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KFC launches wings for football seasonKFC launches wings for football season

Sean Astin to reprise role as ‘Colonel Rudy’

Bret Thorn, Senior Food Editor

October 9, 2019

2 Min Read
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Kentucky Fried Chicken is launching chicken wings, the Louisville, Ky.-based chain said Wednesday.

The battered and fried Kentucky Fried Wings, available in a “classic” un-sauced version or in Nashville Hot, Buffalo or honey barbecue sauces, will be part of the chain’s permanent menu at participating restaurants starting Oct. 10. They’re priced starting around $5 for 6 wings, $9.99 for 12, $18.99 for 24 and $36.99 for 48.

There are more than 4,000 KFC locations in the United States.

To promote the new items, KFC is offering free delivery on orders of $12 or more for customers who order through kfc.com, grubhub.com or Grubhub’s New York City brand, seamless.com. That offer is available through Nov. 24.

Chicken wings have become part of the football experience for many Americans. The chicken industry’s trade association, the National Chicken Council, projected that Americans would eat around 1.4 billion wings during Super Bowl weekend alone.

Andrea Zahumensky, chief marketing officer for KFC U.S., said in a statement announcing the launch that the new offering by the Yum! Brands subsidiary would allow customers to circumvent the bottlenecks that can occur when ordering wings on game day.

“You would be hard pressed to find hot and fresh wings without the wait anywhere else,” she said. “Whether you are Team Nashville Hot or Team Honey BBQ, our Kentucky Fried Wings are available on demand, revolutionizing your gameday dining experience.”

Related:KFC taps Sean Astin as next Colonel

To promote the launch, KFC is launching a new ad on Oct. 13 featuring Sean Austin as “Colonel Rudy,” who trots the new wings onto the football field and is raised on players’ shoulders in celebration.

Astin played Rudy in the original 1993 film of that name, as well as in a KFC commercial introduced in September.

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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