Wangs Menu

Our signature: twice fried Korean-style jumbo whole wings glazed in your choice of Wangs Hot Sauce or the mild version Wangs Not Hot Sauce. We recommend 3 wings per person.

Signature jumbo whole crispy wings served with homemade Buffalo sauce and buttermilk ranch dressing, carrots and celery. Sauces on the Buffalo style wings come on the side so the wings stay crispy.

Bone-in fried chicken marinated in Southeast Asian spices and breaded traditional Southern style — crispy, juicy, and served with your choice of house dipping sauce. Available by the half or whole bird.

Bite-sized dark-meat chicken marinated in buttermilk and black pepper, fried crisp and served with your choice of house dipping sauce.

Bánh mì-style sandwich: crispy fried chicken with pâté, cilantro-lime aioli, jalapeños, cucumber, and pickled carrot and daikon radish on a French baguette.

Watercress, Onion, Radish, Thai Basil, Mint and Cilantro.

Our signature watercress salad with fresh herbs, onions and radish served with crunchy popcorn chicken.

Baked potato loaded with scallion butter, homemade kimchi, sour cream, and scallions.

Crispy fries tossed in Japanese spices, served with sesame aioli and Wangs homemade ketchup.

Creamy macaroni with cheddar and fontina cheese, topped with fried onion and gochugaru breadcrumbs.

Creamy grits cooked in coconut milk and finished with scallion butter.

Mini loaf of cornbread served with salted scallion butter.

Slow-cooked collard greens with Chinese sausage, ginger, and garlic.

Red-skin potato salad with celery and red onion, dressed in black sesame aioli.

Shredded cabbage and carrots in a rice wine vinegar dressing with fresh herbs.

House pickles made with Persian cucumber, Thai chili, and garlic.

Homemade napa cabbage kimchi — tangy, spicy, and fermented in house.

Fresh green salad dressed in buttermilk and black garlic dressing.

Fresh, zesty aioli with cilantro and tangy lime.