Chicken wings cooked slowly over charcoal, never fried or battered, finished in some 50 house sauces, plus arroz con pollo with five sauces (grandmother's sofrito, red curry, tikka masala, mole poblano and Ecuadorian encocada) and a few sides.

Everything starts in a charcoal oven fired with Cuban marabú charcoal, chosen for a hot, long-lasting ember and a gentle smoke, and the wings go on the grill without frying or batter. The house calls itself a flavour lab: its team builds sauces from fresh fruit, vegetables and spices to create around 50 flavours, grouped by region. Spanish and Mediterranean ones include piquillo pepper, caramelised onion with Pedro Ximénez, mojo rojo and garlic-parmesan; others run to Korean, Japanese, Chinese and tamarind barbecues, buffalo, piri-piri, pibil, chipotle and strawberry, mango and chilli, passion fruit and turmeric, miso glaze, pad thai and a Peruvian ají de pollería. Not every flavour is available at every site or season.

On the side there are baked potatoes with butter and spices, corn with fresh cheese, butter and tajín, and a chocolate and hazelnut dessert with a salted-caramel dip. Delivery is a big part of the business, and there's a second Wing Wing in Prosperidad. The team also takes large orders for company events, brings a food truck to festivals, fairs and weddings, and sells its registered sauces to other businesses.