Source: MRS 2020
MRS: 537 — Poultry (500s)

Buffalo Chicken Wings (Unbreaded)

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
500  buffalo hot wings
Pan Release Spray, Vegetable Oil, #2514
5  grams
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 cooking process.

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.

7.

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
degrees F or lower within an additional 4 hours.

Production Notes

Prepare in batches to maintain quality.

Nutrients Per Serving
Calories
233
Carbohydrates
3.24 g
Dietary Fiber
0.00 g
Protein
16.00 g
Sodium
401.00 mg
Total Fat
16.11 g
Sat. Fat
3.87 g
Trans Fat
0.00 g