Wings are driving scorching sales at specialty chains, getting the gourmet treatment at fancy restaurants and even emerging in good-for-you vegan versions. Their presence on menus has increased 19% since 2009, according to market research firm Mintel.
As a party food, they’re quickly gaining on ribs and nachos, so expect a lot of wings on the table on the Fourth of July, one of the five most popular days for wing consumption along with the Super Bowl and college basketball’s March Madness finals.
“They’re going gangbusters,” said Nick Setyan, a restaurant analyst with Wedbush Securities. “These wings guys were the only ones able to take advantage of this kind of environment.”
The dish can thank the recession and the burgeoning snacking and street food culture for its meteoric popularity.