Source: MRS 2021
MRS: 3285 — Poultry (3000s)

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 chunks
Pan Release Spray, Vegetable Oil, #2514
20  second spray


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.


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.


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.


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. 


Portion 5 chunks for 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

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
10.00 g
Dietary Fiber
1.25 g
18.75 g
337.00 mg
Total Fat
10.00 g
Sat. Fat
1.88 g
Trans Fat
0.00 g