Butterball Foodservice’s Pavo Saltado demonstrates a creative way to leverage an emerging flavor trend while keeping it familiar and approachable

This Gluten-Free Turkey Ramen taps into trending global flavors while staying in your guests’ comfort zone

Tap into trending global flavors while staying in your guests’ comfort zone

Barbecue today invites experimentation—melding Korean with Texan, Carolina with California. It also encourages a push outside of traditional barbecue formats, moving into bar bites and shareables, and adapting flavor systems that don’t typically see a play in barbecue.

Chicken moves into stardom when chefs show it some love, developing recipes that are delicious and trend-forward. Here are three dishes that stand out—each bringing a different approach to a very familiar protein.

Innovating with wings showcases the constant need to update, tweak and improve—even on proven classics

Bessou offers Chicken Karaage: Japanese-style fried chicken with Moroccan spices, potato salad, shiso tzatziki

Farmer Boys offers a Southwest Chicken Salad with grilled chicken breast, roasted corn, black beans, avocado, tortilla strips, iceberg and green leaf lettuce, chile-ranch dressing

The Immigrant Restaurant offers Duck Wings with celery leaves in vinaigrette and blue-cheese potato chips

D’Angelo Grilled Sandwiches offers its Southwestern Chicken, Rice & Grain Bowl: Grilled chicken and onions, charred corn-black bean-pepper salad, bell peppers, pickled jalapeños and cilantro with chipotle sauce and ranch dressing

Ida Claire offers Nashville Hot Chicken: Fried chicken, grilled brioche, pimento cheese, pickles, onions and sesame seeds

Chicken Kimbachi offers a Chicken Kimbachi: Kimchi fried rice, gochujang, hibachi chicken, yum yum sauce, sunny-side-up egg, shredded nori

Rice & Gold offers a Golden Chicken: Roasted Cornish hen, Persian spices, stuffed shishito peppers, feta-stuffed Medjool dates, white sauce and harissa sauce

Wendy’s offers a Southwest Chicken Avocado Salad: Greens, avocados, grilled chicken, tomatoes, bacon, pepper Jack, Southwest ranch dressing

Komodo offers a Arroz Con Pato: Peking duck, rice, enoki mushroom, green onion, bell pepper, poached egg, shaved black truffle, served in a hot stone pot

The Ruin Daily offers a Buffalo Chicken Melt: Parmesan-crusted sourdough, cheddar-Swiss-fontina blend, Buffalo chicken, celery barigoule, ranch sauce

Minigrow offers a The Chicken Jawn: Fresh three-wheat noodles, whole roasted chicken, sweet-and-sour onions, black truffle, miso corn, chives, Parmesan

Flying Biscuit Café offers a Chorizo Hash: Roasted potatoes, red and green peppers, onions, cheddar, chicken chorizo, over-medium eggs, tomatillo sauce, fresh cilantro

Fried Chicken can deliver fantastic results that build revenue, buzz and return visits.

Flavor in Focus: A distinctly Southern accent is showing up in diverse applications

Flavor in Focus: Chefs today are creating even bigger flavor play to stand out in a crowded field

Thanks to inspired flavor combinations, today's chicken wings are taking flight

Give guests a thrill with exciting global flavors

Want flavorful, versatile and economical all in one cut of meat? Try the thigh.