Following are some formulations that can be used in the manufacture of marinated chicken. Regulations for raw bone-in poultry containing solutions are contained in FSIS Policy Memo 42. Wings can be marinated intact or they can be cut into three pieces. If the amount of solution is greater than 8 percent, it is necessary to identify the amount, composition and function of the marinade on the label. Marinated poultry products must be manufactured under an approved quality control program.
Salt is added to the marinade solution primarily to help flavor the product.
The sodium phosphates help to minimize cook loss during cooking and will help the finished product maintain a desirable flavor while it is being marketed. Several different sweeteners can be used, including sugar, dextrose, honey and corn syrup solids. Often dextrose is selected for use as the sweetener because it has excellent browning properties. A little dextrose in the marinade will help the product brown while cooking. Poultry products with many different flavor profiles can be produced with the use of different marinades.