Hooters meatless wings.
Hooters

Hooters Unreal wings are made with Quorn’s Meatless Wings.

Hooters Starts Serving Meatless Wings Nationwide

Meatless tacos, meatless burgers, now it’s time for meatless wings. For the first time on the casual-dining stage, 318 Hooters restaurants across the U.S.  are introducing meatless wings in a national launch—the Unreal Wings made with Quorn.

Hooters Unreal wings are made with Quorn’s Meatless Wings, which are fried and then tossed in Hooters’ classic sauces and dry rubs. From Original BBQ to Honey Thai Chili Pepper to Classic Buffalo, the Unreal Wings are vegetarian, non-GMO, soy-free and sustainably-produced. Diners can now enjoy them with any of Hooters fourteen sauces or dry rubs. They are 100 percent carnivore approved and even the most loyal meat eaters won’t believe Unreal wings.

“We’re excited to build upon our heritage of offering the broadest variety of wings under one roof by being the first to bring great tasting meatless wings to our guests,” says Carl Sweat, chief marketing officer of Hooters of America. “By partnering with Quorn, we were able to create the taste, texture and crispiness of our world-famous chicken wings perfectly. Similar to our launch of smoked wings and roasted wings with half the calories of our regular wings, the Unreal wings provide our guests a healthier option without compromising on the full Hooters Wing flavor they know and love.”

All Quorn products are entirely meat-free and provide a great tasting nutrient-rich protein source low in cholesterol and saturated fats. Quorn products are sustainably produced, using less land and water to produce than meat.

“We’ve been in the meat alternative game since the 1980s, and the new Hooters Unreal Wings taste just as good as chicken,” says Kevin Brennan, chief executive officer of Quorn Foods. “The rise of meatless options especially at quick service and fast casual restaurants has largely centered on burgers, and we’re excited to partner with Hooters to roll out the first meatless poultry item on a national scale in the US.”

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.