Chicken wings processing in a 360° view
Starting as a leftover, over the years chicken wings have become a popular classic treat. The variety is endless, starting from the original fried wings to homestyle coated, dusted, roasted or smoked. For food processors, this variety of choice puts demands on their production process and technology. Discover how you can maintain food quality, boost productivity and yield, while having the flexibility to meet market needs.
In 1964 a bar owner in Buffalo, New York cooked up some leftover chicken wings for her son and his friends. She fried the wings, tossed them in hot sauce and the Buffalo chicken wing was born. Together with the hot sauce salesman, they started promoting the chicken wings in the United States. Now, 50 years later a lot has happened, next to fried, chicken wings are available in all kinds of styles and flavors and have become a loved snack on the consumer market. As much as this variety of choice opens new opportunities for food processors, it also raises questions: Can I achieve the right food quality and safety? How can I maintain optimal productivity and reduce manual labor?
GEA offers a full range of equipment for defrosting, marinating, dusting, coating, frying, roasting and smoking of chicken wings, which can help food processors answer the questions above. But there is more to that - it is not only the single equipment that matters. By looking at the whole process and analysing the steps – for example from injection to cooking – even more yield benefits can be achieved.
Doing more with less
Luuc van Lankveld, Product Specialist at GEA, explains during the Food Now Wings360° webinar how food processors can make their chicken wings production fly, by improving time to process, boost efficiency and reduce manual labor. Some of the topics discussed are defrosting without drip loss, how to optimize brine retention for marinated wings to improve the process yield, efficient belt loading for natural pre dusted and homestyle coated wings and innovative in-line smoking and roasting process without.
Some food processors like to select specialist pieces of equipment and then for manufacturers to bring them together to form a production line that meets their specific needs. But there are some good reasons to select a single supplier to develop the entire line.” Luuc van Lankveld, Product Specialist at GEA Food Solutions
Luuc van Lankveld, Product Specialist at GEA Food Solutions
“When GEA works together with a customer on a concept for an entire line, we can use our considerable process expertise on each process step to help achieve optimum results. In some cases, we can easily achieve 5% to 7% yield improvement. By bringing all the necessary equipment together seamlessly, GEA works with customers to control the process and ensure the outcome. “
Learn more and watch the WINGS360° webinar on demand!
If you have missed out on the opportunity to join this webinar, we are glad to offer you the possibility to watch the webinar on demand! Even if you don't produce chicken wings this webinar will be very interesting for you. Why? Wings are a reference product for the industry. If you can run a process line for the production of chicken wings, you can virtually create any type of bone-in and boneless fried, cooked or roasted product.
Discover the processing technologies that make your chicken wings production fly!
Defrosting, marinating, coating, roasting, frying, smoking, freezing and packaging help you make wings that look and taste great. Read more about GEA's high capacity equipment that offers exceptional yields with reduced labor costs and highest profit.
Click here to find out more about our processing technologies
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