Halal Chicken Parts

Four cuts of the wing. 3 joint wings are the whole wing with the tip; flat wings, also called chicken flats or wingettes, are the middle section with two thin bones, the one most people fry or grill; prime drumlet wings are the meaty first joint that looks like a small drumstick; and nibblets are skinless wing pieces, sold whole or trimmed into lollipops. All four come in packs from 500g to 10kg, and the marinated versions are on the marinated chicken page.

A chicken leg is the whole leg quarter, thigh and drumstick together, and can be cut in 2 or 4 or diced; a bone-in thigh is the upper part on its own, the juiciest piece for curries and roasting; a drumstick is the lower part, sold whole, halved, diced or trimmed as a lollipop. All three come skin on or off, in packs from 500g to 10kg. Boneless thigh and leg meat are on the boneless chicken page.

A bone-in crown is the whole breast section still on the bone, both breasts and the wing stubs, which roasts in less time than a whole bird and carves easily; it can also be diced for curry on the bone. A breast supreme is a single breast with the first wing bone left in and the skin on, the restaurant cut for pan roasting. Both are sold skin on or off, from 500g to 10kg, and sit with the whole birds on the halal chicken page.

Yes, every part on this page is sold in 500g, 1kg, 2kg, 3kg, 5kg and 10kg packs, so a 10kg box of drumsticks or flat wings for a restaurant or a big barbecue is a single line in the basket. Orders of 60 pounds and over ship free by DPD in a chilled Woolcool box. For regular trade volumes, contact us.

Dry them well, season or marinate, then either roast at 200C for 35 to 40 minutes, turning once, or grill over medium coals for 20 to 25 minutes, turning often. Flat wings and drumlets cook fastest; 3 joint wings take a few minutes longer because of the tip. Wings are done when the juices run clear and the skin is crisp. For wings that arrive already seasoned in Peri-Peri, Tandoori or Tikka, see the marinated chicken page.