Wingstop’s net income soars in third quarter

Wingstop, a growing quick service restaurant chain specializing in chicken, reported a significant growth in net income during its third quarter of fiscal year 2015. The quarter ended September 26.
The chain achieved a net income of $3.2 million during the quarter, up dramatically from the $2 million reported in the same period during fiscal year 2014.
Wingstop, founded in 1994 headquartered in Dallas, now has 807 locations worldwide, 756 of which are in the United States. The chain also has branches in Mexico, Russia, Singapore, the Philippines, Indonesia and the United Arab Emirates.
"We delivered another solid quarter driven by robust top and bottom line growth attributable to effective execution of our growth strategy. So far this year we have opened 95 net new franchised restaurants and are on track to increase our annual restaurant count by 125-130 restaurants, representing approximately 18 percent unit growth. In addition to our unit growth we had another strong quarter of same store sales growth and are on track to deliver our 12^th consecutive year of positive same store sales. We are also proud to have opened our 800^th restaurant this past quarter as we continue our growth towards our 2,500 unit domestic potential."

Boneless chicken wings return to SONIC

Back by popular demand, SONIC^® Drive-In has announced the return of Boneless Wings with a lineup of exciting flavors for the ultimate wing experience. Tossed with sauces infused with bold ingredients like ginger, spicy habanero sauce, lemongrass, garlic and honey, these fan favorites will please any wing lover.
Sonic's Boneless Wings are made with 100 percent all white-meat chicken and are available in six mouth-watering sauces, each loaded with bold flavor: Garlic Parmesan, Honey Barbeque, Asian Sweet Chili, Buffalo, Island Fire™ and Extreme Habanero Heat. Wing lovers across the nation can also spend their Monday nights at Sonic for Wing Night in America! Every Monday night until Dec. 20, from 5 p.m. to close, Boneless Wings are buy one, get one free.
"Our guests' response was incredibly positive last year when we first introduced our Boneless Wings as a limited time offer. Our team of culinary experts developed a host of exciting new flavors we cannot wait for our fans to try," said Todd Smith, chief marketing officer for Sonic Corp. "Our new lineup elevates sauces to the next level in a way you won't find anywhere else."

Americans to eat 1.25 billion chicken wings for Super Bowl

With the second biggest eating day of the year after Thanksgiving upon us – Super Bowl Sunday – there's no hotter time of year for chicken wings, which have become a staple food on Super Bowl menus.
According to the National Chicken Council's 2015 Wing Report released on January 22, 1.25 billion wings will be eaten during Super Bowl XLIX, as fans watch the Seattle Seahawks and New England Patriots battle for the Lombardi Trophy, matching the record tied last year when the Seahawks defeated the Denver Broncos.
To put that into perspective, if 1.25 billion wing segments were laid end to end, they would stretch back and forth from CenturyLink Field in Seattle to Gillette Stadium in Foxborough, Massachusetts… almost 28 times.  With the Super Bowl being played in Arizona, 1.25 billion wings would circle the Grand Canyon 120 times. That is enough wings to put 572 wings on every seat in all 32 NFL stadiums, according to the council.
In terms of weight, 1.25 billion wings would weigh 5,955 times more than the weights of the Seahawks and Patriots entire 52-man rosters combined.
"Although the total amount of pounds of chicken produced last year rose by about 1.8 percent, the total number of chickens processed was virtually the same in 2014 as is was in 2013," noted National Chicken Council Vice President of Communications Tom Super.  "A chicken only has two wings; therefore, the supply of wings is limited by the total number of chickens produced."
The average price (wholesale, not retail) of whole wings is currently $1.71/lb, up from $1.35/lb at the same time last year, according to the Daily Northeast Broiler/Fryer Report by the U.S. Department of Agriculture's Agriculture Marketing Service.  This is down significantly from when wing prices hit a record high of $2.11/lb in January, 2013.
Wing prices traditionally go up in the fourth quarter of the year as restaurants and supermarkets stock up for the Super Bowl, and prices usually peak in January during the run-up to the big game.
Wing eating among NFC-AFC championship cities
While Seattle is known for many things, including its coffee, fish tossing and Fortune 500 companies, chicken wings aren't one of them.
Residents of Seattle tend to punt on chicken wings, as they are 17 percent less likely to eat chicken wings in general than the average resident of the top 42 U.S. markets, according to The NPD Group's Local Market CREST Restaurant database;two years ending September 2014.  While faring a bit better, but still below average, Patriots fans in Boston are 8 percent less likely to consume wings from a restaurant than the average resident.
But the Seahawks-Patriots matchup was the best possible scenario out of the four remaining NFL playoff teams/cities for wing eating.  Here' a look at how the four stack up:


