If every chicken wing Americans planned to eat while celebrating the 2015 Super Bowl was laid end-to-end, the line of wings could circle the Grand Canyon 120 times, the National Chicken Council said Thursday.
That line would include about 1.25 billion wings – enough to put 572 wings on every seat in all 32 National Football League stadiums.
The Chicken Council, which releases its wing forecast annually prior to the Super Bowl, said the average wholesale price of whole wings is currently $1.71 per pound, up from $1.35 per pound at the same time last year, according to USDA data.
Wing prices traditionally go up in the fourth quarter of the year as restaurants and supermarkets stock up for the Super Bowl, and prices usually peak in January during the run-up to the big game, NCC said. But forget about price, here are some fast facts about Super Bowl chicken wings:
1. If you weighed 1.25 billion wings, they would weigh 5,955 times more than the weights of the Seahawks' and Patriots' entire 52-man rosters combined.
2. Residents of Seattle are 17% less likely to eat chicken wings in general than the average resident of the top 42 U.S. markets.
3. Patriots fans in Boston are 8% less likely to consume wings from a restaurant than the average resident.
4. More than half (56%) of U.S. adults who eat chicken wings say they typically like to eat their wings with ranch dressing.
5. Only about one-third (36%) of U.S. adults who eat chicken wings like to eat their wings with blue cheese dressing. (Northeastern wing eaters are significantly more likely to prefer blue cheese.)
6. Fifty-four percent of wing eaters prefer traditional, bone-in wings while 46% chose boneless wings – typically white, boneless chicken breasts cut into strips, breaded or floured.
7. Of those who eat chicken wings, 46% prefer the drumette, 25% prefer the flat and 10% prefer their wings whole.
8. Of the wings eaten during the Super Bowl, 75% will come from food service outlets and 25% from retail grocery stores.
9. Both fresh and prepared wings totaled $1.7 billion in sales at stores covered in their system for the 52 weeks ending November 29, 2014, an increase of 3.1%compared to a year earlier.
10. The concept of cooking wings in peppery hot sauce was born in 1964 at the Anchor Bar in Buffalo, N.Y.
Source: U.S. Chicken Council/ Nielsen Perishables Group FreshFacts/ Harris Poll/ NPD Group’s Local Market CREST Restaurant database