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.