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Chicken Wings

£2.50/Kg 11 wings
10Kg / £25.00
Flavoursome two-jointed chicken wings

Great for barbecuing, especially if you marinate them first. Or try using them to make a rich, meaty, chicken stock.

There's plenty of meat on them too! 6 chicken wings give you about 200g of lean meat.

No added water, salt or fillers. Just 100% Class A chicken wings.

  • What's Delivered?

    110-114 wings delivered loose in a big box... that's the wrong shape to go in your fridge.

  • What do you need to do?

    Take the wings out the box, portion, repackage and refrigerate them or freeze them within 15 minutes of delivery.

  • How long will prep take?

    10 minutes

  • Safety Notes

    Never wash raw chicken and always wash your hands after you've handled it. Fresh chicken should never spend more than 20 minutes above 4°C.

    Always store it at the bottom of the fridge and never let it come into contact with food that you're not going to cook before eating... like ham.

  • Refrigeration

    1-2 days

    With fridge set at 1-4 °C

    Raw chicken is especially sensitive to bacterial infection, but any bacteria is killed during the cooking process.

    Never wash raw chicken as any splashes simply spread the bacteria. Always wash your hands before and after handling it and thoroughly clean the chopping board as soon as you've used it. As well as any other surfaces it's been in contact with.

    Safety
    Never let raw meat come into contact with other food in your fridge. And never – ever - let it come into contact with anything you'd eat straight from the fridge like ham, lettuce or cheese.

    Store it separately in the coldest bit of the fridge. Usually the bottom of the fridge near the back.

    Let the air circulate
    All fresh meat - except bacon or anything in a vacuum pack - needs circulating air so as not to spoil. It does much better in the fridge if it's not covered in plastic. So store it in a bowl and cover it with a paper towel or tea towel, well away from ready to eat foodstuffs

  • Freezing

    6-9 months

    Freeze meat as quickly as possible. Most of the damage to your meat is done when it's around the 0°C mark, because that's when the ice crystals are at their largest. These crystals puncture the meat so you lose some of the juices when it thaws.

    Once frozen your biggest problem is air

    Any frozen food in contact with the air will dry out and get freezer burn. So make sure anything you freeze is 100% airtight.

    The slower you thaw your meat the less juice is lost. Defrost it in the fridge.