Cluck Yeah is operated as a virtual brand on the RevKitchen platform. You — the partner kitchen — cook the food in your existing space, using your existing fryer, your existing distributor, your existing staff. RevKitchen provides the brand, the recipes, the in-app listing, the photography, the marketing, and the customers. You add a wing brand to your delivery business without changing anything about your dine-in operation.
15–30 orders/day baseline once listings are live. Most growth from Thu–Sat 9 PM–1 AM. Fryer occupies ~10% of capacity at this volume.
60–120 orders/day at a stabilized partner. Adds incremental revenue without competing with your dine-in ticket times.
10–14 days from signed partner agreement to live listings. Includes 2-day kitchen training + 5 days for app onboarding.
Cluck Yeah makes the wing you actually want at 11 PM. Real bone-in chicken, brined for 24 hours, double-fried for crunch, tossed in a sauce loud enough to argue with. Delivered hot, in 28 minutes, in a box that respects it.
Most wings on delivery are afterthoughts — a side, a wingette of an existing chain, a lazy sauce poured over a frozen wing. The opening is a proudly-wing brand that treats the wing like the entrée: brined, fried twice, sauced with intent, sent with extra napkins because we know what's about to happen.
Hattie B's. Prince's. Howlin' Ray's. Hot-chicken icons that people fly to. We are not selling pilgrimage food.
Wingstop, but with taste. BWW, but for adults. The "I want wings, but I want them to be good" tier of late-night.
Being the loudest and the most honest. We name the chili. We tell you the brine time. We do not call our sauce "signature." We just put more of it on.
Cluck Yeah starts with a confession. Most wings on delivery are bad. Soggy, under-sauced, over-batterred, served by a chain that doesn't care because wings aren't really their core.
We built Cluck Yeah to fix that. Not by being the fanciest wing brand on the app — by being the one that treats the wing like it matters. Real bone-in chicken, never frozen. 24-hour buttermilk brine. Double fry: par at 325, finish at 375. Six sauces made in-house, weighed onto the wing in a metal toss bowl, never poured from a squeeze bottle.
We don't run dining rooms. We partner with RevKitchen-affiliated commissary kitchens across the country — every one with the same fryer setup, the same toss-station scale, the same 28-minute door-time KPI. That's how we keep wings consistent in Houston and Hartford.
The brand is loud on purpose. Most food brands speak in adjectives. We speak in commands. Eat 'em hot. Don't @ us.
Saucy chicken wings, double-fried and tossed to order.
Wings done loud.
wings done loud 🔥 · 6 sauces · 5 heat levels · zero forks · cooked to order, delivered hot · order ↓
Honey, I'm Home. Wildflower honey, Calabrian chili, cracked pepper. Sticky. Sweet. Slowly evil.
friday. wings. no fork. no knife. no mercy. 🔥
it's 10pm. you know the move.
The menu is built to run any kitchen with a fryer and a toss station. Every sauce ships pre-portioned. Every wing brines for 24 hours. Every order goes through the same workflow: brine → dredge → par-fry → finish-fry → toss → box. One workflow, six flavors, five heats.
Wildflower honey reduced with Calabrian chilis, cracked black pepper, splash of cider vinegar. Sticky. Sweet. Slowly evil.
Roasted garlic confit, real Parmigiano, butter, parsley, lemon zest. The wing your mom asks for. No shame.
Gochujang glaze with toasted sesame, soy, ginger, rice vinegar. Sweet up front, funk in the middle, slow burn out.
Cayenne, brown sugar, smoked paprika, butter–lard blend ladled hot. Pickle on the side. Bread underneath. Tradition.
Atlanta-style. Lemon pepper dust meets a butter-lemon glaze that doesn't apologize for being a sauce. Wet. Loud. Iconic.
Smoked chipotle, bourbon reduction, real maple, apple cider vinegar to keep it honest. Tastes like a porch in October.
Cluck Yeah is built to run on what's already on a partner kitchen's invoice. No proprietary kits. No "ships from us." Every ingredient is something a Sysco, US Foods, Restaurant Depot, or local distributor stocks today. Recipes and specs are open to partners — consistency comes from the workflow, not from controlling the supply chain.
Already have fryers, ranch base, blue cheese, fries, hot sauce, buttermilk. Need to add: a few specialty sauce ingredients (gochujang, chipotle in adobo, Calabrian chili paste). Best fit, by a mile.
Already have ovens, parmigiano, oil, garlic, basil. Need to add: bone-in wings, fryer setup if not present, ranch/bleu ingredients, sauce specialty items.
