“The [per-pound wholesale] price of wings a year ago was as low as 98 cents,” he told the outlet. “Today, it’s at $3.22. So it’s a meaningful difference.”
Which means that chicken wings, once seen as so cheap and undesirable that a restaurant in Buffalo felt that they had to come up with a new way to cook them to make them even palatable for customers, are now suddenly more expensive than chicken thighs, which have significantly more meat on them than a chicken wing. (Although it’s dark meat.) Which is a really comical state of affairs, as highlighted by the way Morrison is trying to upsell thighs to consumers.
Long story short, by creating a market for thighs, you’re potentially making wings cheaper for Wingstop to buy—and allowing them to take advantage of economies of scale those wing-focused virtual kitchens are already using.
“If we can buy all parts of the chicken, not just the breast meat for boneless wings and the wings themselves … we can start to control a little bit more of the supply chain,” he said.
Of course, the food industry is not exactly above trying to find interesting ways to make undesirable food parts into something people might want to eat—after all, that’s how we got the chicken nugget.
So if you want to help a massive chain put some buffalo sauce on some chicken thighs as a way to solve its supply-chain problems, you know what to do: Go to Thighstop.