I love buffalo wings. I have been asked many times throughout my career what my death-row meal would look like. The answer changes a lot, but the most recurring character is a simple plate of buffalo wings. So, when I heard buzz of a spot in Jersey City called Wing Bar with a mission to bring diners some of the best wings in the state—well—I knew I had to try it.
What I found is a place that does much more than just wings. We’re talking excellent smash burgers, hand-breaded tenders, juicy chicken sandwiches, frozen drinks, cold beers and a focused cocktail list. Above all, Wing Bar is set on creating a meeting ground for their community. So far, that plan has worked with ease.
Walk into Wing Bar on a day when the weather is nice and the sliding garage door will be wide open—people spill out the front onto the patio, most of them with some kind of wing in hand (and a drink, obviously). Wednesdays are dollar wings, and the neighborhood flocks to Wing Bar to celebrate. It’s become somewhat of a routine for many.
“We are active members of our community. We want to promote community in our space. Our clientele is broad—everyone is welcome,” says Owner Morgan Kulessa, who lives in McGinley Square where Wing Bar is located. She speaks of the importance of developing a space where everyone is welcome to have a good time, coupled with straight-up comfort food. “McGinley Square is one of the last neighborhoods where lower-income families and higher income families intersect. It was important for us to be affordable and service our community. We aren’t downtown. We know who we are.”
Along with Co-Owner Bryan Lewis, the team has done just that in the short time they were open. “We were originally a ghost kitchen, in this same space when it was a taco bar,” says Lewis. That was in September of 2023, and the concept was an instant hit, propelling them to take over the space entirely, rebranding as Wing Bar. The duo originally met a decade ago when they were attending college together at Seton Hall. Kulessa, a NJ native, and Lewis who grew up in Maryland have been vying to break out in the hospitality industry together. Finally, they’ve got their shot.
Lewis has spent years weaving through different parts of the industry. Restaurant marketing and social media, a salesman for restaurant software, sprinkled with cooking stints here and there. Combine that with Kulessa’s experience in the industry and her work as a member of the Board of Trustees of McGinley Square, and you have a team primed for success in the neighborhood.
And they’ve put that experience to good use, curating an excellent concept right out of the gate.
Graffiti covers the walls and a dart board sits promptly at the front. Behind the bar, TVs play the games and neon beer signs fill the space. It’s everything you could want in a neighborhood bar. There’s also a sense of camaraderie that has become just as much a part of the aesthetic as the design itself. People tucking in for a drink just because they caught a glimpse of their friend sitting at the bar. The bartenders waving at regulars as they walk by on the sidewalk. It’s these details that, in my opinion, make a bar.
Beyond dollar wings on Wednesdays, Wing Bar does trivia Tuesdays, karaoke on Thursdays and hosts several guest DJs each week.
But, does the food hold a candle to the nearly-perfect vibe? You already know the answer. Of course it does.
Lewis in particular is oozing with passion for the humble buffalo wing. “No breading, double fried, good sauce… that’s what makes a good wing,” he tells me. And Wing Bar’s namesake are easily some of the best wings in New Jersey. Classic buffalo will never steer you wrong, but the JC hotspot boasts a list of homemade sauces for their wings. Lemon pepper, honey Old Bay, Sweet Thai Chili, or my choice, Yard Bird—a borderline irresistible mix of buffalo and garlic parmesan.
We sort of nerded out over wings during my time eating there—agreeing that unbreaded wings are superior because you can actually taste the flavor of rendered chicken skin.This is a quality that gets masked by breading. The wings come well-coated in the Yard Bird sauce, with a healthy sprinkling of grated Parmesan on top. It’s perfectly cooked, too. A flat can easily be pulled apart at the hinge, allowing you to get every single morsel of meat off of it.
The tenders are no joke either. For these, I went with Honey Old Bay. Lewis and Kulessa explained to me that the chicken for the tenders and sandwiches gets brined before being dredged and fried. These come crispy and glistening with the sticky glaze. The meat itself retains a ton of moisture from the brining process.
All of this is washed down easily by one of Wing Bar’s signature frozen cocktails. They change often, so ask the bartender what the daily option is. You might luck out like me and have the pleasure of slurping down a refreshing, frozen watermelon mule. Frozen cocktails, wings, tenders… I’m starting to get why this place is packed.
What is perhaps lesser known of the chicken-wing-focused establishment, is that they serve one of Jersey City’s tastiest burgers. A smashed patty comes on a fresh brioche bun courtesy of Paterson business, The Bread Gal. To complete the impressive burger is a slather of house “bird sauce,” griddled onions and sweet pickles. It’s no frills, pressed between the buns, wrapped in foil and plenty greasy—everything I want in a burger.
The chicken sandwich is a must-try, too, but what’s even better is the off-menu buffalo version. Crispy, brined chicken thigh, tossed in house buffalo sauce and topped with bread and butter pickles and a garlic butter-toasted brioche bun. Just ask for it, they’ll know what you mean.
Wing Bar is about more than just the food and drink—Kulessa and Lewis prove that they are committed to their community in McGinley Square, Jersey City. Whether it’s the dollar wing special that’s practically a steal, or the local DJs spinning decks into the late hours, Wing Bar seamlessly blends into the block. It’s not just talk, either—the duo lives right in the neighborhood, giving them a better picture of how they can continue to evolve the business to fit the community’s demands.
Maybe there’s an expansion on the horizon, but for now, they do well with what they’ve got. “I’ll be frank, our space is not huge. We make due as a sort of new-age dive bar,” says Lewis. “Incredible ingredients. Incredible food. Amazing people. A young core. That’s what sets us apart.”
And before I left, I had to know, what do the owners of a place called Wing Bar prefer? Drums or flats? Could we settle the age-old debate once and for all?
“Flats,” says Lewis. “Can’t go wrong with a great flat.”
“I’m a drum girl. For sure,” says Kulessa.
Well, that settles nothing. The jury is split.
