Just as “clothes make the man,” so too, the “Sauce makes the Wing!”

Yet, some restaurant owners say nothing about paying often as much as a buck or two more for their chicken (wings), sometimes approaching or past $4/lb., but squawk when a discussion about the added cost of a few pennies surfaces regarding their sauce. Why?

Make no mistake, wings are “a cult food with a general appeal,” (Wy’s definition) and
consumers go out of their way for good wings. They are the number one appetizer item
in America based on some polls. They can also sell as a lunch or dinner in and of themselves. They are a comfort food as well and like all comfort foods, they do better in times of a poor economy thereby helping yourself during such times.

Consumers don’t buy wings for the chicken. They buy them for the sauce. The better
the sauce, the better the wing. Wy’s Wing sauces, particularly Wy’s Buffalo Wing sauce, is a value-added ingredient! That means that the sauce adds value to Wings.

Poor quality chicken (wings) or poorly prepared wings can definitely ruin a wing however. Below average wings may satisfy some customers not knowing any better, but they likely won’t draw much in terms of new business and certainly won’t win any awards. Many wings currently being served in chains around the country wouldn’t fly, pun intended, or even be considered average in Buffalo, the home of Buffalo Wings, or even in other areas where consumers know good Buffalo wings.

Deep-fried produces the best wings, but we have recommended naked pre-cooked wings and boneless wings that produce a very, very close second to deep-fried yet without frying. Your customers may never know the difference.

Wy’s sauces have won numerous awards including being judged by chefs as the “Best Hot Buffalo Wing” at the National Wing Festival in Buffalo itself, to having swept the 2002 Texas Fiery Foods Mild, Medium, and Hot categories. For a comprehensive list of awards, please contact us.

You can make our awards your awards!