| Hot'n'Spicy Chicken Range
Ceekays Chef’s Bone-in Hot'n'Spicy Marinated Chicken Wings.
Coated chicken wings with a hot'n'spicy marinade.
Chicken (78.7%), Water, Salt, Monosodium Glutamate, Stabiliser (Triphosphates E451), Potato Starch, Garlic Powder, Spices (Cayenne, White Pepper, Black Pepper), Potato Maltodextrin, Capsicum Extract, Spice Extracts (Capsicum Extract & Black Pepper Extract), Vegetable Oil (Rape), Thickener (Xanthan Gum E415).
For allergens see ingredients in BOLD.
Product may contain traces of EGG, MILK, CELERY, GLUTEN, SULPHUR DIOXIDE AND SULPHITES.
Chicken Wings (Halal).
Lacto-ovo-vegetarian: No / Vegan: No
Colour and Appearance:
Golden brown in colour.
Oven bake from frozen – Preheat the oven to 180ºC/350ºF/Gas Mark 7. Place the product on baking tray and cook in the middle of the oven for 15-18 minutes. Turn the product half way through the cooking time. These instructions are guidelines only. Please ensure the product is cooked thoroughly until piping hot throughout before consuming.
Air fry from frozen – Set temperature to 180ºC. Remove required amount from packaging. Place into air fryer basket in a single layer and spray on a small amount of cooking oil. Cook for 25-26 minutes. Turn the product half way through the cooking time.
Internal: 384mm x 249mm x 194mm (L x W x H)
External: 394mm x 259mm x 214mm (L x W x H)
260mm x 245mm x 45mm (H x W x D)
10 cases per layer / 9 layers per pallet = 90 cases per pallet.
Store in a freezer at -18ᵒC or below.
18 months from the date of manufacturing (frozen).
CK Foods (Processing) Ltd.
St. Dunstans Way, off Ripley Street, West Bowling, Bradford, BD4 7EG, United Kingdom
United Kingdom VY073
There is a documented HACCP system in place at the site which is fully implemented to ensure that potential food safety risks are minimised. The HACCP system includes the analysis of chemical, physical, microbiological and allergenic risks from raw material procurement through the whole process to dispatch to the customer.