On August 1st, 2001 Bonfire Wings opened to overwhelming local support. Bonfire Wings is a neighborhood based, fast-casual, counter service restaurant. Bonfire Wings specializes in eleven unique flavors of hot wings and authentic Creole/ Cajun specialties. Traditional favorites like gumbo, boudain, jambalaya and red beans & rice. The fast-casual concept was developed with the mission of providing a high quality-dining alternative with a unique environment at an exceptional value all while keeping the family at the forefront. With that in mind, Bonfire Wings keeps large supplies of “Mardi Gras” beads on hand for first timers and children. Current estimates reveal nearly 70% of Bonfire Wing’s guest request a “to-go- box” due to the generous portions served from the diminutive 1,400 square foot establishments.The initial goal was to influence an area of 2-5 miles surrounding the original East Houston location. The proprietor’s note they are receiving customers from three separate counties almost on a daily basis. There is truly something positive to be said about “Word of Mouth” advertising.
Bonfire Wings boast wing sauces with creative names as Cajun Mojo, Garlic
Parmesean, Spicy Creole, Insanely Hot, Honey Bar-B-Q (award winner & top seller),
Jamaican Jerk and the Original Hot Wing. It is not hard to find something perfect
for your taste buds. These wings are significantly larger than most “wing joints”
and are exquisitely seasoned before frying. Yes, before frying! To that point,
customers have started coming to Bonfire Wings for fried chicken wings with no
Cayenne pepper is the primary base for all good Creole and Cajun dishes
throughout Louisiana. Cayenne (kay-yen) the pepper most commonly used in
south Louisiana cooking, also used to make hot pepper sauces. The owners have
definitely stuck to their cultural roots. It is far from a fast-food experience, but
it definitely isn’t somewhere that you should expect white tablecloths and fancy
bottles of wine. Bonfire Wings is great comfort food and nostalgia with a jolt!
Adding to the unique appeal of the fast-casual restaurant is the bona-fide south Louisiana interior design and continuous lively Zydeco music. To the delight of the owners, the music featured at Bonfire Wings was donated either by the artist themselves or a family member that has found a slice of home in Houston. Not only has Bonfire Wings been successful in capturing demanding palettes of customers but also the melting pot culture of southern Louisiana. Bonfire Wings has developed a menu that is attractive to the vast majority of wing connoisseurs and lovers of hearty meals. Through the development of proprietary sauces and seasonings, Bonfire Wings has been able to offer a distinctive variety of flavors while keeping a keen focus on a growing health conscious and poultry minded society.
Unique side orders to mix & match with your favorite Bonfire Wings.
Boudain (boo-dan) A Cajun sausage made of cooked ground pork, rice and seasonings stuffed into a casing. Boudain Balls (boo-dan balls) The exact ingredients of the Boudain (uncased) rolled into balls, covered with a flour/cornmeal mixture and deep-fried until brown. They are also available with melted cheese centers!
Gumbo (gum-boh) a spicy roux based soup of chicken and andouille sausage, served over rice. A popular favorite among Cajuns and Creoles alike!.
A Creole standard of slow cooked kidney beans with andouille sausage, onions, celery, bell peppers, and spices served over rice. Not just for Monday wash days anymore and enjoyed around the country!
Andouille (ahn-doo-ee) A lean Cajun pork sausage with a spicy, smoked flavor.
Good anytime with any meal!
Chicken breast and andouille sausage are sautéed with green pepper, onion, celery, cayenne pepper and garlic, then stewed and mixed with rice. One of the most celebrated dishes in south Louisiana!
A lot of pride also goes into the Cajun seasoned fries, the seasoning is so
good that customers often request the secret blend. Huge slices of the best pecan
pie outside of southern Louisiana and pecan-filled pralines are sure to satisfy any
sweet tooth. During big holiday weekends or sporting events, the regulars tend to
buy whole pecan pies and handfuls of pralines for family & friends to enjoy.
Not surprisingly, the owners measure success another way. The fact that
a group of vintage ladies born & raised in Creole South Louisiana would come in
on Sunday’s after church for gumbo is what they consider the ultimate vote of
confidence. From my viewpoint it is obvious that the locations are well visited, the
painted red floors are literally peeling from the front door back to the extremely
clean bathrooms. To top all that off, these small neighborhood restaurants offer
indisputable New Orleans style “Voodoo Daiquiri’s & Crazy Cajun Coladas” reserved for the customers over 21!
The owners have plans to investigate other markets and to formulate a potential strategy for regional expansion/franchising opportunities. Bonfire Wings currently employs 26 individuals with intentions of adding more smiling faces. If you are in search of a taste bud and nostalgia overloading experience, Bonfire Wings will definitely fill the void.
(The great information on Cajun and Creole Culture was obtained from the Encyclopedia of Cajun Culture, Author- Jim Oliver. For more information in Cajun and Creole Culture, please log onto: www.cajunculture.com)