Temple Bar duck wings

Operators experiment with chicken-wing alternatives

Chains and independents alike are experimenting with alternative proteins to meet high demand for increasingly pricey chicken wings.

Chicken wings, once unwanted appendages that were either sold overseas or used in stock or animal feed, are now the most popular appetizers in the country.

That has proven to be a problem for restaurateurs as wing prices have skyrocketed. Over the past year, unprocessed wings have actually cost more than the boneless, skinless chicken breast that ordinarily is the prime part of the bird.

Kate Malaniak, senior director of food and beverage at 58-unit Quaker Steak &

Register to view the full article

Register to view this article

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.