hunker down and weather the storm and move on,” he says. “But this storm seems to be a little stronger and the forecast is a little worse than what we’ve seen in the past.”
The demand now continues to outpace supply for chicken wings in the U.S. and represents an ironic role reversal for the once-cheap piece of chicken.
Previously considered a subpar cut of the bird, wings were often shipped overseas or relegated to the world of stocks and soups. But not anymore.
Wings are big business and one of the most sought-after parts of chicken along with the breast and drumstick.
“It’s kind of a byproduct,” vice president of supply chain at purchasing partner Consolidated Concepts Wade Winters says. “Chicken manufacturers now say a perfect chicken would have eight wings on it. You know,
I wouldn’t put it past them to make it happen.”
By the end of the year, CEO Morrison expects all 1,000-plus stores to move to a system that prices bone-in wings higher than their boneless counterparts.
In a Las Vegas test, the brand realized a “favorable mix shift of customers” moving more toward the cheaper boneless options.
“Split-menu pricing is one way that we’re addressing the significant bone-in wing inflation the market is experiencing,” Morrison told investors. “As we look to the balance of the year, it does not appear as though there are any leading indicators that suggest that bone-in wing prices will decline from their current levels.”
Wingstop’s new bone-in thighs are also being offered at locations in Glendale and Golden, Colorado, and El Paso, Texas.