Buffalo Chicken returns to South Dining Hall Grab n' Go

After a long absence and mounting student frustration, the beloved Buffalo Chicken wrap has returned to South Dining Hall, albeit with a new look, taste and preparation process.

UConn Dining Services Assistant Director Michael White said that, given the amount of wraps Dining Services made on a daily basis, South Grab n' Go needed to make a change. Last year's chicken arrived raw and had to be carefully cooked, as well as held at 165 degrees. Dining Services said it had concerns about the delicate cooking process and the risk of undercooked meat, especially when faced with long lines and upwards of 600 wraps per day. This prompted new chicken and a new cooking process using TurboChef ovens.

Here's what students had to say about the new recipe.