There are plenty of backpackers currently sharing a beer in Bondi discussing their Shark Tank–worthy business ideas. But with beaches beckoning and happy hours to hit up, relatively few of these plans will ever become reality. Mike Brenton and George Williams are the exception.
The pair met working at Bondi Pizza more than a decade ago, where they shared a love for cold beer and hot wings. In November 2021 they opened the first Wingboy in Haymarket, then a second in Randwick’s The Spot in March this year. Now they’ve landed in the inner west with a third venue in the former Thirsty Bird space, hitting King Street in June.
Like its previous venues, Wingboy Newtown serves boneless tenders and cauliflower wings with 13 house-made sauces. The Korean dipping sauce and peri-peri dry rub are tipped by Williams to be particularly popular with the Newtown crowd.
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Five top sauces have been remastered to cater to a vegan clientele. The cauliflower wings and sauces are “officially vegan, not just vegan-friendly”, Williams tells Broadsheet. “Separate fryers, separate fridge units, separate equipment – everything.”
Aside from both chicken and cauli wings, you can expect burgers, loaded fries and sides like mac’n’cheese, tater tots and waffle fries.
Wingboy’s specials change through the week, including two hours of one-dollar wings on Mondays and Tuesdays, wings at $20 per kilo on Thursdays, over an hour of free-flowing wings and fries on Wednesdays and a $70 bottomless wings and drinks offer (including your fill of chicken, fries and slaw, plus select drinks) from Friday till Sunday. According to Williams, one patron once put away 188 wings in a single sitting – a Wingboy record.
“If it was up to us, we would’ve opened in Newtown first,” Williams says. “King Street is just buzzing every night of the week and that really complements Wingboy’s electric atmosphere.”