Why Wings Win Big
Chicken wings are found on 44% of U.S. menus and 52% of casual dining menus, and three out of every four diners love or like wings.* They’re a good option to keep on menus – specifically as appetizer offerings – for their versatility, popularity and profit-boosting potential. Learn more about variations such as wing types, cooking profiles and more to make the right choice for your needs and operation.
*Datassential, 2024
Wing Anatomy
A chicken wing is traditionally segmented into three distinct parts, each bringing its own unique texture and flavor to the table.
| Tips: | Flats or Wingettes: | Drumettes: |
|---|---|---|
 |  |  |
| These portions are narrow, with minimal meat content. | Recognizable by their dual-bone structure, these sections offer a moderate amount of meat. | These thicker sections, akin to a small drumstick, connect directly to the chicken’s body and feature a single bone. |
The chicken wing tip is usually discarded, focusing instead on the meatier drumette and flat sections. While the drumette boasts more meat, the flats are also popular, depending on diner preferences.
Cooking Profiles
Fully Cooked:
- Simply fry or bake in an oven to save time and labor
- Follow instructions on packaging for heating and serving
Pan-Fried:
- Partially cooked, these products have a quicker cooking time compared to raw products
- Set the breading for crispy wings by quickly dipping in deep fryer
- Must be cooked to an internal temperature of 165°F
- Ready to cook and serve
Raw:
- A more cost-effective option, but raw products have longer cooking times and must be fully cooked before serving
- Add breading and seasoning before deep-frying crispy wings
- Must be cooked to an internal temperature of 165°F
- Cook thoroughly and serve
Chicken Wing Finishes
Breaded:
These products can save time and labor. Pre-breaded and individually frozen, they are easy to prepare. Simply heat and serve.
Oven Roasted:
Unseasoned and individually frozen, allowing operators creative freedom to prepare in countless ways with sauces, dips and more to fit any menu and style.
Glazed:
Available in a range of flavor profiles, these products can be cooked from frozen to save time and labor.
Flavor Profiles
Wings are perfect carriers of flavors and sauces. Our flavor profiles level up chicken wings to give your diners craveable menu items they will come back for – and help drive sales!
Traditional
- These wings typically come plain and unflavored, allowing operators creative freedom to prepare in countless ways with sauces, dips and more, to fit any menu and style
Spicy
- A red pepper heat adds just enough kick to satisfy taste buds. This taste profile delivers on-trend flavor and appeals to a wide range of menu applications
BBQ
- The most common next to traditional style, BBQ wings offer a sweet and tangy flavor that is popular across all generations of wing eaters
Storage and Handling
Due to the various cooking profiles, please reference COP Cooler Map for the best ways to safely store and handle chicken wings.
Fresh Twists on Classic Chicken Wings to Enliven Your Menu
Led by our expert chefs, our culinary team crafts innovative chicken wing recipes that tap into the latest trends. Inspired by insights from Scoop™ and Food Fanatics® magazines, these creations add exciting twists and refreshing flavors to your menu. Explore our diverse chicken wing recipes to keep your offerings vibrant and engaging, ensuring your venue remains a favorite for unique and delicious dining experiences.