Pinty’s Wing Plant Tour 2002Address: 2714 Bristol Circle - Oakville
Intersection: Dundas & Hyde Park
Last Reviewed: November 28th, 2002
Wingage Score: 95%
BHON - A Tour of a Wing Plant
November 28, 2002:
Several months in the making, we finally made it out to Pinty’s Oakville chicken wing processing plant for a VIP tour of their operations. The end result was an enlightening look into the production of the product we enjoy at every BHON night.
After suiting up in our white overcoats, we weren’t sure whether we were about to enter a wing plant, or a nuclear facility! The first part of the tour followed the raw wings from their industrial sized shipping containers arriving on the loading dock, though a washing and tumbling operation that marinates them in a preliminary bath of spice and flavouring. From this stage, the wings follow a seemingly endless conveyor through a 30 foot long pressure cooker where they are blanched and prepared for the deep fryer, and a trip through yet another 30 foot long stainless steel apparatus that does it’s job with suprising efficiency.
The final stage of production required us to switch from our white overcoats into stylish red ones, followed by a thorough hand washing, which we were later told was to prevent cross contamination between the uncooked stage, and the finished product. Here, the still steaming wings are given their saucy coating and immediately frozen, bagged and boxed, then placed into their -30 degree warehouse for a brief stay before being shipped to a grocery store near you.
A big shout out to Patrick, and plant manager Tony for providing us this enlightening look into the production of our wings!
Although it may seem contrary to what heath experts say, deep fried chicken wings actually contain less fat than those that are oven baked. Baking seals the wing from the outside, trapping more fat within.
Frozen, pre-cooked wings are best prepared in a convection oven.