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Focus On: Chicken Wings

These tasty, shareable nibbles are crowd pleasers for an array of restaurants.

Demand for chicken wings is huge. Not only are they mandatory at many casual dining spots and sports bars, wing-centric concepts are growing in number as well.

Suppliers are stepping up to the plate by offering more value-added products in a variety of formats and flavors. While a number of concepts still purchase traditional raw product, wings that are breaded, glazed, steamed, oven-roasted, seasoned, sauced or otherwise pre-prepped are gaining a larger market share. "Operators are looking for consistency, improved food safety and reduced prep time," says Kevin Kreutner, director of product marketing at Perdue Farms.

"Wings are a natural carrier for just about any savory or spicy flavor trend," says Kreutner. Suppliers offer a multitude of choices, imparted with dry rubs, marinades, glazes, batters and breadings. Spicy hot Buffalo might have started the wing craze, but everything from chile lime to chipotle, honey barbecue, bourbon peppercorn, jerk, salt & vinegar and roasted garlic are now available in step with trends.

Excerpted from Restaurant Business, March 2009

Check out Perdue’s Wing Products here.