Posted by ayersian
, October 13, 2009 19:13
The days of 25-cent wings at neighborhood bars may be history. The New York Times published an excellent story by William Neuman yesterday about the rising prices of chicken wings. For the first time, “boneless” wings (in reality, fried strips/chunks of white breast meat) are cheaper than traditional bone-in wings, and some restaurants are doing away with cheap wing specials. Still, restaurateurs are raking in the profit: even if they buy wings for $1.50/pound, each wing, fried and sauced, sells for up to 85 cents apiece at Archie Moore’s in Connecticut; 90 cents apiece at Wendell’s Pub in Norton, Massachusetts; 98 cents at Duff’s in Buffalo, New York; and $1.10 each at Anchor Bar in downtown Buffalo, the birthplace of the wing craze. Pictured above are a drummie and a flat from Anchor Bar during last month’s phenomenal Roadfood Eating Tour of Rochester & Buffalo.
