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Tasting the Mighty WingsTasting the Mighty Wings

Bret Thorn, Senior Food Editor

September 17, 2013

3 Min Read
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Bret Thorn

McDonald’s has once again enlisted an athlete to promote a new menu item, but health isn’t the focus this time, football is. 

McDonald’s new Mighty Wings aren’t especially good for you. They’re not toxic or anything — a 5-piece order weighs in at a reasonable 480 calories, with 31 grams of fat (7 grams of them saturated), 20 grams of carbohydrate and 1450mg of sodium — but they don’t have the health halo of the Egg White Delight, for which McDonald’s enlisted the help of Olympics gymnast Gabby Douglas, or the Premium McWrap, for which then-New York Knicks forward Steve Novak touted its convenience and nutrition

But the Mighty Wings are chicken wings — the appetizer most intimately tied to football. So McDonald’s brought New York Giants wide receiver Victor Cruz to the chain’s iconic Times Square location and invited local press to ask him questions while he just generally added his considerable star appeal to the proceedings.

This is a picture of him listening to a question from a Spanish speaking member of the media, which Mr. Cruz answered in Spanish, so I don’t know what he said. Earlier on he answered questions about what he ate as a kid when watching football games growing up in New Jersey (he said he ate dishes like arroz con pollo or whatever his abuela cooked).

He also is apparently no stranger to chicken wings, and he demonstrated his enthusiasm for them at this press conference that officially launches the wings, which will be available through October, or while supplies last, for $2.99 for three pieces, $4.79 for five pieces and $8.99 for 10 pieces, although of course prices may vary by location blah blah blah [insert required disclaimers typical for any franchise organization here].

Jim Lewis, the franchisee for the Times Square location, said they’d been available at his restaurants for about a week. 

This particular version of McDonald’s chicken wings are inspired by the large wings sold at the chain’s Hong Kong locations, according to the press release McDonald’s handed out at the event.

They are, indeed, pretty big wings, with a nice crunch and a spicy kick in the breading, which is spiked with a hot pepper blend.

Lewis told me this isn’t the first time McDonald’s has offered wings; he said they had them about 15 years ago, too. 

“We ran, frankly, into supply issues and demand issues,” he told me.

It seems like those issues would be even more challenging today, but Lewis said the fact that it was a relatively short limited-time offering helped offset that.

He also pointed out that the wing promotion tied in well with the current $4.99 20-piece McNugget promotion to reinforce the idea that McDonald’s is a place to go for group snacking during football season.

I hadn’t thought of that.

September 20, 2013: This entry has been edited for clarity and to correct typographical errors.

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
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Twitter: @foodwriterdiary
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