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Buffalo Hot Wings
2.25 oz. eq. meat/meat alternate
Number of Portions: 100 Size of Portion: 4 wings
Recipe HACCP Process: #2 - Same day service
- Meat/Meat Alternate
INGREDIENT | MEASURE (FOR 100 SERVINGS) |
|---|---|
Bone-In Hot Wings,#1029 | 400 buffalo hot wings |
Pan Release Spray, Vegetable Oil, #2514 | 10 second spray |
DIRECTIONS
1. | Preheat the oven to the desired temperature. |
2. | Count out the number of frozen chicken wings needed to provide 2 oz. eq. meat/meat alternate for the number of servings needed. Four (4) chicken wings provide a 2.25 oz. eq. the portion of meat/meat alternate. |
3. | Place the frozen chicken wings on sheet pans (18" x 26" x 1") coated with pan release spray or lined with parchment paper. |
4. | Bake them according to package directions. CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If the manufacturer's instructions on the package or case have a higher temperature, follow those recommendations. |
5. | Remove the hot wings from the oven and place in steamtable pans. Serve it immediately, or cover it and place in a warmer until ready for service. If aluminum foil is used as a cover, cut holes in aluminum foil. CCP: Cover and hold for service at 135 degrees F or higher. |
6. | Portion four (4) wings per serving. Each portion provides 2.25 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. |
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 Meals" provides seasoning and serving ideas for poultry.