The dish on Long Island's restaurant and food scene.
Over the weekend the Internet was abuzz with a rumored chicken-wing shortage. The furor was no doubt prompted by a news release, issued on Jan. 22, by the National Chicken Council. “Super Bowl weekend is unquestionably the biggest time of the year for wings,” it begins.
Soon Bill Roenigk, the Council’s chief economist and market analyst, declares that chicken “companies produced about one percent fewer birds last year, due in large part to record high corn and feed prices.” Which leads inexorably to “the wholesale price of wings will be the most expensive ever during Super Bowl XLVII as demand rises and the supply has shrunk.”
But a few paragraphs later, Roenigk assures consumers not to worry about “any shortage of wings on Super Bowl Sunday or any time soon.”
Or, as Emily Litella used to say, “Never mind.”
Bonus statistic courtesy of the National Chicken Council: 1.23 billion wing portions will be consumed during Super Bowl weekend in 2013. If all 1.23 billion wing segments were laid end to end, they would stretch from Candlestick Park in San Francisco to M&T Bank Stadium in Baltimore . . . 27 times.