Wingstop has introduced boneless wings in restaurants nationwide, made from 100 percent all-white meat, battered and breaded in Wingstop's proprietary recipe.
Wingstop first introduced boneless strips in 2006, which increased the chain's appeal with women and children and today account for 12 percent to 15 percent of sales. Andy Howard, executive vice president of marketing and research and development said the introduction of boneless wings will not replace boneless strips, but will add another menu option for guests.
"A major differentiator of boneless wings from boneless strips is that the boneless wings can be mixed and matched with our regular bone-in wings," said Howard. "If a guest orders 20 wings, they can get 10 regular and 10 boneless, which offers greater variety at the same price point."
Boneless wings were originally tested in restaurants in the Houston, Denver and Las Vegas markets last fall. Research found that boneless wing purchases grew each period while bone-in wing sales steadily increased.
Boneless wings are available for purchase in pieces of 10, 20, 35, 50 or 100, and also are available in combination and family packs.