Already have fryers, ranch, slaw, fries, scallions. Need to add: bone-in wings, buttermilk for brine, sauce ingredients. Acceptable fit; longer ramp than wing spots.
Cluck Yeah photography is the opposite of styled food. Hard side light. Sauce visibly running. Fingers and crumb at the edges. The wing should look like it just got tossed — never like it's been waiting under a softbox.
Run through Flux or Midjourney v6 for generating concept imagery. Commission a food photographer for final shoots.
Saucy chicken wings, double-fried and tossed to order. Six house sauces, five heat levels. Cooked in local kitchens, delivered hot.
wings done loud 🔥
6 sauces · 5 heat levels
cooked to order · delivered hot
eat 'em hot. don't @ us. ↓
what you're eating tonight
real wings · real sauce
order ↓
wings done loud. eat 'em hot. don't @ us. (we will reply)
Every brand ships with a one-page site. Built from brand metadata, deployable in under 30 minutes. Hero · story · sauces · heat ladder · menu · order CTA · FAQ.
This is the marketing rhythm RevKitchen runs on your behalf during a market launch. You don't post any of this — RevKitchen's brand team handles the calendar, the creators, the paid spend, the captions. Shown here so you know what's driving traffic to your kitchen.
| Day | Format | Caption (Cluck Yeah voice) | Photo / video direction |
|---|---|---|---|
| 01 | Post | she's here. honey, i'm home. wildflower honey, calabrian chili, cracked pepper. eat 'em hot. | Hot honey wing hero. Sauce dripping. Hard side light. |
| 02 | Story | how to read a heat level. spoiler: when we say find out, we mean it. | 5-frame educational story explaining the heat ladder. |
| 03 | Reel | slow motion. you know what to do. | Sauce-drip slo-mo. Wing being lifted, sauce running down. 9:16. |
| 04 | Story | team garlic parm? team wet af? — poll | Two photos with poll sticker between. |
| 05 | ★ Friday | family fight. 48 wings. 6 sauces. one box. no survivors. | Overhead 48-wing box hero, all six sauce sections visible. |
| 06 | Carousel | six sauces. swipe slow. | 10-slide carousel. One sauce per slide with name + heat. |
| 07 | Reel | we said find out. they found out. enjoy. | Heat-test reaction comp from creators. 30 sec cuts. |
#cluckyeah #wings #wingnight #hotwings #cheatday #doordash #ubereats #latenight #wingsdoneloud #findout
No. Cluck Yeah lives on the delivery apps under its own brand listing — it doesn't show up on your dine-in menu, your sign, or your existing apps presence. Your customers searching your existing brand won't see Cluck Yeah unless they specifically search for wings.
Flat percentage of net sales (after platform fees). Covers the brand license, packaging, marketing, ongoing ops support, and the in-app listings. Exact rate in your partner agreement. We don't take a cut of your existing brands' revenue — only Cluck Yeah orders.
No. Every ingredient is sourced from your existing distributor (Sysco, US Foods, Restaurant Depot, regional vendor — whoever you already use). Recipes are open. We provide the spec; you cook it. Brand consistency comes from the workflow, not from us controlling supply.
Wing spots, pizza shops with a fryer, sports bars, diners, late-night kitchens. Anywhere with a two-zone fryer setup, walk-in space for a 4" deep brining tub, and Friday/Saturday late-night staffing. See §06 for the kitchen-compatibility matrix.
Yes. Cluck Yeah pairs especially well with Crustfather (pizza) and The Whiz (cheesesteak). Most multi-brand partners run 2–3 RevKitchen brands plus their own. Each brand has its own listing, its own orders, its own royalty. Combined, they typically add 30–60% incremental revenue without adding seats or rent.
Two failed mystery audits in any 14-day window triggers a coaching review. A pattern of brand inconsistency (door times, sauce ratios, photo quality, rating drops) can lead to brand removal — handled through the partner agreement, never as a surprise. We'd rather coach than terminate.
30-day notice from either side after the initial 90-day pilot. We pull the brand listings, ship you a final royalty statement, and you keep operating your existing menu. We don't penalize partners for trying it and walking away.
Your dedicated RevKitchen ops contact, plus a 24/7 partner-support line for service-hours emergencies. Brand-team escalations within 4 business hours. Onboarding includes direct introductions to your support contacts.
Email partners@revkitchen.com with your kitchen address, equipment list, and current weekly delivery volume. We'll send a partner agreement and book the kitchen training within 48 hours.