Wingstop, with three southwest IL restaurants, gets into the chicken thigh business

Apparently people are concerned about the nationwide shortage of yummy chicken wings, so the Wingstop restaurant chain is doing something about it.

“Thighstop. It’s like Wingstop, but thighs,” opens a June 21 post on Wingsider, the online news and stories page for Wingstop.

The Dallas-based chain - with restaurants in Collinsville, O’Fallon and Edwardsville - announced its new concept to address concerns about the chicken wing shortage.

Thighstop is offering customers “delicious, crispy thighs, served naked and sauced and tossed in 11 bold, distinctive and craveable flavors – the same 11 flavors that catapulted Wingstop to flavor fame,” according to a press release. Wingstop’s seasoned fries, fried corn and rolls and dips are also available.

“Wingstop pioneered the concept of chicken wings as a center-of-the-plate item,” said Charlie Morrison, CEO of Thighstop. “Although Thighstop is in its infancy, we’ve been exploring bone-in and boneless thighs as center-of-the-plate options for some time now as a way to offer fans new ways to enjoy Wingstop’s bold, distinctive and craveable flavors.”

Thighstop is offered at more than 1,400 locations nationwide, including O’Fallon, Collinsville and Edwardsville, for pickup or delivery only on DoorDash. For information, visit thighstop.com.