kitchen treats any great ingredient — a surface for building flavor with fermentation, smoke, char, and glaze. The lineup changes by the batch. Start by exploring the field.
Most wing menus give you a wall of sauces sorted by one thing: how much it hurts. That tells you nothing about how it tastes.
Heat is one attribute among many — acid, sweetness, smoke, ferment, savory depth. At Batch we plot every flavor across those axes so you can find something bright and mild, or deep and hot, or funky and barely warm. The kitchen builds each one with a specific technique, and the roster rotates in numbered batches so there's always something new to try and an archive of what's been.
The flavor field.
Every flavor plotted by taste, not just heat. Left is bright and acidic; right is deep and savory; up is hotter. Tap a point to see what it is, how it's made, and which wings wear it.
Position shows taste & heat, not preference — there's no "best" corner. Heat is also listed in words on every flavor.
The current flavors.
Six on the board right now. Flavor described first; heat shown on its own scale with words, never just a number.
Prices & flavors are demonstration content and rotate by batch. Dry seasonings are listed separately from glazes. Ask about allergens — kitchen uses soy, sesame, wheat, dairy, fish sauce & a shared fryer.
Five techniques.
The wing itself is always the same careful fry. What changes is what we do with it — and that's where the flavor comes from.
Fry
The base: a crisp, well-rendered wing that can carry a wet glaze or a dry seasoning.
Smoke
Cold or warm smoke adds depth before or after the fry — how Smoked Chile gets its backbone.
Char
Direct flame on aromatics — scallion, chile — blended into sauces for a burnt-edge sweetness.
Glaze
Reduced, balanced sauces tossed hot so they cling without going soggy.
Ferment
House ferments — chile, garlic — for acid and funk you can't get from a bottle.
Batch N°14, plated.
Now, and what's been.
The lineup rotates in numbered batches. When a flavor rotates out, it goes to the archive — some come back, some don't. No countdown clocks; just what's on the board today.
Batch N°14
The current six. Fermented Chile is the one people are driving in for this month.
- Fermented Chile
- Black Garlic
- Lemon Pepper (dry)
- Charred Scallion
- Tamarind Honey
- Smoked Chile
From the archive
- Miso MapleBatch N°11 · deep, savory-sweetRotated out
- Green PeppercornBatch N°9 · bright, piney heatMay return
- Burnt Honey & LimeBatch N°7 · sweet-sourRetired
- Doubanjiang ButterBatch N°6 · fermented, richMay return
- Coffee & ChileBatch N°4 · dark, bitter-hotRetired
Archive is illustrative — statuses are honest labels, not live stock, and there are no fake "back in 3:00:00" timers.
Built to match the board.
A small list chosen to sit beside big flavors — acid and bubbles against glaze and ferment. Real zero-proof, not an afterthought.
Cocktails
Short, bright, a little savory — made to cut through glaze.
- Fermented-chile paloma
- Black-garlic gibson
- Tamarind whiskey sour
Beer & wine
Crisp beer and high-acid, low-oak wines that love fried food.
- Local pilsner & pale ale
- Skin-contact & sparkling whites
- Chillable reds
Zero-proof
Made with the same intent as the bar.
- Verjus & soda
- Fermented-fruit shrub sodas
- Barley tea · NA beer
Get the batch to you.
Pickup and delivery through our ordering partner — glazes packed to keep the crust intact, dry-seasoned wings boxed vented, dips separate. For events, tastings, or a big split across the whole board, send the details.
Opens our ordering partner (Toast / ChowNow-style) in a new tab.
Find the lab.
Arts district · counter + a few tables
Noon–10
Fri–Sat till 11
Walk-up counter · pickup · delivery · step-free entrance
hello@batchwings.example
Hours & location are demonstration content.