• Boston: 8 percent less likely to eat chicken wings in general than the average resident
• Seattle: 17 percent less likely to eat wings
• Indianapolis: 32 percent less likely to eat wings
• Green Bay: 39 percent less likely to eat wings
"The good news is, fans will try more wings if their team gets in the Super Bowl," noted Harry Balzer, The NPD Group's chief industry analyst and vice president. "We know wing consumption increases more than other foods during the Super Bowl.  It did in Seattle last year after they won.  While the citizens of Seattle still eat wings less often than the average eater, our research indicates that order incidence for wings rose considerably last year in that market."
Added the Chicken Council's Super, "With the Patriots in the game, we're hopeful this trend will continue and we'll see 'inflated' wing consumption this year in New England."
Super Bowl fans choose sides
The data shows that more than four in five U.S. adults (81 percent) eat chicken wings, holding steady from last year.
More than half (56 percent) of U.S. adults who eat chicken wings say they typically like to eat their wings with ranch dressing, according to a new National Chicken Council poll conducted online in January 2015 by Harris Poll*.  Ranch is once again the #1 side or sauce typically eaten with wings, up from 51 percent last year but shy of the record of 57 percent two years ago.  Only about one-third (36 percent) like to eat their wings with blue cheese dressing.  This is up from 32 percent last year.  Barbecue sauce even topped blue cheese, coming in at 42 percent.
The survey asked which dipping sauces or snacks chicken wing eaters typically like to eat with their wings. They could choose more than one option.
Northeastern wing eaters are significantly more likely to prefer blue cheese dressing (49 percent) than those in the Midwest (36 percent), South (30 percent) and West (30 percent), while those regions are more likely to prefer ranch dressing.
"I was shocked to see Blue Cheese go down by this margin, again," noted Super.  "Although, I'm from the Northeast – for me, putting Ranch on wings is like putting ketchup on a hot dog."
After ranch dressing at the top:  42 percent of wing lovers choose barbecue sauce as a typical snack or dipping sauce; 36 percent said blue cheese; 36 percent hot sauce; 35 percent celery; and 20 percent choose carrots. Ten percent of wing lovers describe themselves as purists who eat nothing with their wings.
Bone-in or boneless? 
With the growing popularity of "boneless wings," NCC asked wing eaters if they prefer to eat traditional, bone-in wings or boneless wings.  According to the survey, 54 percent of wing eaters prefer traditional, bone-in wings while 46 percent chose their boneless cousin.  Boneless wings are typically white, boneless chicken breasts cut into strips, breaded or floured and tossed with Buffalo sauce.
The drumette, flat or whole wing?
The vast majority of wings, especially those destined for restaurants, are disjointed, with the third joint (the thin part known as the wing tip or flapper) being exported to Asian countries and the meatier first and second joints being sold domestically.  The wing is usually split into two parts – or segments – known as the "drumette" and the "flat" and sold to restaurants or retail grocery outlets.
According the survey, of those who eat chicken wings, 46 percent prefer the drumette, 25 percent the flat and 10 percent prefer their wings whole.  Nineteen percent say they don't have a preference, they like them all. 

