Bones with many splinters and not cut cleanly
Too much fat for a leg
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Onlinemeatshop
Fresh Halal British Chicken Flat Wings - Red Tractor Approved
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- £2.89
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Fresh Halal British Chicken Flat Wings - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
- Dishes
- Product FAQs
Chicken mid-wing, or flat wing, is the flat two-bone section between the drumette and the tip, sold whole, skin-on, at 40-60g each. Certified Halal, non-stunned, from a bird Produced in the UK, it's built for a crisp tandoori-style finish.
How do you cook chicken mid-wings?
Skin-on and just 40-60g each, mid-wings cook quickly: roast or grill on high heat for about 20-25 minutes, turning once, until the skin blisters and crisps. A tandoori-style marinade suits them well — rub it under the skin an hour or two ahead, then finish under a hot grill for the last few minutes for extra colour. Butcher's tip: pat the skin dry before it meets any heat; a dry surface is what actually crisps.
How should you store mid-wings?
Keep mid-wings refrigerated and defrost fully before cooking — a full pack needs around 24 hours in the fridge. If you're not cooking them straight away, freeze them the day they arrive and thaw the same way, in the fridge, next time you need them.
Is a mid-wing the same as a drumlet?
No. A drumlet is the other half of a split wing — the small, drumstick-shaped piece nearer the body — while this is the flat middle section, sold whole rather than split, at 40-60g each. Split a whole wing and you get one of each, not two of the same piece.
Each wing weighs 40-60g, so plan on four to six per person as a starter or BBQ side. A 1kg pack works out to roughly 16-25 wings — enough for a group — while the 5kg pack scales that up for a party.
Defrost fully before cooking — allow around 24 hours in the fridge. Once thawed, cook within a day or two rather than refreezing, and freeze it the day it arrives if you won't need it straight away.
Typical values per 100 g (raw):
| Energy | 237 kcal |
|---|---|
| Protein | 16.69 g |
| Fat | 18.34 g |
Basis: chicken dark meat with the skin on. Reference: USDA FoodData Central, "Chicken, broilers or fryers, dark meat, meat and skin, raw" (FDC 171463).
Marinate whole mid-wings in a tandoori spice paste, then grill hot until the skin blisters and chars at the edges.
Toss a 1kg pack in a dry rub and roast on a high shelf for an easy tray bake.
Finish grilled wings under direct heat for the last few minutes to build extra colour.
Mid-wings suit tandoori-style grilling, a spiced BBQ platter, or an oven bake finished under the grill.
They also work well dropped into a chicken karahi or wing curry, skin-on for extra richness.
How do I get a really crisp finish on mid-wings?
Pat the skin dry before it touches the pan or grill — a dry surface is what actually crisps.
What pack sizes are available?
From 500g up to 10kg, so you can order a small batch or a catering-size pack.
Where does this chicken come from?
Produced in the UK, from birds slaughtered by the non-stunned method.
How big is each mid-wing?
Each piece weighs around 40-60g, so they cook quickly and evenly.