Non-stunned Halal
Free Range - British poultry
Temperature-controlled Woolcool packaging
Chicken 3 Joint Wings keep the whole wing intact — drumette, flat and tip in one piece — from Certified Halal chicken, slaughtered by the non-stunned method, Antibiotic-free and Growth hormone-free. Packed in 1KG to 3KG bags, this bone-in cut fries, grills or simmers well into a wing karahi.
Is this the same as a 2-joint wing?
No, a 2-joint wing is trimmed to drumette and flat, tip removed. This 3 Joint Wings pack keeps all three sections whole, in 1KG to 3KG bags.
What seasoning styles and pack sizes can you choose?
You can choose this 3-joint wing seasoned as Steak & Chop, Peri-Peri, Tandoori, Tikka or Steak Dry Rub — all on the same whole wing, drumette to tip.
Packs run 1KG to 3KG — choose 1KG, 2KG or 3KG bags — and the wings freeze for up to 3 months if you want to stock up.
What should you serve with 3-joint chicken wings?
What sides suit a wing karahi?
Steamed rice, warm naan or a simple onion salad balance the spice of a wing karahi, while lemon cuts through the marinade.
Can I mix seasoning styles for a sharing platter?
Yes, Peri-Peri, Tandoori and Tikka wings all grill or fry from the same 3-joint cut, so a mixed platter with flatbread works for sharing.
A 1KG pack suits a couple of servings alongside other dishes, while the 2KG or 3KG bags stretch to a family meal or a shared karahi pot.
Because whole 3-joint wings vary in size, portion by weight rather than piece count when you're planning for a group.
These wings freeze for up to 3 months from the pack date.
Keep them refrigerated until you're ready to cook, and once thawed, cook them rather than refreezing.
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).
Whole 3-joint wings suit a chicken wing karahi — brown them first, then simmer in a spiced tomato base until the sauce clings to the bone.
The same cut works for a Tandoori or Tikka grill plate, or a Peri-Peri wing platter served with flatbread and a cooling dip.
Wing Karahi: Brown the wings in a karahi pan with ginger, garlic and tomatoes, then let everything simmer until the sauce thickens and the meat pulls easily off the bone.
Peri-Peri Grill: Grill the Peri-Peri wings over direct heat, turning often, until the skin chars and the joints cook through.
Tandoori Bake: Roast the Tandoori wings on a high shelf until the edges catch and the marinade sets into a dry crust.
What goes well with 3-joint chicken wings?
Steamed rice, warm naan or a simple salad balance the spice of a wing karahi, and a yoghurt dip cools down a Peri-Peri or Tandoori batch.
What sauce or sides suit a Tikka-style wing?
A mint yoghurt chutney and grilled flatbread work well alongside Tikka wings, finished with a squeeze of lemon.
Can the wings be served as a sharing platter?
Yes — Peri-Peri, Tandoori and Steak & Chop wings from the same pack grill together well and serve nicely with dips and flatbread for sharing.
Is there a simple starter option using this cut?
The Steak Dry Rub style suits a plain starter plate served with a side salad, without needing extra sauce.