Americans to eat 1.25 billion chicken wings for Super Bowl

An estimated 1.25 billion chicken wings will be consumed in the U.S. over Super Bowl weekend.
Lady Michelle Obama isn't the only one turning 50 this year.  2014 also marks the 50th anniversary of the first "Buffalo Wing" being sauced and tossed at the Anchor Bar in Buffalo, New York.
With the second biggest eating day of the year after Thanksgiving - Super Bowl Sunday - upon us, there's no hotter time of year for chicken wings, which have become a staple food of Super Bowl parties in the United States.
According to the National Chicken Council's 2014 Wing Report, 1.25 billion wings will be devoured during Super Bowl XLVIII, as fans watch the Seattle Seahawks and Denver Broncos battle for the Lombardi Trophy, matching the record level of 2012.  That is about 20 million more wings than were consumed in 2013 during Super Bowl XLVII.
To put that into perspective, if 1.25 billion wing segments were laid end to end, they would stretch from CenturyLink Field in Seattle to MetLife Stadium in East Rutherford, N.J. (home of Super Bowl XLVIII)… 30 times. That is enough wings to put 572 wings on every seat in all 32 NFL stadiums.
Bill Roenigk, chief economist and market analyst at the Washington, D.C.-based National Chicken Council, explains that the increase in consumption coincides with an increase in chicken production linked to increasing consumer demand and decreasing feed costs.
"The National Chicken Council estimates about four percent more chicken will be produced this year compared to last," explained Roenigk.  "More chickens mean a bigger supply of wings and more favorable prices this year for consumers. Based off of current supermarket features, consumers can expect to pay around five percent less than last January for wings.
"This means that the 'Great Wing Shortage' of 2013, that never really was, is officially over.  Sports fans can enjoy this affordable luxury even more this year."
Corn makes up more than two-thirds of chicken feed and corn prices hit an all-time high in the fourth quarter of 2012, due to two reasons:  the record drought in the Midwest in the summer of 2012 and the ensuing pressure on corn prices from a continued federal government requirement that mandates 40 percent of our corn crop be turned into fuel in the form of ethanol.
Wing-eating competition among NFL playoff cities
While Seattle is known for many things, including its coffee, Fortune 500 companies and Pearl Jam, chicken wings aren't one of them.
Residents of Seattle tend to punt on chicken wings, as they are 44 percent less likely to eat chicken wings in general than the average resident of the top 42 U.S. markets, according to The NPD Group's CREST Local Market service.  A San Francisco victory in the NFC Championship game would have fared even worse for wing consumption.
Here' a look at how the eight cities/teams that made it to the NFL playoffs divisional round stack up when it comes to eating chicken wings:
Above Average
Charlotte (Panthers): Eat 26 percent more wings than the average resident of the top 42 U.S. markets
New Orleans (Saints): Eat 21 percent more wings than average
Average
Boston (New England Patriots): 4 percet less likely to eat wings
Denver (Broncos): 5 percent less likely
Below Average
Indianapolis (Colts): 13 percent less likely to eat wings
San Diego (Chargers): 39 percent less likely
Seattle (Seahawks): 44 percent less likely
San Francisco (49ers): 48 percent less likely
"We quite possibly would have seen more than a 20 million wing increase this year based on this data, had the Panthers and Patriots made it to the big game," said NCC's Roenigk.  "But with a team from Washington state and Colorado playing in the Super Bowl, the council has high hopes that chicken munchie consumption will increase as a result."
Interestingly, a city without a team, the residents of the Columbia, S.C market, have the highest order rate for chicken wings among the 42 local markets tracked by The NPD Group … 56 percent more likely to eat wings than the average eater.
Ranch hands blue cheese second consecutive defeat in annual poll
More than half (51 percent) of U.S. adults who eat chicken wings said they typically like to eat their wings with ranch dressing, according to a new National Chicken Council poll conducted online in January 2014 by Harris Interactive.  Ranch is once again the No. 1 side or sauce typically eaten with wings, but down six percent from 57 percent one year ago.  Only about one-third (32 percent) prefer blue cheese dressing.
Interestingly, 66 percent of women aged 18-34 choose ranch dressing.
Northeastern wing eaters, though, are significantly more likely to prefer blue cheese dressing (45 percent) than those in the Midwest, South (both 31 percent) and West (23 percent), while those regions are more likely to prefer ranch dressing.  Of all U.S. adults who eat wings, barbeque sauce, not blue cheese, comes in second after ranch as the dipping sauce most typically eaten with wings, at 35 percent.
The data also show that more than four in five U.S. adults (81 percent) eat chicken wings, up two percentage points over last year.  Consumption does not vary significantly by gender.  Women (78 percent) are just as likely as men (84 percent) to roll up their sleeves, break out the wet naps and eat a few wings.
After ranch dressing at the top:  35 percent of wing lovers choose barbecue sauce as their typical snack or dipping sauce; 32 percent said blue cheese; 31 percent hot sauce; 29 percent celery; and 17 percent choose carrots. Ten percent of wing lovers describe themselves as purists who eat nothing with their wings.
'Buffalo' favorite style/flavor
 Among those U.S. adults who eat chicken wings, nearly two-thirds (65 percent) say Buffalo wings are among their favorite flavors/styles, with 39 percent saying they prefer mild, 36 percent hot and eight percent "atomic."
Women (62 percent) are just as likely as men (67 percent) to choose Buffalo style as their favorite.  More than four in 10 (44 percent) women aged 18-34 like their Buffalo wings hot, significantly more than any other female age category.
Northeastern wing eaters are significantly more likely (74 percent) to prefer Buffalo style wings than those in the Midwest (63 percent), South (61 percent) or West (62 percent).  Folks in the Midwest are significantly more likely (57 percent) to choose barbecue wings as among their favorites.
After Buffalo (65 percent) and barbeque (49 percent), another favorite flavor/style of chicken wings is breaded/fried, at 35 percent.  Teriyaki (33 percent), sweet and sour (29 percent) and plain (28 percent) round out the poll.
Where do Americans get their wings? 
The National Chicken Council estimates that of the wings eaten during the Super Bowl, 75 percent will come from food service outlets and 25 percent from retail grocery stores.
Although the vast majority of wings eaten during the Super Bowl are purchased from food service outlets, such as restaurants, bars and wing and pizza places, wing sales at grocery stores and supermarkets spike dramatically the week of the Super Bowl, and the data show that consumers also stock up the week before, too.
According to Nielsen Perishables Group FreshFacts data, both fresh and prepared wings totaled $1.7 billion in sales at stores covered in their system for the 52 weeks ending November 30, 2013, an increase of 6.4 percent compared to a year earlier.
Consumers cooking their own wings at home can find traditional and unique chicken wing recipes on the National Chicken Council website. The website also includes the full 2014 Wing Report, including "Wing-onomics," buffalo wing history, 2014 wing consumption projections and how football and wings came to be connected.

