MEASURE (FOR 100 SERVINGS)
Chicken Wings, Roasted, Cooked (not breaded), #1032
500 buffalo hot wing(s)
Pan Release Spray, Vegetable Oil, #2514
Sauce, Wing - Medium Heat, Bulk, #2262
1 1/2 cup(s)
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" X 1" ) 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.
After chicken wings have reached the correct temperature, place in large bowl and toss with wing sauce.
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.
Your PDF is being prepared for export…
There was a problem generating your PDF, please try again.