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Boneless Buffalo Hot Wings
2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain
Number of Portions: 100 Size of Portion: 5 chunks
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
- Whole Grains
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Buffalo Style Chicken Chunks, #1024 | 500 buffalo chicken chunks |
Pan Release Spray, Vegetable Oil, #2514 | 20 second spray |
DIRECTIONS
1. | Preheat the oven to the temperature in the directions on the case. |
2. | Count out the number of frozen chicken chunks needed to provide 2 oz. eq. meat/meat alternate for the number of servings needed. Five chicken chunks provide a 2 ounce portion of meat/meat alternate. |
3. | Place the frozen chicken chunks in a single layer on sheet pans (18" x 26" x 1") coated with pan release spray or lined with parchment paper. |
4. | Bake according to package directions. (Prepare in batches to maintain quality.) CCP: Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process. If manufacturer instructions on package or case have a higher temperature, follow those recommendations. |
5. | Remove the Boneless Buffalo Hot Wings from the oven and place them in steamtable pans. Serve them immediately, or cover them and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. CCP: Hold and maintain the product at a minimum temperature of 135 degrees F. Check temperature every 30 minutes. |
6. | Portion five (5) chunks per each serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 oz. eq. whole grain. CCP: Hold and maintain the product at a minimum 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 within an additional 2 hours. |
Production Notes
Prepare the hot wings for just in time service. Batch cook: Prepare only what can be served in a 30-minute period to maintain maximum quality.
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.