What is wingstop

Skip Navigation. Thighstop launches today as a virtual brand, focusing on chicken thighs. Key Points. Thighstop launches Monday, hacking Wingstop's brand to sell thighs for delivery and carryout. Consumers have seen chicken wing prices increase and shortages of wings pop up in recent months.

Chicken wings have been a pandemic winner, soaring in popularity over the last year. In this article. VIDEO The Shanghai lab making fake pork dumplings and helping China go beyond meat. Willem Marx. Faux fish looks to ride the growing wave of alternative meats. Ian Thomas. The self-driving race between Elon Musk's Tesla and Domino's pizza robots. Most of this has to do with the fact that the heavily breaded tenders are just able to absorb more sauce and stay crunchy, whereas the wing in the wet sauces tends to get soggy and soft.

This was especially true for the flats. With that said, the dry Lemon Pepper wings were by far the best. The combination of the bite of the black pepper and the acid from the lemon with the fatty crunch and saltiness of the fried chicken wing created some sort of victual alchemy in my mouth. Not far behind was the dry Garlic Parmesan. Before I tried these, I had little interest in eating a wing that tastes like an Olive Garden appetizer, but my, how wrong I was.

This combination dramatically improves when it jumps off bread as the bite and pungency of the garlic and the nutty, fatty Parmesan flavors are elevated by the satisfying crunch of the wing. There was no running to the fridge for milk, or not being able to touch my skin, or any of the other warnings you might get with stunt heat chicken. For whatever reason, with the extra heat, the Buffalo flavor gets augmented, and the chicken tenders, with their thick crust, are better able to handle the sauce and remain crunchy.

A Drums vs. First of all, they have a natural handle. Third, drumsticks skin tends to cook more evenly and in a more crisp manner. I would never generalize about people by their wing preference, but folks who prefer flats are the same types of people who pick Luigi in Mario Kart.

The Best Sides: This is where Wingstop truly elevated its game. Almost every side I tried was good to excellent. In fact, the fries actually proved to be a better vehicle than the wings for dipping sauces. Did I think I would spend a day dipping Lemon Pepper fries in honey mustard in a public park as bees troublingly amassed around me?

No, I did not. But the fries were just the beginning. I got one just to check the box, only to find that it was drizzled in butter and had a crunchy exterior and a pillowy warm interior. A true legend in the group was the Cajun Fried Corn. Each order is essentially one cob of corn, cut into four slices, each of which has been seasoned with their cajun seasoning and fried. Well done. Traditional Wingstop Flavors, ranked wings, not tenders : 1.

Lemon Pepper 2. Garlic Parm 3. Atomic 4. Louisiana 5. Hickory Smoked BBQ 6. Spicy Korean 7. Cajun 8. Plain 9. Traditional Buffalo Mango Habanero As you can see from above, the worst flavors were the Mango Habanero, which didn't have nearly enough spice to counter for the cloying sweetness, and the Hawaiian, which lacked any of the redeeming spice, but fell into the same camp.

Though better than those, the traditional Buffalo was perhaps the most disappointing. A bright, nearly pastel orange, the ratios of butter to vinegar to spice seemed off, and in each visit, the wings, especially the flats, tended to be more soggy and underwhelming.

From a sides perspective, the smothered fry options like Louisiana Voodoo ranch, cheese sauce, cajun seasoning on fries and Buffalo Ranch buffalo sauce And the cheese sauce lacked the tang and bite I was looking for, but these are honestly nitpicks. Perhaps I thought nothing. Perhaps I thought that a national fast casual wing chain shouldn't be on my radar, because I am a food snob, and this is my burden.