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Buffalo Chicken Wings
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
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bone-In Hot Wings,#1029 | 500 buffalo hot wings |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
Sauce, Wing - Medium Heat, Bulk, #2262 | 1 1/2 cups |
DIRECTIONS
1. | Preheat oven to temperature in directions on the case. |
2. | Count out the number of frozen chicken wings needed to provide 5 wings per portion. |
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. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
5. | After chicken wings have reached the correct temperature, place in large bowl and toss with wing sauce. |
6. | Transfer to 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 five 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