The two most dissatisfying things in the world: being a CPA, and only having like, three options for your hot wings -- that just doesn't total up to "Fun"! Ditching accounting to fly where no wings have flown before, the gent behind Sauced Wings & More.
Centering a clean strip-center space with angelic flying bottles on the wall, Sauced is the dripping brainchild of an A&M grad who, back in College Station, would serially brain-pick a local wing-chain honcho for tips; throughout a brutish run in Dallas' commercial insurance biz he constantly kitchen-experimented with sauces and bastes, and's now unleashing the 5-napkin fruits of that labor (5-napkin fruit = a "messerine"). The extra meaty chicken, available traditional, boneless, or tenders style, comes with 7 dip options (from jalapeno ranch, to gravy, to the house's "Sauced Sauce"...), and a dizzying 18 coating choices: 10 specialties including Garlic Parmesan, Cajun, Caribbean Jerk, Sweet Thai Chili, and Asian Orange, plus 4 bbq (original, spicy, honey, raspberry chipotle), and 4 hot (1st-3rd degree, then "Instant Death" -- explaining why you pay at the counter). If you're winged out, there're also four types of bacon-cheese fries, 7 sandwiches (from pulled pork w/ fried onions to the Texas toast "Ultimate Grilled Cheese"), and ground beefwiches like the "Mexican Burger" -- loaded with queso, grilled onions, guac, and jalapenos, even Jan Brewer would acknowledge its contribution to a better America.
As for actually getting sauced, come July there'll be red/white wine, two taps (likely Shiner & Miller Lite), and about a dozen bottles; right now bevs are limited to sodas, tea, and fresh-squeezed lemonade -- recalling a time when accounting satisfaction came 5 cents at a time.