Menus and prices in 8 markets, 291 items tracked.
Wingstop is the most specialised brand in our directory. The menu is wings, a short list of sides, and a flavour range doing all the differentiation - There is almost nothing on the board that is not chicken or a potato.
That narrowness is the business model, not a limitation. A kitchen doing one thing needs less equipment, less training and less space, which is why the format has expanded quickly and why it suits delivery.
It also means Wingstop has no products in our price index at all. Wing counts and flavour names differ between markets, so nothing meets the same-name-in-four-markets test - A brand can be highly international and still have nothing directly comparable.
Each market has its own board. Prices are shown in local currency and are not comparable across rows - Use the index below for that.
| Market | Items | Cheapest | Average | |
|---|---|---|---|---|
| USA Wingstop menu prices
USD |
48 | $0.59 | $28.05 | USA menu prices |
| Singapore Wingstop menu prices
SGD |
28 | S$2.95 | S$31.44 | Singapore menu prices |
| Philippines Wingstop menu prices
PHP |
30 | ₱25 | ₱199.51 | Philippines menu prices |
| Australia Wingstop menu prices
AUD |
30 | A$2 | A$12.27 | Australia menu prices |
| Canada Wingstop menu prices
CAD |
27 | C$2.29 | C$24.40 | Canada menu prices |
| United Kingdom Wingstop menu prices
GBP |
38 | £0.30 | £10.61 | United Kingdom menu prices |
| Ireland Wingstop menu prices
EUR |
25 | €3.20 | €9.57 | Ireland menu prices |
| United Arab Emirates Wingstop menu prices
AED |
65 | AED 3 | AED 43.72 | United Arab Emirates menu prices |
Prices are in each market’s own currency and are not comparable across rows; for that, use the price index.
Products sold under one name in four or more of our markets, converted to US dollars at weekly mid-market rates.
| Product | Markets | Cheapest (USD) | Average (USD) | Priciest (USD) | Gap |
|---|---|---|---|---|---|
| Voodoo Fries (Large) Wingstop price by country | 4 | $5.33 | $6.07 | $7.44 | +40% |
Every item across every Wingstop menu, mapped onto our dish taxonomy.
In 1994, in Garland, Texas, Antonio Swad envisioned a place where bold flavors took center stage. This vision materialized as Wingstop, a modest eatery dedicated to serving high-quality, flavorful chicken wings. The concept resonated with the community, leading to the first franchised location in 1997. By 2002, Wingstop had served over one billion wings, marking its ascent as a prominent name in the restaurant industry. Today, with over 2,500 locations worldwide, the establishment continues to prioritize flavor and quality in every dish.
At Wingstop, the menu is a testament to a commitment to bold, diverse flavors. Signature offerings include classic bone-in wings, boneless wings, and tenders, each available in a variety of sauces and dry rubs. Popular flavors range from the zesty Lemon Pepper to the fiery Atomic, catering to a spectrum of taste preferences. Accompaniments like hand-cut seasoned fries and house-made ranch dressing complement the main dishes, ensuring a satisfying dining experience.
Beyond the kitchen, Wingstop is dedicated to making a positive impact in the communities it serves. Through initiatives like Wingstop Charities, the establishment supports programs focused on education, food security, and youth development. The Morrison Family Scholarship Program provides financial assistance to team members pursuing higher education, while partnerships with organizations like No Kid Hungry aim to combat childhood hunger. These efforts reflect Wingstop's commitment to fostering meaningful connections and supporting the well-being of its guests and neighbors.
From its humble beginnings in Texas to its global presence today, Wingstop remains steadfast in its mission to serve flavorful food and contribute positively to the communities it calls home.
Almost every restaurant you think of as a chain is owned by someone else entirely. What the franchisee actually buys, and why it explains the price on the board.
Localisation is not adding a novelty item. It is a staged process with a predictable sequence, and the menu data shows exactly how far each market has travelled.
Menu boards are designed documents, not lists. Where the money items sit, what the ordering of panels is doing, and how to find the price you actually want.
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Discussion
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