Henry’s Seafood and Wings Menu

At Henry’s Seafood and Wings, the fryer never really rests. This is the kind of casual Southern spot where the seafood comes out crackling and golden, the wings arrive glossy with sauce, and nobody bats an eye when you order both in the same breath. It’s takeout food built for sharing, for game nights, for the drive home when you already know half the basket won’t survive the trip.

The menu reads like a love letter to fried-and-grilled comfort: shrimp, whiting, catfish, tilapia, crab legs, and oysters share the spotlight with bone-in and boneless wings dressed in a dozen sauces. Add a seafood boil and a stack of hush puppies, and you’ve got a meal that leans generous in every direction.

The Henry’s Concept: Seafood Meets Wings

What makes Henry’s tick is the refusal to choose. Plenty of seafood shacks stop at fish and shrimp, and plenty of wing joints never touch a fryer basket of whiting. Henry’s runs both lanes hard, which is why combo platters dominate the order line. You can build a meal around crispy fried catfish, pivot to lemon pepper wings, and round it out with mac and cheese without a single compromise.

The seafood arrives two ways: fried, in a seasoned breading that shatters when you bite it, or grilled, brushed with butter and a little heat for the crowd that wants the flavor without the crunch. Shrimp and whiting are the everyday workhorses, catfish and tilapia bring the fillets, and crab legs and oysters are the splurges. The wings, meanwhile, get tossed or dry-rubbed to order, which is where the kitchen’s range really shows.

Popular Menu Items

Below is a representative look at what regulars tend to order. Prices are approximate and vary by location, portion size, and market pricing on seafood like crab legs.

Menu Prices

Henry’s sits squarely in the affordable, generous-portion category. Single baskets and wing orders land in the $9 to $16 range, which makes a quick solo lunch easy. Combo platters and boils climb higher because you’re feeding two or splitting with the table, and crab legs always carry the premium of fresh shellfish. Sides are cheap enough to pile on, which is exactly how most orders end up bigger than planned.

Wing Flavors

The wings are where Henry’s gives you the most to play with. Whether you go bone-in or boneless, the kitchen tosses them to order in a lineup that runs from tangy-bright to sweet-and-burning. Common sauces and rubs include:

• Lemon Pepper — the dry-rub house favorite, zesty and citrus-forward
• Garlic Parmesan — buttery, savory, and just a little messy
• Buffalo — the classic vinegar-and-cayenne tang, mild to hot
• Honey Hot — sweet heat that creeps up on you
• Lemon Pepper Wet — the dry rub tossed in butter for the indecisive
• Mild & Hot BBQ — for the crowd that likes smoke with their sauce

Half-and-half orders are a smart move here: split a 10-piece between lemon pepper and honey hot and you’ve covered both ends of the table.

Dining Information

Henry’s is built for takeout first. The packaging is sturdy, the portions travel well, and the menu is engineered for grab-and-go runs, family dinners, and feeding a group without much fuss. If there’s seating, it tends to be casual and quick rather than a sit-down destination, so come hungry and plan to eat soon after you order.

This is a spot that suits a lot of occasions: a weeknight family dinner, a Friday seafood craving, a wing run for the game, or a boil to spread across the kitchen table with paper towels and melted butter everywhere. Portions skew generous, so ordering for one often means leftovers, and ordering for a group rarely leaves anyone short. If you’re comparing casual neighborhood menus, it pairs well with the kind of value-driven lineups you’ll find at Antney’s Grub or the broader American fare at Mia Via Restaurant & Bar.

Signature: The Combo Platters and Seafood Boils

If Henry’s has a calling card, it’s the combo platter. A single tray loaded with fried shrimp, a fish fillet, and a handful of wings is the order that captures the whole concept in one go, usually anchored by fries and a side of slaw or mac and cheese. It’s the move for anyone who can’t decide, and honestly, most people can’t.

The seafood boils are the other showstopper. Shrimp, sausage, corn, and potatoes tumble together in garlic butter with adjustable heat, and they scale up nicely for a crowd. Boils are messy by design, which is part of the fun, and they reheat better than you’d expect for the next-day craving. Pair either one with hush puppies and corn on the cob, and you’ve got a Southern seafood spread that earns its reputation. Watching dietary needs? It’s worth checking allergen and gluten details directly with the kitchen, much as you would when scanning a resource like the Cheddar’s gluten-free menu before ordering.

Prices listed are approximate and for general reference only. Actual menu pricing varies by location and is subject to change; please confirm current prices with your local Henry’s Seafood and Wings.

Frequently Asked Questions