Buffalo Wild Wings on target to exceed 1,000 restaurants in 2014

Buffalo Wild Wings plans to cross the mark of 1,000 restaurants in early 2014.

The popularity and profitability of chicken wing chain Buffalo Wild Wings is contributing to its growth, as CEO Sally Smith says the company plans to cross the mark of 1,000 restaurants in early 2014. Smith is also looking at growth beyond 2014, citing a goal of having 1,700 restaurants open by 2023.
"We will achieve the exciting milestone of 1,000 Buffalo Wild Wings restaurants in the first quarter of 2014," Smith said during Buffalo Wild Wings' October 29 conference call, where the financial results of the third quarter were also announced. "For the full year, we plan to open 45 company-owned and 40 franchised locations in the United States and Canada, and we expect our international franchisees to open at least 10 restaurants across the globe."
Buffalo Wild Wings' third quarter of fiscal year 2013, which ended on September 29, showed a 27.9 percent increase in profits, and Smith attributed part of that revenue growth to lower chicken wing prices. With a strong financial picture, Buffalo Wild Wings is continuing its expansion plans.
Before the fourth quarter of 2013 is completed, Buffalo Wild Wings plans to add 22 company-owned and 22 franchised restaurants, including two franchise locations in Mexico. That will bring the store total even closer to the 1,000 goal that is expected to be attained in 2014.
Smith told shareholders the expansion plans in the near future include not only the U.S. and Mexico, but also Canada, the United Arab Emirates, Saudi Arabia and the Philippines.
"As we look beyond 2014, we will continue to build Buffalo Wild Wings into an even stronger brand," Smith said. "We are committed to opening 1,700 Buffalo Wild Wings locations in the United States and Canada and believe we will achieve this goal within the next 10 years."
Buffalo Wild Wings, which is nearing its 10th year as a publicly-traded company, is based in Minneapolis, Minn.

