Chicken Wings Food Cost Calculator
Wing counts vary with bird size, so a raw weight specification gives a more stable cost than promising a fixed number without checking the case’s actual piece count first.
This plate uses twelve ounces of raw bone-in wings with sauce, dip and celery; the weight already includes bone, and frying oil is an allocation for oil consumed or discarded during service.
Editable example: quantities are a typical standard spec and prices are plausible US wholesale estimates, not supplier quotes or current market data. Replace them with your own.
Example ingredient spec
Purchase and usage quantities use the same unit named in each row. Batch portions: 1.
| Ingredient / unit | Purchase qty | Purchase cost ($) | Used | Yield % | Line cost ($) |
|---|---|---|---|---|---|
| Chicken wings (oz, raw bone-in) | 16 | 2.40 | 12 | 100 | 1.80 |
| Buffalo sauce (oz) | 32 | 4.00 | 2 | 100 | 0.25 |
| Blue cheese dip (oz) | 32 | 5.00 | 2 | 100 | 0.31 |
| Celery (oz, trimmed) | 16 | 1.00 | 2 | 80 | 0.16 |
| Frying oil allocation (oz) | 128 | 12.00 | 0.5 | 100 | 0.05 |
Example menu price
Example cost per plate: $2.57. At 30% food cost, the unrounded price is $8.55. Suggested price rounded up to the next $0.50: $9.00, giving 28.51% actual ingredient cost.
These example prices exclude labor, overhead and tax. The ingredient table and suggestion describe the starting spec; edit the calculator to cost your own version.
Formula
Ingredient cost = purchase cost ÷ purchase quantity × quantity used ÷ (yield % ÷ 100). Plate cost = total ingredient cost ÷ portions.
More to cost
Calculated free at thehospitalityinsider.com/food-cost/chicken-wings