“The Wing Experts” continue growth while remaining favorite among customers, critics
 

DALLAS – Wingstop only has one entrée on its menu – chicken wings.  Since 1994, the “Wing Experts” have sauced and tossed hot, fresh, made-to-order wings and sold them to hungry customers in groups of ten, twenty and even up to one-hundred.  Like potato chips, customers can’t eat just one.  Today, Wingstop announced that it has served one-billion chicken wings to customers spanning 27 states.
 
“We know that both customers and critics have responded well to our product, but a milestone of this magnitude is still a dream come true,” said Jim Flynn, CEO of Wingstop Restaurants, Inc.  “When you focus on doing one thing better than anything or anybody, the focus pays off and the word gets out.  With a billion sold, it’s apparent that our following is enormous and we have the hearts of chicken wing fans.”
 
Flynn credits Wingstop’s success to the dedication of the brand partners who diligently work to provide customers home-made sides and dips, fresh wings flavored with one of Wingstop’s nine proprietary flavors, and outstanding hospitality.  The formula has garnered a variety of awards, including “Festival Favorite Restaurant” at the 2005 National Buffalo Wing Festival, “Wing King” at the 2006 National Buffalo Wing Festival and the top ranked Chicken Wing Chain by Entrepreneur Magazine in 2004 and 2005.
 
Fueled by 15 quarters of comp store sales increases, the company has 550 restaurants open or under development in 27 states. With the popularity of wings always increasing, Wingstop has little trouble attracting franchisees – many of them existing customers who are so impressed with the consistent quality of the food, they want to bring the concept to customers closer to home.
 
About Wingstop:
Wingstop offers restaurants with a nostalgic, aviation-themed atmosphere where the sole focus is on chicken wings.  The chain also serves boneless wing strips that are made from 100 percent all-white meat chicken breast coated with a proprietary batter and breading.  Wingstop features nine wing flavors, including Original Hot, Cajun, Atomic, Mild, Teriyaki, Lemon Pepper, Hawaiian, Garlic Parmesan, and Hickory Smoked BBQ. The wings are always made-to-order and served steaming hot. Customers can also choose from homemade side dishes including fresh-cut seasoned fries, bourbon baked beans, pearl potato salad, creamy cole slaw, vegetable sticks, rolls and assorted dipping sauces.
 
Wingstop has more than 550 restaurants either open or under development in 27 states and consistently tops industry growth rankings. Wingstop was chosen Wing King at the 2006 National Buffalo Wing Festival, Favorite Restaurant at the 2005 festival and their Cajun sauce took first place honors for the Best Creative Spicy Sauce in the festival’s blind taste test.  In July 2005, Wingstop ranked No. 13 in Restaurant Business’ Top 50 Growth Chains (ranked by percentage increase in units) and was ranked the No. 1 chicken wing chain by Entrepreneur magazine in 2005.  Troy Aikman, three-time Super Bowl champion and Hall of Fame quarterback, has served as the chain’s national spokesman since 2003. Aikman extended his contract in 2006 for three years, as Wingstop has posted 15 consecutive quarters of comp store sales increases since the partnership.