A supper club for the humble wing
Feather & Flame began as a monthly dinner for twelve friends who believed the chicken wing deserved better company. Seven years on, we publish every recipe we serve — refined enough for the table, honest enough for a Tuesday.
The club
Every first Friday, our kitchen opens its doors to a dozen guests. One wing recipe, three variations, and a long argument about smoke, salt and skin — the kind of dinner conversation we think the world needs more of. What leaves the table perfected gets written down and published here.
We're cooks, not critics. Everything we serve has been through at least ten rehearsals, and every published recipe includes the notes from the night it was served — including what went wrong and how we saved it.
From the club's notebook
Each of these survived at least three club dinners and a round of ruthless note-taking. Cook them as written first — then make them yours.
The club's founding recipe. Cayenne butter whipped until it shines, tossed at the table while the wings are still crackling.
Grilled over embers and brushed with honey, thyme and black pepper in the last minutes — sweet, floral, faintly smoky.
Four hours of patient smoke, a rub built on smoked paprika and dark sugar, and our sharp horseradish cream on the side.
White miso, mirin and a whisper of chili reduced to a glaze that sets like stained glass. The most-requested recipe in our archive.
Our standards
No recipe is published until it has faced three separate club dinners — and the guests' notes.
If it can't be reproduced on an ordinary home stove, grill or oven, it goes back to rehearsal.
Total times include every rest and marinade. The clock never starts halfway through, as some recipes pretend.
Every recipe ships with the actual serving notes — substitutions, rescues and the one guest who always asks for more.
From the members' book
"I've cooked professionally for fifteen years, and I still learned three things at one dinner. The cellar-smoked wings alone justified the waitlist — and the published notes are as good as the meal."
"The amber miso wings were the first recipe my teenage son ever asked me to teach him back. That alone is worth more than the price of a seat. The timings in the notebook are exactly as honest as promised."
"We put the ember honey & thyme wings on our bistro menu with the club's blessing. Guests order them by name now. One star withheld purely out of jealousy — I wish the recipe were mine."
Correspondence
We read every letter between rehearsals and answer within two working days. Seats are limited and the waitlist is real, but the recipes are always free.