Braised Chicken Whole Wings - Savory Flavor, Air-Fried, Sourced from China Suppliers & Factory for Quality Taste
Product Specifications
| Product name: | Braised Chicken Whole Wings | Loading Qty | 27mt Per 40FT |
| Certification | Halal, FDA, BRC, HACCP, ISO, Gap, Kosher | Transportation | Freezer Container |
| Processing | Frozen | Transport Package | Carton |
| Supplying Period | All The Year Throughout | Payment | T/T Delivery |
| Specification | 1kg*10 | Inspection | BV or SGS quality and quantity inspection at seller's expense |
| Origin | Shandong | Storage Temperature | -18°C, 100% fresh |
| Shelf life | 18 - 24 months | Private Label | Acceptable |
| Production Capacity | 10000 Metric Ton Per Year |
Products Description
Braised Flavor, Fried Texture
Our chicken whole wings start with a traditional braising process – slow-simmered in an aromatic broth of star anise, cinnamon, Sichuan peppercorn, soy sauce, and rock sugar. This infuses the meat deeply with savory, slightly sweet, five-spice notes. After braising, the wings are lightly coated and individually quick-frozen. When fried, they develop a crispy exterior while the inside stays tender and packed with braised flavor.
Ready-to-Fry Convenience
These wings come fully prepared – no seasoning, no battering, no messy prep work. The braising liquid reduces into a light glaze that clings to the skin. When heated in oil, this glaze caramelizes into a thin, flavorful crust, not a thick breading. Simply open the bag, drop into hot oil, and serve. Perfect for busy kitchens or home cooks who want restaurant-quality wings without the hassle.
Whole Wing with All Sections
Each piece includes the drumette, flat, and tip – the complete wing. This traditional cut offers the best of both worlds: the meaty drumette, the tender flat with two small bones, and the crispy tip that turns into a crunchy bite when fried. The wing is uniform in size for consistent cooking. No hormones, no antibiotics. Each wing is cleaned and trimmed before braising.
No Thawing – 170°C / 3-4 Minutes
Keep frozen until ready to cook. Do not thaw. Heat oil to 170°C (340°F). Carefully place frozen wings into the oil – do not overcrowd. Fry for 3–4 minutes until the skin is deep golden brown and crispy, and the wing floats. For extra crunch, fry for an additional 1 minute. Drain on a wire rack or paper towel. Always cook to an internal temperature of 74°C (165°F). Never refreeze after thawing.
Perfect for Snacks & Sharing
These braised fried wings shine as a bar snack, party appetizer, or quick dinner. Serve as-is to enjoy the pure braised flavor, or pair with chili oil, garlic sauce, or a sprinkle of white sesame seeds. They hold up well on a buffet line or takeout box. Great with beer, soda, or rice.
Our Factory
From our state-of-the-art production line to packaging and shipping, we ensure every product meets the highest quality and safety standards.
Frequently Asked Questions
Keep them frozen until ready to cook without thawing. Heat your cooking oil to 170°C (340°F) and fry the wings directly for 3 to 4 minutes until golden, crispy, and floating. Ensure an internal cooking temperature of at least 74°C (165°F).
Our processing facilities and products are compliant with international standards, holding certifications including Halal, FDA, BRC, HACCP, ISO, GAP, and Kosher.
The shelf life is 18 to 24 months when stored continuously in frozen storage at -18°C or below. Do not refreeze the product after thawing.
Yes, private label packaging is fully supported. We can customize retail or catering carton packaging according to your market and branding requirements.
The standard export packaging is 1kg*10 per outer carton. A standard 40-foot reefer container can load up to 27 metric tons under continuous freezer temperature control.
Yes, independent quality and quantity inspections by international agencies such as BV or SGS can be arranged at the seller's expense.