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October 10, 2013

Memphis Pizza Hut Adding WingStreet



The new WingStreet expansion was lowered into place October 3rd at the Memphis Pizza Hut on Highway 136. The 9x36 building opens the way for the new menu line of hot wings.

Memphis has a new street, but instead of providing transportation, this new route will be delivering tasty lunch and dinner options.

The Memphis Pizza Hut announced this week that the store on Highway 136 will be adding the company's WingStreet option.

On Thursday, October 3rd, work crews installed the new 9 x 32 addition to the south side of the restaurant.

Store manager Teresa Hunolt indicated the more than 300 square foot addition houses a brand new walk-in freezer and cooler and will also host the store's dry storage.

The new addition will open a similar amount of floor space for the installation of the new WingStreet line. In addition to two fryers to cook the chicken wings, the line also features preparation and finishing stations.

WingStreet will feature traditional non-breaded wings as well as crispy bone-in breaded wings and boneless breaded wings. Sauce types will include garlic parmesan, honey barbecue, lemon pepper, spicy barbecue, Asian, buffalo medium, buffalo mild and buffalo burnin' hot.

Other features of the new line include an appetizer sampler, fried cheese sticks, stuffed jalapenos, wedge fries and nacho fries.

But the new menu doesn't end there. WingStreet also offers three new sandwich varieties, buffalo chicken, chicken parmesan and honey barbecue chicken, all featuring the trademark Wing Street bone-out chicken wings topped with a variety of sauces and dressings and served on flavored hoagie buns.

Regional manager Ron Gardner noted that the company was happy to be able to bring the new addition to Memphis. As a resident of Memphis, Gardner added that it is a win for the community anytime an existing business is able to expand.

WingStreet is expected to be completed and opened sometime around the final week of October according to Hunolt.


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Memphis Democrat
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