It started with a peanut sauce.

Jordan Busch started making peanut sauce in high school, which he later sold on top of pasta at concerts with his business partner, Sara Sawicki.

The partnership evolved over the years and the pair are now the owners of six Fire on the Mountain locations — three in Portland, two in Denver and most recently, a wing restaurant in Bend.

Sustainably sourced, crispy Buffalo chicken wings tossed in 12 wing sauces are hallmarks of the brand, served in its down-to-earth atmosphere.

A sauce that can make people cry

In the not-too-distant past, when leaving food out for the public wasn’t frowned upon, the wing joint would leave samples of its sauces on the counter for guests to try before placing an order. There are no sauces sitting out in the open at the Bend location, but customers are still welcome to taste a sauce or two before committing.

When I stopped in one night last week, I asked for several wings tossed in the El Jefe sauce — the spiciest offering, rated an 11 out of 10 on Fire on the Mountain’s heat scale.

Fortunately, an employee at the front counter offered a stick of celery to my husband and me before squeezing a small amount of the hot sauce into a sample cup. A moment or two after I swallowed a smidgen of it, I changed my mind about my order. My mouth was on fire.

Busch describes the El Jefe as a sauce that can make people cry. He said that the restaurant is running a competition that challenges diners to eat 15 wings sauced with El Jefe in three and a half minutes.

After learning my taste buds craved a milder sauce, I opted for the chipotle bourbon. It was a solid choice, as the rich sweetness of the bourbon proved a suitable pairing for the fiery smokiness of the chipotle peppers.

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Nashville hot

The Nashville hot chicken sandwich ($16.50) is unique to the Bend location.

As my husband devoured the sandwich, his eyes watering, he said, “This is one of the best chicken sandwiches I’ve ever had.”

The sandwich’s well-orchestrated concert of sweet and hot flavors was bolstered by the wing joint’s high-quality chicken, topped with coleslaw on a buttered pub bun and served with a side of french fries.

“I became infatuated with (Nashville) hot chicken about eight years ago,” Busch said. “This new restaurant presented an opportunity to put that on the menu.”

Pull Quote

“You’re not going to find the biggest wings in the world at our place, but you will find chicken that is fresh and antibiotic-free.”

Humanely raised chicken

Fire on the Mountain is conscious of the chicken it uses, selecting those that are raised cage-free and fed a sustainable diet, Busch said.

“You’re not going to find the biggest wings in the world at our place, but you will find chicken that is fresh and antibiotic-free,” Busch said. He continued that as a result, the chicken tastes better and it’s easier to get the wings crispy.

Additionally, all sauces are gluten-free and there are vegan and vegetarian wing options made with soy protein.

The Bend location carries over the same artistic spirit Fire on the Mountain is noted for, with custom art pieces designed for the space.

The stained-glass light shades were created by Mary Tapogna, the neon sign was fashioned by Nigel Barnes of Electric Spaghetti Neon, the likeness of Jimi Hendrix was done by Vinni Alfonso and the diptych of South Sister was painted by local artist Erik Hoogen.

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Details:

What: Fire on the Mountain Buffalo Wings

Location: 637 NE Third St., Bend

Contact: fotmbend.com, 541-241-2652, @fotmbend on Instagram

Hours: 11 a.m.-9 p.m. Wednesday-Sunday

Price Range: $8.95-$139.95 (for 100 wings)