Source: MRS 2024
MRS: 3300 — Poultry (3000s)

Buffalo Chicken Wings

Meal Component Contribution:
2 oz. eq. meat/meat alternate
Number of Portions: 100  Size of Portion: 5 wings
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Chicken Wings, Roasted, Cooked (not breaded), #1032
300  wings
Pan Release Spray, Vegetable Oil, #2514
20  second spray
Sauce, Wing - Medium Heat, Bulk, #2262
1 1/2 cups
DIRECTIONS

1.

Preheat the oven to the temperature in the directions on the case.

2.

Count out the number of frozen chicken wings needed to 2 oz. eq. meat/meat alternate for the number of servings needed.

3.

Place frozen chicken wings on lined sheet pan (18" x 26" x 1" ) coated with food release spray. (Prepare in batches to maintain quality.)

4.

Bake according to package and/or case directions.

  1. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations.

5.

After the chicken wings have reached the correct temperature, place in a large bowl and toss them with the wing sauce.

6.

Transfer the coated chicken wings to a steam table pan. Cover pans with aluminum foil. Cut holes in foil and place in warmer until ready for service.

CCP: Cover and hold for service at 135 degrees F or higher.

7.

Portion 3 chicken wings for serving. Each portion provides 2 oz. eq. meat/meat alternate.

CCP: Hold and maintain the product at a minimum temperature of 135 degrees F or higher. Check temperature every 30 minutes. Leftovers should be covered, labeled, and dated. Quick chill within 2 hours to 70 degrees F or lower and from 70 to 41 degrees F or lower within an additional 4 hours.

Production Notes

Prepare in batches to maintain quality.

Serving Notes


 

Purchasing Guide


 

Miscellaneous Notes


 

Nutrients Per Serving
Calories
291
Carbohydrates
0.24 g
Dietary Fiber
0.00 g
Protein
28.60 g
Sodium
356.66 mg
Total Fat
13.73 g
Sat. Fat
2.06 g
Trans Fat
0.00 g