Few menu items spark as much fanfare and finger-licking loyalty as chicken wings. Once a simple bar snack, wings have soared into the mainstream and become a must have menu staple—especially for pizza restaurants looking to broaden their appeal and boost ticket sizes.
Consumers crave bold, saucy flavor experiences, and wings deliver just that. According to Datassential’s Menu Trends Data, spicy profiles are leading the charge: Hot Honey has skyrocketed in popularity with a 392 percent increase, closely followed by Nashville Hot (385.9 percent), Mango Habanero (252.5 percent), and Lemon Pepper (249.9 percent). As wings continue to ride this wave of craveability, pizza operators are finding new ways to tap into the trend and satisfy their customers’ heat-seeking appetites.
Pilgrim’s Foodservice supports operators in exploring trending flavors while maintaining menu consistency. “Our Wing Dings® allow operators to delight their customers by giving them the ability to sauce their wings as needed, given their LTO or seasonal menu plans,” says Kate Davis, foodservice category developer for Pilgrim’s Foodservice. “Our Wing Zings® add spice to menus but still allow operators to sauce wings or provide a sauce on the side.”
Both Pilgrim’s Foodservice’s Wing Dings® and Wing Zings® are fully cooked, giving kitchen teams consistency and a product they can count on. Some creative ways operators are using Pilgrim’s wings, beyond traditional wing baskets, are in salads, pizzas, wraps, quesadillas, pastas, and burritos.
In today’s market, off-premise quality is non-negotiable as 81 percent of consumers expect to order the same or more through delivery in 2026, according to Datassential’s Off-Premise Report. “How a meal holds up after traveling is just as important as how it tastes fresh out of the kitchen,” says Bryon Trauscht, head of category management for Pilgrim’s Foodservice. “This is especially true for younger consumers, who are the most frequent users of off-premise. Wings that are still hot, crispy, and flavorful when you get them home are essential to winning their loyalty.”
Pilgrim’s breaded and unbreaded fully cooked wings are specifically designed to deliver quality in the restaurant and at home. “We have done rigorous testing with our formulations to ensure our products execute quality in the home delivery process,” Davis says. “Every step in the fresh wing preparation process can create inconsistencies, moisture loss, oil yield implications, and product shrinkage and loss. Our fully cooked wings cut these steps and complexity out of the equation and deliver high quality with consistency to the plate more efficiently.”
According to research from Datassential, more than 80 percent of consumers say they like or love chicken wings. Yet despite this strong demand, bone-in wings appear on only about 45 percent of U.S. menus, while boneless wings are featured on just 20 percent. “This disconnect between consumer craving and menu availability reveals a significant opportunity for operators to drive incremental sales,” Davis says.
Furthermore, wings are more than a side, they’re a proven traffic and ticket driver for pizza operators. “According to Pizza Hut’s second annual Pizza Trends Report, 71 percent of consumers say they order wings with their pizza at least occasionally,” Trauscht says. “Even more compelling, 52 percent say adding wings makes the overall experience better. That’s a powerful upsell opportunity; wings not only boost check averages but also strengthen guest satisfaction and brand loyalty.”
Pilgrim’s wings enable operators to diversify their menu without adding back-of-house complexity or driving up food costs. “We always recommend pricing products based on the full build of the menu offering to help manage operator costs and margin expectations, while still maintaining relevance for the customer,” Davis says. “We also work with operators to extend a single item across multiple applications, helping reduce waste and maximize usage of each product in the case.”
Pilgrim’s Foodservice supports operators’ success through a range of strategic incentives designed to build loyalty and promote a balanced, market-relevant product mix that drives both profitability and sales growth. The team works closely with partners on collaborative menu development, offering guidance and even investing in menu redesigns to help operators enhance their offerings and better connect with their customers.
“Our legacy brands, Wing Dings® and Wing Zings®, have been fueling growth and leading the foodservice wing category for decades,” Davis says. “Operators trust these brands because they deliver exactly what they promise—exceptional quality, unbeatable consistency, and great taste. That reputation has earned them the majority share in foodservice wings and makes them go-to menu staples across the industry.”
Discover how Pilgrim’s Foodservice can help capitalize on the booming wing trend with trusted products. Visit its website to learn more at pilgrimsfoodservice.com.
By Abby Winterburn
