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Roasted 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 | 5 second spray |
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 provide 2 oz. eq. meat/meat alternate for servings needed. |
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 the roasted chicken wings according to the 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. | Transfer the roasted chicken wings to a pan. Cover pans with aluminum foil. Cut holes in the foil and place in a warmer until ready for service. CCP: Cover and hold for service at 135 degrees F or higher. |
6. | Portion 3 chicken wings per 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. |