Worst pressure on chicken wing prices behind us, Buffalo Wild Wings CEO says

As cold storage inventories of chicken wings increased in late 2012 and earlier parts of 2013, buyers saw a lot of pressure on wing prices. However, the worst times for chicken wing prices may be over,
Buffalo Wild Wings CEO Sally Smith said during the Wells Fargo Securities 2013 Retail and Restaurants Summit on October 1. McDonald’s in September initiated a nationwide launch of
Mighty Wings, a chicken wing product. In anticipation of the national campaign, the quick service restaurant chain began to keep its wings in cold storage, Smith said, creating a shorter supply of available chicken wings that put pressure on the prices.“I think we saw a lot of that cost pressure in 2012, with sustained high wing prices -- the highest we’ve ever seen,” said Smith. “McDonald’s has owned the whole bird. They used to sell their wings on the market, and they started saving their wings. Those wings weren’t available, and I think that pushed the price up.”
That price pressure continued into the first quarter of 2013, Smith added. However, Smith said the market has absorbed that pressure.
With strong pullet placements and eggs set in past month, the situation looks favorable for chicken supplies and for the Buffalo Wild Wings chain, Smith said.

US frozen chicken wing supply still building in August

Frozen stocks of chicken wings in the United States has continued an upward climb, with August 31 levels increasing 13 percent from the previous month and 83 percent from August 31, 2012. This is the second month in a row frozen wing supplies have jumped 13 percent on a month-over-month basis, according to the USDA's Cold Storage report, released on September 23.
Many analysts had been speculating that wing supplies were building in anticipation of McDonald's nationwide launch of Mighty Wings. The quick service restaurant giant introduced the wing product on September 9.
U.S. wings in cold storage on August 31 were at 102.8 million pounds, up 13 percent from the 94 million pounds recorded at the end of July. The August tally was 83 percent higher than the August 2012 totals of 56 million pounds. 

Buffalo Wild Wings to expand into the Philippines

Buffalo Wild Wings annnounced plans to expand into the Philippines.

Buffalo Wild Wings will expand to the Philippines as the restaurant chain specializing in chicken wings has signed a development agreement with one of the country's premier restaurant operators to open Buffalo Wild Wings locations later in 2013. The company revealed its initiative to move into the Philippines on August 28.
"We are thrilled to continue our international expansion to the Philippines with The Bistro Group, and bring our wings, beer and exciting sports experience to even more guests across the globe," said Sally Smith, CEO and president of Buffalo Wild Wings. "The Philippines have passionate sports fans, who we believe will love the great atmosphere at Buffalo Wild Wings, as well as enjoy a menu filled with our classic hot fresh wings and local favorites."
Construction on restaurants is scheduled to begin in 2013, with restaurants planned for Makati City and the Manila area.
"The Philippines is among the fastest growing economies in Asia, so it is a natural choice for Buffalo Wild Wings," said Matt Brokl, vice president of International Development at Buffalo Wild Wings. "The economy is growing faster than China's and with an expanding middle class, there is a lot of enthusiasm for casual dining."
The company's international push began in 2011 with restaurants in Canada, where it has grown to include 13 locations. Buffalo Wild Wings in 2012 announced expansion into Mexico and the Middle East, where the company expects to open the first of those restaurants this year. The company continues to explore opportunities in other markets across the world. 

Buffalo, N.Y., to receive 40 tons of chicken wings for Labor Day weekend festival

Forty tons of chicken wings are being trucked from a Wayne Farms facility in Arkansas to Buffalo, N.Y., as the city of Buffalo prepares for its annual chicken wing festival. The festival will be held over the 2013 Labor Day weekend at Buffalo's Coca-Cola Field, a minor league baseball stadium.
National Buffalo Chicken Wing Festival founder and organizer, Drew Cerza, told the Associated Press the event brings tens of thousands of people from across the United States and abroad to the city where the Buffalo-style wing originated.
More than 100 different styles of wings will be featured. The festival will also include live music and a wing-eating contest.

