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Increasing demand for wings, including buffalo wings, turkey wings, chicken wings (raw, cooked, marinated and glazed), by consumers at both the supermarket and restaurant level places a premium on quality and high-speed production among poultry-wing processors.

State-of-the-art cryogenic freezing solutions from Linde are designed with food safety and hygiene in mind and can help:

  • Minimize yield losses. Cooked wings, in particular, come in steaming hot and are subject to dehydration losses that ultimately reduce yields and bite into profits. Yield losses can also occur in handling and transfers in mechanical freezers.

  • Improve moisture retention and glaze pick-up. Every ounce of moisture and glaze retained on a wing contributes to weight and flavor, especially on marinated chicken wings and those that are single- or double-glazed. Juicier wings (and those that retain more glaze) are tastier and more memorable. So moisture and glaze retention not only keeps more weight on the bottom line, it can make the difference in quality for premium wing brands.

  • Eliminate or minimize belt sticking. Glazed wings, in particular, are subject to belt sticking during freeze operations, particularly with mechanical spiral freezers, which can reduce product quality and lead to product losses and production slowdowns.

  • Reduce quick-freezing costs. More efficient freezing and freeze-handling of winged products can lower cryogen consumption and the “cost to freeze.”

  • Extending shelf-life. Chilled wings can stay fresher longer with modified atmosphere packaging (MAP) systems.