Texas-Born Chicken Wing Mega-Chain Wingstop Plans Red Rock Location

In 20 years, the chain has grown to encompass more than 1,500 locations worldwide
Photo: Official

Red Rock Casino Resort & Spa will soon be home to an outpost of chicken wing chain Wingstop. The resort recently submitted paperwork to Clark County showing plans for an interior renovation with an estimated budget of $180,000.

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The restaurant chain, which began with a single buffalo wing shop in Garland, Texas, has expanded dramatically over the last twenty years, with more than 1,500 locations currently in operation worldwide.

Wingstop’s menu features numerous approaches to the fried bird, offering buffalo wings, thighs, and tenders in a wide variety of sauces, including Hawaiian, the frightfully spicy Atomic, Spicy Korean Q, Mango Habanero, and Hawaiian. Nonspicy varieties like Mild, Garlic Parmesan, and Lemon Pepper are available for guests who are slightly fainter of heart but don’t want to skimp on flavor.

Wingstop’s side include four different varieties of fries (Seasoned, Buffalo Ranch, Louisiana Voodoo, and Cheese), along with Cajun Fried Corn, Veggies Sticks, and Freshly Baked Rolls. For dessert, guests can close out the meal in style with a Triple Chocolate Chunk Brownie.

The chicken chain’s new location joins an impressive roster of dining options and destinations at Red Rock. Fine dining options at the resort include Blue Ribbon Sushi Bar & Grill, Osteria Fiorella, T-Bones Chophouse, and 8 Noodle Bar. No opening date has been announced for the Red Rock Wingstop.

What Now Las Vegas was unable to reach a representative of Wingstop for comment.

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.
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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