San Diego Based Epic Wings Swooping into Las Vegas

The move is part of a nationwide expansion, with 100 new locations expected in the next few years
Photo: Official
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Born in San Diego, chicken wing chain Epic Wings is embarking on an expansion into Las Vegas and other cities like Dallas and Houston, in a 39-location franchise agreement with longtime fast-food restaurant franchisee Kevin Davis, of Phenomenal Wings.

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Davis has opened nearly 200 fast-food restaurants, including Dunkin Donuts, Papa John’s Pizza, Popeyes Louisiana Kitchen, and Subway, as well as salon chain Phenix Salon Suites, of which he has become the largest franchisee.

“Epic Wings has been a leader in the fast-casual space in Southern California for almost 40 years,” said Davis in a press release.  “I believe that my experience in franchise development will help take Epic Wings from an emerging brand to a nationwide leader in the industry.”

The wing chain offers buffalo wings, boneless wings, and tenderloin strips with a variety of sauces, with a range of buffalo sauces from Mild to Extra Hot, along with other flavors like Lemon Pepper, Honey B.B.Q., and Garlic Parmesan. Combo options include Single and Double Meals, the Family Pack (16 strips, 20 boneless wings, 24 traditional wings, 8 breadsticks), and the considerable Party Pack, (32 strips, 40 boneless wings, 48 traditional wings, 16 breadsticks).

The menu also features Buffalo Chicken Pizza Sticks and sides like Buffalo Chicken Fries and the Buffalo Chicken Salad.

Epic Wings, which has been named San Diego’s Best Wings by the San Diego Union-Tribune Reader’s Poll for 8 years running, is planning to open 100 locations in the next few years. Locations for upcoming Las Vegas restaurants have yet to be announced.

What Now Las Vegas reached out to Kevin Davis on Monday morning. Davis was unavailable for comment.

Photo: Official
Photo: Official
Photo: Official
Neil Cooney

Neil Cooney

Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. He lives in Nashville, TN, where he spends his free time cooking Korean food and studying chess.
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