Hot & Spicy Marinade

Hot & Spicy Marinade

Our spicy marinade is developed from a combination of spices to provide a dry mix wet-out marinade. It is best used on chicken wing pieces for a fiery taste with plenty of kick.

Packaging/Labelling: At Rupert’s Ingredients we understand every customer is different in requirements. Therefore, we pride ourselves on delivering bespoke packaging and labelling which is both professional and unique.

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  • Pack size: 2kg
  • Type: Yellow Tub
  • Easy to use
  • Suitable for vegetarians
  • No artificial colour or flavour
  • No hydrogenated vegetable fat

    • Storage: Store in ambient conditions away from strong odours and direct sunlight.

    Twelve months from the manufacture date.

    All products are manufactured in a factory with BRC and HMC accreditation (Kosher on request).

    1. Place the substrate into the marinade
      and as a general rule: 500g of the
      spicy marinade to 10kg substrate.
    2. Make sure the substrate is coated
      carefully and thoroughly. Let the
      marinated substrate sit for 12 to 24
      hours.
    3. Place the marinated substrate into
      Rupert’s Original Breading and as a
      general rule: 500g of the breading to
      5kg substrate.
    4. Make sure the substrate is coated
      carefully and thoroughly. Let the
      breaded substrate sit for 10 minutes.
    5. Remove any excess breading before
      placing the breaded substrate into
      the pressure fryer.