MEASURE (FOR 100 SERVINGS)
Chicken Wings, Roasted, Cooked (not breaded), #1032
500 buffalo hot wing(s)
Pan Release Spray, Vegetable Oil, #2514
Preheat oven to temperature in directions on the case.
Count out the number of frozen chicken wings needed to provide 5 wings per portion.
Place frozen chicken wings on lined sheet pan (18"x 26" x1" ) coated with food release spray. (Prepare in batches to maintain quality.)
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 cooking process.
Transfer to steam table pan. Cover pans with aluminum foil. Cut holes in foil and place in warmer until ready for service.
Portion five chicken wings for serving. Each portion provides 2 oz. eq. meat/meat alternate.
CCP: Hold and maintain 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
Prepare in batches to maintain quality.
Serve with a variety of sauces for dipping (such as hot wing sauce, ranch dressing, mexi-ranch dressing, barbeque sauce, chipotle mayonnaise, honey dijon, honey mustard, taco sauce or other sauce). If dipping sauces are served, you will need to re-calculate the nutrient analysis.
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