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early days when chicken wings were coming on big when i was in college. they used to throw those things out. and, now, of course, they became the primary focus. and now you re looking agent the rest of the chicken, maybe back to where we were then. what are your cus customers saying? first of all, you re right, neil. we used to go to 10 cent wing night when i was in college, so if you find 10 cent wing night, give me a call. i ll meet you there. [laughter] neil: these wings, the thighs and all, they re generally a darker, juicier kind of meat. do you serve them the same way? how do you do that? yeah. so when you re grilling in the summer, most people opt for the thigh. it s a juicier, more tenner cut of meat. but what a lot of people don t think of is the thigh in alternate situations, and one of that is a replacement for a traditional bone-in wing. it helps our purchasing strategy so that we can do go to our

Chicken wingsNeil cavutoTenner cutPurchasing strategy