The story goes that owners Anthony MacFarlane and Alfie Perez - both entrepreneurs - met in Mexico in 2016 on a surfing trip and bonded over cold beer and chicken wings. When they returned to Australia, they identified a gap in the restaurant market.

You guessed it: American-style hot wings and craft and classic beer tinnies.

The craft beer scene had just taken off here and more and more independent micro and small breweries were distributing their product in aluminium cans, rather than bottles.

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The first Wings and Tins opened in 2018 in Darlinghurst and quickly gained a loyal following. The second venue opened in Sydney's Northern Beaches two years later, and the third right here in Newcastle in March. The vibe is eclectic dive bar, and the music? Loud.

"We chose Newcastle because it is a young city," MacFarlane said.

"Every time we visit it's buzzing - full of energy and positivity - and it's got a massive student population which is our core demographic.

"Newcastle is also surrounded by craft breweries from the Hunter to Lake Macquarie, and we want to be a champion of craft beer for the region."

Wings and Tins carries more than 60 different tinnies. Their policy is to support and stock all local brewers if possible, and are constantly adding limited editions and a range of experimental beers. They also stock seltzers, ciders, alcoholic ginger beers, sours and even canned wine.

As for the menu, Wings and Tins is dedicated to the humble wing.

"You can't be the best if you try to serve everything," MacFarlane said.

"We want to be the best in the country at one food alone - chicken wings. But it's far from simple. We take them very seriously, making our own sauces in-house, and we are constantly bringing new flavours to the table."

Specials to keep an eye out for include lime and chipotle; chimichurri; Doritos wings; lasagna wings; and maple, bacon and waffle wings. For those who like their wings hot, he recommends the Doom Juice Wing.

"We guarantee there is no hotter wing in the country," MacFarlane said.

"It's made from the hottest available chilli in the world, the Carolina Reaper, and just one of these bad boys usually sends patrons scrambling for the milk and a 20-minute visit to the loo to cool down.

"If you eat seven, you get your name on our 'Wall of Pain' to be forever immortalised. But it's no joke. Personally, I will never touch the stuff again. It's no fun and you have to sign a pretty hefty waiver form to even give it a go."

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