Salted Egg Yolk Mid-Joint Wing
Product Specifications
| Product name: | Salted Egg Yolk Mid-Joint Wing | Loading Qty | 27mt Per 40FT |
| Iconic Orlean Sweet-Spicy Flavor |
Halal, FDA, BRC, HACCP, ISO, Gap, Kosher | Transportaion | Freezer Container |
| Processing | Frozen | Transport Package | Carton |
| Supplying Period | All The Year Throughout | Payment | T/T Delivery |
| Specification | single weight 45g | 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
Rich Salted Egg Yolk Coating
Each mid-joint wing is generously coated with a salted egg yolk paste before freezing. The paste is made from real salted duck egg yolks, butter, curry leaves, and a hint of chili for mild heat. The coating adheres evenly to the skin, creating a gritty, sandy texture when heated. Unlike liquid sauces, this coating stays in place during handling. No artificial蛋黄 powders or substitutes are used.
Mid-Joint Wing – Two Bones
The mid-joint wing section contains two thin parallel bones running through tender meat. This cut is ideal for coated products because its flat shape allows even coverage on both sides. The skin-to-meat ratio is approximately 30% skin, 70% meat, providing enough surface area for the salted egg coating to grip without overpowering the chicken. Each wing is uniform in size for consistent cooking.
Pre-Baked Before Coating Application
The wings are first baked until partially cooked, then cooled and tumbled in salted egg yolk paste. This two-step process prevents the coating from burning during final reheating. The initial baking also removes surface moisture, helping the paste adhere more firmly. After coating, the wings are individually quick-frozen. No raw chicken handling is required before serving.
Appearance After Final Heating
When properly heated, the coating turns deep golden orange with a dry, cracked surface. Small dark spots may appear from caramelized butter and curry leaves. The wing skin underneath becomes slightly puffed but does not separate from the coating. The meat remains pale and moist when the wing is cut open. No browning or burning on the bone tips. The overall presentation is uniform across all pieces in the same batch.
Coating Behavior During Heating
The salted egg yolk coating does not melt or run off like butter-based sauces. Instead, it turns dry, crumbly, and intensely aromatic. Small bubbles may appear on the surface as the fat in the yolk renders. The color shifts from pale yellow to deep golden orange. Some loose crumbs will fall off during handling – this is normal. The flavor is savory, slightly sweet, with a lingering yolk richness.
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.
