Hen Wing

Hen Wing is the wing portion removed at the shoulder joint from a mature hen rather than a young broiler. A whole hen wing can include the drumette, two-bone middle flat and wing tip, depending on the agreed cutting style. It contains skin, bone and connective tissue and is suited to soups, stocks, braised dishes and other moist-heat preparations that benefit from slow cooking.

Quality Details

The product specification should establish whether the wing tip is retained and how the sections are separated. Well-prepared wings have clean joint cuts, sound skin and no unacceptable feather remnants, foreign matter or handling damage. Size and meat coverage may differ substantially from standard broiler wings, so the two should not be mixed or substituted without agreement.

Wholesale Handling

Hen wings are generally packed by net carton weight in lined bulk packaging. Lot labels should identify mature-hen origin and the agreed whole-wing or segmented presentation. Frozen distribution should maintain appropriate temperature and minimize breakage at the joints.

Specifications

Product

Hen Wing

Category

Wings

Storage temperature

Frozen storage guidance: -18°C or colder; verify actual product label

Transport temperature

General quick-frozen transport guidance: -18°C or colder; confirm contract setpoint