McDonald’s chicken wings to make nationwide debut in September

McDonald's test runs of Mighty Wings in the Atlanta and Chicago markets were so successful, the company has decided to go nationwide with the new line of chicken wings. The quick-service restaurant chain will debut Mighty Wings on September 9, with a complete national roll out by September 24. The wings will be available for a limited time, as they are expected to no longer be sold at McDonald's by the end of November.
Mighty Wings were introduced to Atlanta customers in the fall of 2012 and to the Chicago area earlier in 2013.
"We know customers are excited about this new menu item and we look forward to launching Mighty Wings nationally," the company said in a written statement.
Mighty Wings are a natural bone-in chicken wing that comes in two varieties, a drummette or a wingette. They are lightly breaded, providing a crispy bite of home-style flavor seasoned with cayenne and chili pepper delivering a solid spicy kick, the company stated. Mighty Wings will be sold in packages of three, five and 10 pieces, with prices starting at $2.99.
The Mighty Wings come with an assortment of nine sauces including chipotle barbecue sauce, creamy ranch sauce, honey mustard sauce, hot mustard sauce, spicy Buffalo sauce, sweet chili sauce, sweet and sour sauce, honey and tangy barbecue sauce. 

US chicken wing inventories continue to grow

Inventories of U.S. chicken wings in cold storage continued to climb during July, increasing by nearly 13 percent from the levels recorded at the end of June. The U.S. Department of Agriculture's (USDA) Cold Storage report, released on August 22, showed inventories of frozen chicken wings at 94.2 million pounds on July 31, compared to the 83.6 million pounds recorded on June 30.
Supplies of chicken wings in cold storage have been on a steady climb over the spring and summer months of 2013, as frozen chicken wings levels in the U.S. at the end of March were at 75.4 million pounds.
The amount of chicken wings in cold storage has nearly doubled since July 31, 2012, when frozen stocks were recorded at 49.9 million pounds. 

Inventories of frozen chicken wings continue to build

U.S. inventories of frozen chicken wings continue to grow, with the amount of wings in cold storage at the end of April up 11 percent from March numbers and up 131 percent from April 2012.
According to the U.S. Department of Agriculture's Cold Storage report, U.S. chicken wing supplies reached 83.6 million pounds on April 30. That compares to 75.4 million pounds on March 31 and 36.2 million pounds on April 30, 2012.
No other chicken parts saw as significant of a month-over-month climb as chicken wings did. Total chicken in cold storage amounted to 668.8 million pounds on April 30, up 8 percent from the 617.9 million pounds reported at the end of March, and up 11 percent from the 600.9 pounds reported in April 2012.

Americans to eat 1.23 billion chicken wings over Super Bowl weekend

Chicken wings have become a staple food of Super Bowl parties in the U.S., and demand for them on menus is now at an all-time high leading up to the second biggest eating day of the year — Super Bowl Sunday.
Super Bowl weekend is unquestionably the biggest time of the year for wings. According to the National Chicken Council's 2013 Wing Report, more than 1.23 billion wing portions will be consumed during Super Bowl weekend in 2013, as fans watch the San Francisco 49ers and the Baltimore Ravens battle for the Lombardi Trophy.
Super Bowl wing consumption is down about one percent, or 12.3 million wings, compared to 2012 numbers, but not because demand for them is declining. Quite the opposite, said Bill Roenigk, chief economist and market analyst at the Washington, D.C.-based National Chicken Council. "Chicken companies produced about one percent fewer birds last year, due in large part to record-high corn and feed prices," said Roenigk. "Corn makes up more than two-thirds of chicken feed and corn prices hit an all-time high in 2012, due to two reasons: last summer's drought and pressure from a federal government requirement that mandates 40 percent of our corn crop be turned into fuel in the form of ethanol. Simply put, less corn equals higher feed costs, which means fewer birds produced."

