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Fresh Halal British Marinated Chicken Flat Wings - Red Tractor Approved
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Fresh Halal British Marinated Chicken Flat Wings - Red Tractor Approved
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- Description
- Serving Guide
- Storage Handling
- Nutritional Info
- Recipe Ideas
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- Product FAQs
Tandoori Seasoned Chicken Flat Wings are the flat, two-boned middle section of the wing, marinated ready for the pan. They're cut from Certified Halal chicken, and work well grilled, roasted or fried fast in a karahi. Packs run 1KG up to 3KG, for a quick meal or a bigger batch.
What Makes Up a Flat Wing?
The flat is the wing's middle joint, holding two slim parallel bones under one layer of skin and a thin strip of dark meat. That higher skin-to-meat ratio holds a marinade well and helps it crisp under direct heat.
Flat Wing or Drumlet — What's the Difference?
A drumlet is one of two halves from splitting a whole wing top to bottom; the flat is a separate middle joint with its own two parallel bones. This pack is flat wings only, marinated in Steak & Chop, Peri-Peri, Tandoori, Tikka or Steak Dry Rub, boxed at 1KG, 2KG or 3KG.
Choose a Style and a Pack Size
Flat wings are marinated to order — pick a seasoning and a pack size:
- Steak & Chop
- Peri-Peri
- Tandoori
- Tikka
- Steak Dry Rub
Packs come in 1KG, 2KG or 3KG — enough for a fast pan on a weeknight or a full karahi for a crowd. Each one freezes for up to 3 months, so it's easy to keep more than one style in the freezer.
Packs run from 1KG up to 3KG. The 1KG pack is right for a smaller meal, 2KG covers a family plate, and 3KG suits a full karahi or a bigger gathering — or split it across styles and freeze what you don't need.
Keep the wings refrigerated until you're ready to cook them. They freeze well for up to 3 months — thaw fully before cooking so the marinade and the meat cook through evenly, rather than starting from part-frozen.
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. Figures are for the meat before marinating or seasoning; the marinade is not included. Reference: USDA FoodData Central, "Chicken, broilers or fryers, dark meat, meat and skin, raw" (FDC 171463).
Grilled Tandoori Flat Wings: put them straight from the pack under a hot grill or onto a griddle pan, turn once, and let the skin char at the edges.
Oven-Baked Tray: lay the wings out in a single layer on a hot tray and roast until the marinade sets into a dark crust.
Peri-Peri Pan-Fry: sear the Peri-Peri wings in a hot pan for a fast midweek plate with rice or flatbread.
Flat wings work well in a chicken karahi — toss them into the pan once the tomato-ginger base has reduced, so the skin picks up the spice. They also make a good tandoori-style starter, or grill them alongside a Peri-Peri chicken platter for sharing.
Do the flat wings come already trimmed?
Yes — they're supplied as flats only, so the tip and drumette are already removed. What's in the pack is just the two-boned middle joint, marinated and ready for the pan.
Is there any extra trimming needed at home?
Not much. Any loose skin or small bits of cartilage along the joint are easiest to trim off before the grill, but the main prep — splitting the wing and taking off the tip — is already done.
What happens if I don't trim loose skin?
Nothing serious — the wings still cook fine. But a stray flap of skin can catch and burn faster than the rest of the piece under a hot grill, so trimming it first gives a more even char.
How can I tell the wings are ready to cook straight from the pack?
Look for neat, similarly sized flat pieces coated in marinade with no drumette or wing tip attached — that's the sign they're ready for the grill, tray or pan.