Built around High Pulp
This is the game-night lane: crispy wings, real heat, and enough side support to keep people reaching back in.
High Pulp is the cleanest wing answer in the lineup because it is thick, hot, and bold enough to cling to the wings without disappearing.
Bake or fry the wings until deeply crisp, toss them hot in High Pulp, and support the heat with classic cooling sides.
High Pulp brings a bold | buttery | fiery profile, which is why it works so naturally with this plate.
Cook the wings until the skin is crisp and deeply browned.
Toss the hot wings in High Pulp while they are still fresh out of the oven or fryer.
Pile onto a platter with celery, carrots, and dressing on the side.
Add wedges or fries if you want the wings to carry a full meal instead of a snack spread.