Ranch dressing versus bleu cheese dressing
Almost six in 10 (57 percent) of U.S. adults who eat chicken wings said they typically like to eat their wings with ranch dressing, according to a new National Chicken Council poll conducted by Harris Interactive. Only about three in 10 (35 percent) prefer bleu cheese dressing.
Adults who eat chicken wings who live in the Northeast, though, are significantly more likely to prefer bleu cheese dressing (47 percent Northeast vs. 32 percent Midwest, 30 percent South and 32 percent West), while those in other parts of the country are more likely to prefer ranch dressing (65 percent Midwest, 56 percent South and 64 percent West vs. 44 percent Northeast). The data also show that nearly four in five U.S. adults (79 percent) eat chicken wings and that consumption does not vary significantly by region or gender. Women (77 percent) are just as likely as men (82 percent) to roll up their sleeves, break out the wet naps and eat a few wings.
Among adults who eat wings, women are more likely than men to say they like to eat their wings with celery (39 percent women vs. 28 percent men). After ranch dressing at the top: 43 percent of wing lovers chose barbecue sauce as their typical snack or dipping sauce; 38 percent said hot sauce; 35 percent said bleu cheese; and 34 percent chose celery. Fewer than one in five wing lovers (8 percent) described themselves as purists who eat nothing with their wings.

Wing-onomics
The vast majority of wings, especially those destined for restaurants, are disjointed, with the third joint (the thin part known as the flapper) being exported to Asian countries and the meatier first and second joints being sold domestically. The wing is usually split into two parts — or portions or segments — known as the "drumette" and the mid-section or "flat" and sold to restaurants or retail grocery outlets.
A chicken has two wings, and chicken companies are not able to produce wings without the rest of the chicken. Therefore, the supply of wings is limited by the total number of chickens produced. When the demand for wings is stronger than the demand for other chicken parts, the price of wings will go up, as it has since the beginning of 2012.
The wholesale price of wings will be the most expensive ever during Super Bowl XLVII as demand rises and the supply has shrunk. Wings are also currently the highest priced part of the chicken. Wholesale wings are currently at about $2.11 a pound (Northeast), the highest on record at the U.S. Department of Agriculture, up 22 cents or 12 percent from the same time in 2012. Wing prices always go up in the fourth quarter of the year as restaurants stock up for the Super Bowl and prices usually peak in January during the run-up to the big game. But many analysts expect that demand will hold steady even after the NFL season ends.
"Demand for wings is proving more and more to be inelastic," said Roenigk. "With the rising number of restaurants with menus dedicated to wings, the return of the NHL hockey season, the NCAA March Madness basketball tournament and then the start of grilling season, wing demand should remain hot."
But Roenigk also said that consumers shouldn't worry about any shortage of wings on Super Bowl Sunday or any time soon. "The good news for consumers is that restaurants plan well in advance to ensure they have plenty of wings for the big game," he said. "And some restaurants are promoting boneless wings and some are offering flexible serving sizes. But if you're planning to cook your own wings, I wouldn't advise being in line at the supermarket two hours before kickoff."

Retail grocery and supermarkets
According to Nielsen Perishables Group FreshFacts data, both fresh and prepared wings totaled $1.6 billion in sales for the 52 weeks ending November 24, 2012, an increase of 5.4 percent compared to 2011 numbers. Wing sales at grocery stores and supermarkets spike dramatically the week of the Super Bowl, but the data show that consumers also stock up the week before, too.

Food service/restaurants
Originally on and off various fast-food menus, chicken wings have become a staple of casual dining and pizza places. Virtually every casual dining chain offers chicken wings as an appetizer, if not also as an entrée. Increasingly, ready-to-eat or heat-and-eat wings are showing up in the delicatessen and prepared foods section of supermarkets, a growing trend. "Orders at carry-outs and restaurants for chicken wings on Super Bowl Sunday will increase more on that day than any other winter Sunday — a 156 percent increase," said Harry Balzer, vice president of the NPD Group, a market research firm.

Chicken wings no longer a cheap menu addition

Some restaurants are adjusting their menus in the face of escalating chicken wing prices, according to USA Today. The wholesale price of wings shot up 39% from 2008 to 2009, thanks to high demand as the formerly “throw away” item became an increasingly popular dish, the newspaper reported.
While demand for wings has flown up, demand for other parts of the bird has fallen with the recession, so increasing chicken production is not a viable economic option, said Richard Lobb of the National Chicken Council.
Many restaurants are taking advantage of the overall lower poultry prices to introduce boneless chicken “wings” to their customers, the newspaper reported.