Wingstop Launches New Boneless Wings Nationally

Wingstop's new 100 percent all-white meat boneless chicken wings are now available in the chain's more than 260 locations in 26 states

Wingstop Restaurants, Inc. is adding the first new product to their menu since the restaurant's inception -- 100 percent all-white meat boneless chicken wings. The boneless wings began rolling out nationally November 2005 and will be available in Wingstop's more than 250 locations in 26 states by early 2006.

Wingstop selected the new boneless wings, which feature Wingstop's own proprietary batter and breading recipe along with marinated breast meat, after extensive research into the consumer market for chicken products.

Chicken wings, Wingstop's menu staple since 1994, held an 11 percent share of restaurant chicken servings in 2003 according to statistics from NPD Foodworld, CREST 2004. By adding the boneless chicken wings (strips), they add an additional 33 percent share of the servings to their offerings, giving them the opportunity for involvement in 44 percent of the market for restaurant chicken sales.

"Boneless wings are a natural product extension for us," James Flynn, Wingstop's president and CEO said. "It keeps us core to our focused wing concept, but also opens up a new customer base."

The National Chicken Council projects that domestic chicken sales will be an estimated $50.4 billion in 2005, increasing $18.9 billion since 1995. Following a successful test launch in Houston and the fact that from November 2003 to November 2004, chicken strip sales at fast food restaurants rose by a significant 12.5 percent, Wingstop has decided to provide the product in their restaurants across the nation.

Wingstop offers restaurants with a nostalgic, aviation-themed atmosphere where the sole focus is on chicken wings. The chain now serves boneless wings that are made from 100 percent all-white meat chicken breast coated with a proprietary batter and breading. Wingstop features nine wing flavors, including Original Hot, Cajun, Atomic, Mild, Teriyaki, Lemon Pepper, Hawaiian, Garlic Parmesan, and Hickory Smoked BBQ. The wings are always made-to-order and served steaming hot. Customers also choose from homemade side dishes: fresh-cut seasoned fries, bourbon baked beans, pearl potato salad, creamy cole slaw, vegetable sticks, rolls and assorted dipping sauces.

Wingstop has more than 450 restaurants either open or under development in 26 states and consistently tops industry growth rankings. Wingstop was chosen Festival Favorite Restaurant at the 2005 National Buffalo Wing Festival and their Cajun sauce took first place honors for the Best Creative Spicy Sauce in the festival's blind taste test. In July 2005, Wingstop ranked number 13 in Restaurant Business' Top 50 Growth Chains (ranked by percentage increase in units) and was ranked the number one chicken wing chain by Entrepreneur magazine in 2005. Troy Aikman, former Dallas Cowboy and three-time Super Bowl champion, signed on as the chain's national spokesman in 2003.  Visit their website at http://www.wingstop.com