Buffalo Chicken Wings

Additives (5)

This label lists 2 colours, 1 preservative and 1 thickener or gelling agent. 1 more we cannot place from the code alone.

Also on the label, not assessed here yet

• E120 Cochineal, carminic acid, carmines colour
• E160C Paprika extract, capsanthin colour
• E180 No entry in our register
• E200 Sorbic acid preservative
• E412 Guar gum thickener

Names and jobs come from the register of additives permitted in Great Britain, which we have not finished transcribing: a code shown without a name is a gap in our coverage, not a finding that it is unapproved. Naming one is not grading it either. Full detail appears only where we have an assessment against a named authority, so all of this describes our coverage rather than these additives. Most are common and low concern.

Ingredients

Chicken Wings (95%), Hot and Spicy Glaze (5%) (Sugar, Salt, Modified Maize Starch, Maltodextrin, Dried Tomato, Spices (Paprika, Cayenne, White Pepper, Cumin), Dried Garlic, Dried Onion, Dried Herbs (Parsley, Thyme, Sage, Oregano), Yeast Extract (Yeast Extract, Salt), Colours, (Paprika Extract, Carmine), Thickener (Guar Gum), Flavouring. Storage Information: For use by date see front of pack. Keep refrigerated 0°C - 3°C. Suitable for home freezing. Freeze before use by date and consume within one month. Defrost thoroughly in a refrigerator and use within 24 hours. Once defrosted follow cooking guidelines. Packed in a protective atmosphere for freshness. Handling Information: Use separate utensils and surfaces for raw and cooked meat or wash thoroughly after use. Always wash your hands after handling raw meat. Contains bones. Cooking Instructions: Cook from chilled. Remove all packaging. Oven Roast: Preheat oven to 200°C. Fan 180°C. Gas Mark 6. Place wings onto a baking tray. Cook in the centre of the oven for 35-40 minutes turning occasionally. These cooking instructions are a guideline only. This product must be cooked thoroughly. Do not reheat.

As printed on the pack, in the producer's own order: ingredients are listed by weight, so what comes first is most of what is in it. E numbers link to their assessment where we have one.