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 & Lube, whose wings ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!
Questions about your account or how to access content?