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Buffalo Wild Wings teams up with Jason Kelce for football promotionBuffalo Wild Wings teams up with Jason Kelce for football promotion

The retired Philadelphia Eagle appears in ads with restaurant mascot Hank

Bret Thorn, Senior Food Editor

August 26, 2024

3 Min Read
buffalo wild wings jason kelce hank
A still image from a commercial with Jason Kelce and Hank.

Chicken wings have long been a game-day staple during football season, something that sports bar chain and wing expert Buffalo Wild Wings knows all too well. So for the start of the season it has teamed up with former Philadelphia Eagles center Jason Kelce to promote its signature product along with a new sauce and select menu items.

In an advertising campaign featuring Kelce and Hank, Buffalo Wild Wings’ winged buffalo mascot, the two apparent friends extol the virtues of football, the casual-dining chain, and the fact that the two go so well together.

In a 15-second spot, Hank discusses how both he and Kelce enjoy honey barbecue wings, making them like the brothers they never had, although Kelce points out that he already has a brother (that would be Travis Kelce, the Kansas City Chiefs’ tight end, but probably best known as Taylor Swift’s boyfriend).

In a 30-second ad, Kelce is on the phone with Hank expressing regret about retiring from football and the winged buffalo cheers up the athlete by taking him to Buffalo Wild Wings to enjoy a meal and a game.

The campaign also is promoting “Kelce’s Picks,” his favorite menu items to enjoy while watching games. Those picks are 10 traditional wings in a new Buffalo Bacon sauce, and a Triple Bacon Cheeseburger, made with two smashed beef patties seared with bacon and topped with thick-cut bacon, American cheese, shredded iceberg lettuce, tomatoes, pickles, bacon aïoli on a challah bun.

Related:Applebee’s puts its boneless wings to the test with new 50-cent promotion

The chain has also rolled out a limited-edition T-shirt with Kelce and Hank that can be bought at T-shirt website homage.com. A portion of proceeds from the sale will be donated to Kelce’s charity, (Be)Philly, whose mission is to benefit Philadelphia’s youth.

Along with the new sauce, Buffalo Wild Wings has also introduced several other items with bacon at its more than 1,300 restaurants: A BLT sandwich, a Bacon Patty Melt, and a Bacon Mac & Cheese Burger.

Kelce is a self-proclaimed lover of thick-cut bacon, as evidenced in the Kelce brothers’ Podcast series, New Heights, produced by Wave Sports + Entertainment.

Buffalo Wild Wings also said Jason Kelce is a fan of traditional wings, as opposed to the “boneless” kind made from chicken breast, as indicated by his selection of bone-in wings as one of his picks.

In a statement released by Buffalo Wild Wings parent company Inspire Brands, Kelce explained why he was partnering with Buffalo Wild Wings.

“After retirement, I found myself looking for the next best spot to catch all the action. As a longtime fan, I am amped to show fans why Buffalo Wild Wings is the place for football,” he said. “It has the best wings and sauces, wall-to-wall TVs and plenty of beer options on draft. Plus, my menu picks upgrade any football occasion.”

Related:Buffalo Wild Wings to provide free wings because the Super Bowl went into overtime

The chain’s chief marketing officer, Tristan Meline, explained in a statement why Kelce was a good fit for the brand.

"We are thrilled to partner with Jason for the upcoming season,” Meline said. "Jason loves watching games in our sports bars. We're excited to have him hanging out with Hank the Buffalo to show people why Buffalo Wild Wings is the best place to watch football."

Other chains have also expanded their wing offerings in the runup to the NFL season.Bojangles has introduced wings as a limited-time offer, along with a new house-made ranch dressing that will be available indefinitely.

Popeyes has introduced a new wing item in a sweet and smokey chipotle coating.

Twin Peaks has introduced two new wing sauces, one inspired by the trendy Chinese condiment chile crisp, and another by the Indian dish chicken tikka.

Norm’s, a casual-dining concept in Los Angeles, has introduced bone-in wingsthrough late October, and Lee’s Famous Recipe Chicken recently added wings to its menu indefinitely.

 

Contact Bret Thorn at [email protected] 

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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