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Buffalo Chicken Wings
2 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 3 wings
Recipe HACCP Process: #2 - Same day service
- 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 the frozen chicken wings on lined sheet pan (18" x 26" x 1" ) coated with food release spray. (Prepare the chicken wings 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 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 the 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 three (3) chicken wings per 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 the Chicken Wings for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
Serving Notes
Purchasing Guide
Refer to the USDA FNS Food Buying Guide for School Meal Programs and/or the item's product formulation statement for quantities to purchase if the recipe is altered.
Miscellaneous Notes
If changes are made in ingredients, check the crediting information and re-calculate the nutrition analysis.