Sponsored By

El Pollo Loco debuts Buffalo wingsEl Pollo Loco debuts Buffalo wings

Lisa Jennings, Executive Editor

September 11, 2009

1 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Lisa Jennings

COSTA MESA Calif. Just in time for football season, El Pollo Loco is getting into the game with new limited-time Buffaloco Wings, the first time the chicken chain has offered a “Buffalo style” version, officials said Friday.

The Costa Mesa, Calif.-based chain joins other brands that have developed wings as football-friendly menu items. The 1,905-unit Popeyes Louisiana Kitchen, for example, recently introduced wings in a limited-time offer through Oct. 12.

El Pollo Loco’s new wings are available with two sauces: Spicy Buffaloco, which is a traditional Buffalo sauce with the twist of Mexican oregano, or Tangy BBQ, a traditional barbecue sauce with the additional kick of chipotle, habanero chile and citrus juices.

The wings will be available through the end of the year in quantities of five, 10, 20 and 30 for recommended prices at company restaurants ranging from $4.99 for five plus a side, to $18.99 for 30. Customers also can add 10 wings to any combo or family meal for $5.

El Pollo Loco operates or franchises more than 420 locations in 14 states.

Contact Lisa Jennings at [email protected].

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.