Wing s
the
Maple Leaf Farms
have flown
C o op
These Asian-style duck wings are
offered at the international station in
Purdue University’s food court.
A popular menu item gets a makeover with
new flavor profiles.
By Kathryn Kjarsgaard
The National Culinary Review | January 2011
WHILE Buffalo Wild Wings and
Hooters may have cornered the market
on chicken wings, casual and upscale
restaurants alike are adding wings with a
variety of flavor profiles to their menus.
goodness,” says Jason Bowers, chef at
12 Baltimore Café in Kansas City, Mo. “It’s
typical for a restaurant like ours to offer
wings, and they’re a common appetizer in
markets like this.”
similarly more-upscale establishment that
offers wings. “Wings are simple, delicious,
consistent in sizing, texture and taste, and
they are universally loved, especially in a
restaurant format like ours,” he says.
“Chicken wings and hot wings are classics,
and people love some of that deep-fried
Chef/owner Dean Corbett of Equus &
Jack’s Lounge in Louisville, Ky., operates a
Not to be outdone by chicken, turkey
and duck wings are also flying high in
