So for the second time in a month, I find myself in a Wendy’s, after a 25+ year hiatus. I didn’t set out to get some Wendy’s food today, and at the moment I pulled into the Wendy’s on Sandy Blvd, all I really needed was a bathroom.<\/p>\n
But recently several people sent me articles about a deliberate social media grass roots campaign Wendy’s conducted to introduce their new boneless “Wings”. I am enamored with this type of marketing, so I thought I would see what all the hubbub was about.<\/p>\n
Keeping in mind I don’t like wings, per se, but I do love that buffalo glop (try it on burgers or shrimp!), I approached ordering with some trepidation, and after squinting at the menu board much like Mr. Magoo would, I ordered the small (not combo) order of the Boneless Wings with “Bold Buffalo flavor”, which Wendy’s describes as: “100% tender and juicy all-white chicken hand-tossed in our signature buffalo sauce made with aged cayenne pepper.”<\/p>\n
Distracted by something (oh, look a chicken!), I didn’t watch them prep the “wings”, so I don’t know if they were hand tossed or not. Or from what hand to which hand? One can only hope the workers heeded the warning signs in the bathrooms.<\/p>\n
The presentation (at $3.99) was in a black plastic tray with clear cover, and it contained eight boneless “wings” will a nominal amount of sauce. <\/p>\n
I popped one in my mouth and chewed it slowly. The breading was pretty crispy, and I like fried things to be crispy, but this might have been just over the edge of “crispness.” In other words, a little hard….more “crunchy” than “crisp.” The Buffalo (does that need a cap?) flavor was good, if there was cayenne, I didn’t feel its effect.<\/p>\n
My second “wing”, I bit in half to see what was hiding under that coating, and by all appearances, these morsels are solid white chicken pieces, not pressed, chopped, formed. Unless they’ve found a way to simulate animal muscle in that process, which, come to think of it, they must be able to, I was at some crappy buffet in West Virginia once, and all the steaks were identical, shape, trim, and fat. Whatever.<\/p>\n
I’ve been kinda “over” chicken for awhile, especially the ones juiced up on brine, that texture makes me nuts. But this was OK.<\/p>\n
When the chicken was gone, there was just a smattering of sauce left in the tray, an indication of maybe they were, in fact, hand-tossed. I might get them again sometime. I might even try their Sweet & Spicy Asian variety, which they say has “a spicy blend of Asian chilies, real pepper flakes and a hint of garlic.”<\/p>\n
It’s kinda funny….I seem to ramble on most about the things I like least.<\/p>\n