{"id":122873,"date":"2017-10-11T02:31:12","date_gmt":"2017-10-11T06:31:12","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=122873"},"modified":"2017-10-11T02:31:12","modified_gmt":"2017-10-11T06:31:12","slug":"burger-king-tries-to-burn-wendys-with-its-own-spicy-nuggets","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2017\/10\/11\/burger-king-tries-to-burn-wendys-with-its-own-spicy-nuggets\/","title":{"rendered":"Burger King tries to burn Wendy&#8217;s with its own spicy nuggets"},"content":{"rendered":"<figure id=\"attachment_98155\" aria-describedby=\"caption-attachment-98155\" style=\"width: 715px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/04\/431527_384331218246887_214240828_n.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-98155\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/04\/431527_384331218246887_214240828_n.jpg\" alt=\"FILE: Burger King (Photo: Burger King\/Facebook)\" width=\"715\" height=\"681\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/04\/431527_384331218246887_214240828_n.jpg 715w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2017\/04\/431527_384331218246887_214240828_n-300x286.jpg 300w\" sizes=\"auto, (max-width: 715px) 100vw, 715px\" \/><\/a><figcaption id=\"caption-attachment-98155\" class=\"wp-caption-text\">FILE: Burger King (Photo: Burger King\/Facebook)<\/figcaption><\/figure>\n<p>NEW YORK \u2014 Burger King is adding spicy nuggets to its menu and firing up a rivalry with burger chain Wendy&#8217;s, which pulled the peppery snack from most of its restaurants earlier this year.<\/p>\n<p>Burger King said Tuesday that its version of spicy nuggets will roll out nationwide this week. Some locations in Miami, New York and Los Angeles will give a free 10-piece to anyone who can prove their name is Wendy on Oct. 13.<\/p>\n<p>Back in March, Wendy&#8217;s Co. wrote to fans in an open letter that its spicy nuggets weren&#8217;t that popular, and it would only sell them at restaurants in seven cities.<\/p>\n<p>Wendy&#8217;s, based in Columbus, Ohio, did not immediately respond to a request for comment Tuesday morning.<\/p>\n<p>Burger King, owned by Restaurant Brands International Inc., said it saw on social media that there was still demand for spicy nuggets and started developing them about four months ago.<\/p>\n<p>\u201cIt&#8217;s all over Twitter and Facebook,\u201d said Burger King President Alex Macedo. \u201cPeople miss spicy nuggets.\u201d<\/p>\n<p>Burger King&#8217;s version is spicier than competitors, Macedo said, using a mix of cayenne pepper and other spices he did not name. Spicy chicken is not new for the chain: It has sold two hot versions of its chicken fries and has a spicy chicken sandwich on the menu.<\/p>\n<p>The nuggets \u2014 which cost $1.49 for a 10-piece serving \u2014 will be on sale at Burger King for about three months, or until they sell out, Macedo said.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>NEW YORK \u2014 Burger King is adding spicy nuggets to its menu and firing up a rivalry with burger chain &hellip;<\/p>\n","protected":false},"author":33,"featured_media":98155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[69,3],"tags":[9965,27088,27087],"class_list":["post-122873","post","type-post","status-publish","format-standard","has-post-thumbnail","category-food","category-lifestyle","tag-burger-king","tag-spicy-nuggets","tag-wendys","mauthors-joseph-pisani","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/122873","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=122873"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/122873\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/98155"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=122873"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=122873"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=122873"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}