28 May 2015
QSR Magazine Calls Out Our Wings
In the increasingly competitive QSR segment, brands are finding novel ways to make their chicken dishes stand out to consumers, particularly a more picky Millennial generation driven to bold new flavors and treatments. Datassential reports that roughly 40 percent of all QSR’s and fast casuals feature fried chicken on their menu. The May issue of QSR explored how a variety of restaurants are finding innovative ways to serve up the tried-and-true fried chicken dish. Cincinnati-based Buffalo Wings & Rings keeps things classic with their wings, by frying them without breading to allow the skin to keep in the juices, but with an elevated twist with their proprietary sauces which Executive Chef Elliot Jablonsky told QSR can be a painstaking process: “How you have heat at the beginning and at the end, the relationship between butter and hot sauce, the cooking method – (it) all makes a difference.” The brand offers 13 wing sauces and five heat levels.