Source: MRS 2020
MRS: 540 — Poultry (500s)

Boneless Buffalo Hot Wings

Meal Component Contribution:
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
  •  Meat/Meat Alternate
  •  Whole Grains

Buffalo Style Chicken Chunks, #1024
500  buffalo chicken chunk(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)


Count out number of frozen chicken chunks needed to provide 2 oz. eq. meat/meat alternate for number of servings needed. Five chicken chunks provides a 2 ounce portion of meat/meat alternate.


Place frozen chicken chunks on sheet pans (18" x 26" x 1") coated with pan release spray or lined with parchment paper.


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.


Remove from oven and place in steamtable pans.  Cover with aluminum foil. Cut holes in aluminum foil and place in warmer until ready for service.


Portion 5 chunks  for serving. Each portion provides 2 oz. eq. meat/meat alternate and 1 1/4 oz, eq, whole grain.

CCP: Hold and maintain product at a minimum temperature of 135 degrees F.  Check temperature every 30 minutes.  Leftovers should be covered, labeled, and dated.  Quick chill within 6 hours to 41 degrees F. or lower.

Production Notes

Batch cook:  Prepare only what can be served in a 30 minute period to maintain maximum quality.

If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meal" provides seasoning and serving ideas for poultry.

Nutrients Per Serving
15.00 g
Dietary Fiber
1.25 g
21.25 g
488.00 mg
Total Fat
10.00 g
Sat. Fat
1.88 g
Trans Fat
0.00 g