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Marinated Chicken Wings and Breasts
By Dr. Joseph C. Cordray
By using a marinade it is possible to produce many different poultry
products. Both chicken wings and boneless chicken breasts lend themselves nicely to
marinades. Marinated chicken wings make excellent hor d`ouvres or items for light meals,
while marinated breasts provide exceptional entrees for main meals. Following are some
formulations that can be used in the manufacture of marinated chicken.
The first formula - Marinated chicken wings - meets FSIS labeling
standards for marinated product.
According to FSIS regulations, in order for bone-in poultry and poultry
parts to warrant a label stating the product has been "basted",
"marinated" or that a solution has been added "for flavoring" the
maximum amount of the solution added must be approximately 3 percent.
Bone-in poultry and poultry parts can contain more than 3 percent added
solution if contiguous to the product name on the label there is a qualifying statement
identifying the composition of the solution and the manner and amount of the solution
added. Regulations for raw bone-in poultry containing solutions are contained in FSIS
Policy Memo 42.
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Wings can be marinated intact or they can be cut into three pieces.
If the wing is cut into three pieces, the wing tip is discarded and the
wing drummette (Humerus bone, with adhering skin and meat attached) and second joint are
marinated.
Raw boneless poultry or poultry parts can be labeled with terms such as
"basted", "marinated" and "for flavoring", if the amount of
solution used is 8 percent or less.
If the amount of solution is greater than 8 percent, it is necessary to
identify the amount, composition and function of the marinade on the label. Marinated
poultry products must be manufactured under an approved quality control program.
Salt is added to the marinade solution primarily to help flavor the
product. The sodium phosphates help to minimize cook loss during cooking and will help the
finished product maintain a desirable flavor while it is being marketed.
Several different sweeteners can be used, including sugar, dextrose,
honey and corn syrup solids. Often dextrose is selected for use as the sweetener because
it has excellent browning properties. A little dextrose in the marinade will help the
product brown while cooking.
Poultry products with many different flavor profiles can be produced
with the use of different marinades.
The variety of products are limited only by your imagination. A few of
the more popular flavors for poultry marinades include: Lemon pepper, Cajun, BBQ, Hot
& Spicy and Teriyaki.
