Frozen Chicken Mid-Joint Wings

Frozen Chicken Mid-Joint Wings, also called wing flats or wingettes, are the middle segment of the wing between the drumette and the tip. Each flat contains two slender bones—the radius and ulna—with surrounding white meat and skin. The relatively even shape provides a good surface for marinades, coatings and sauces, making mid-joint wings a popular cut for restaurant wings, oven baking, grilling and prepared-food production.

Quality Details

Properly prepared flats are separated at the natural joints with the drumette and tip removed. Buyers typically assess skin coverage, the cleanliness of both joint cuts, size consistency, visible bruising, feather remnants and broken or exposed bone. Both the amount of attached meat and the permitted defect tolerance should be defined in the agreed grade specification.

Wholesale Handling

Mid-joint flats may be individually quick frozen for portion control or packed as block-frozen product for further processing. Case liners help protect the skin and prevent dehydration. Buyers should specify piece calibration, whether seasoning is excluded, carton net weight and the frozen distribution requirements for the destination market.

Specifications

Product

Frozen Chicken Mid-Joint Wings

Category

Wings

Condition

Frozen

Size range

Second wing segment (radius and ulna); both adjoining segments removed

Storage temperature

Keep frozen at –18°C or colder

Transport temperature

Maintain frozen at -18°C (0°F) or colder; confirm shipper's contract setpoint

Minimum order quantity

Per wholesale quotation and container-loading plan

Price / availability

Wholesale quotation required; stock not confirmed

Unit / carton quantity

Individually graded wing flats; packed by carton

Additional Inspection Criteria

Two-bone wing flats: assess joint separation, intact skin, protruding bone, discoloration, feathers, bruising and uniform size against agreed grading criteria.