Tuesday, October 13, 2009

Boneless Chicken Wings 10-13-09

In the New York Times, dated October 13, 2009, there is an article in the first page, headlined: "'Boneless' Chicken Wings? Cheaper by the Dozen". The main idea is that more and more bars and restaurants, such as the chain Buffalo Wild Wings, are shifting from regular Buffalo Chicken Wings to chunks of skinless, boneless chicken breast that is "fried, and sauced, and sold, with marketer's brio, as [boneless wings]"(Neuman, New York Times, October 13, 2009). This is because of the rising price of regular boned chicken and the lower price of the boneless chicken breast.

I think boneless chicken wings are better than regular wings, because the bones don't get in the way of the meat, so this could be a better business strategy for restaurants who mainly serve chicken wings.

Unfortunately, it's difficult to find any poll or survey on which people like more: boneless or regular wings. However, the article does state:

For wing-centric restaurants, boneless wings are a way to attract customers who may not like
the messiness of wings, which have to be chewed off the bone. And with prices upside down, the boneless wings now act as a hedge, with the lower-cost breast meat offsetting higher wing costs.

But wing lovers sneer. (Neuman, New York Times, October 13, 2009)

Works Cited:

Neuman, William. ""Boneless" Chicken Wings? Cheaper by the Dozen." New York Times 13 Oct. 2009: A1+. Print.

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