Source: MRS 2022
MRS: 3295 — Poultry (3000s)

Bare 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

Bone-In Hot Wings,#1029
500  buffalo hot wings
Pan Release Spray, Vegetable Oil, #2514
5  grams


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 the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations.


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

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


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

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.

Nutrients Per Serving
3.00 g
Dietary Fiber
0.00 g
16.00 g
300.00 mg
Total Fat
16.15 g
Sat. Fat
3.87 g
Trans Fat
0.00 g