Source: MRS 2020
MRS: 538 — Poultry (500s)

Buffalo Hot Wings-Briggs

Meal Component Contribution:
2 oz. eq. meat/meat alternate
Number of Portions: 100  Size of Portion: 4 wings
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  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.

Count out the number of frozen chicken wings needed to provide 2 oz. eq. meat/meat alternate for number of servings needed.  Four chicken wings provide a 2 oz. eq. portion of meat/meat alternate.

2.

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

3.

Bake them according to package directions.

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.

4.

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.

5.

 Portion four wings  for serving. Each portion provides 2 oz. eq. meat/meat alternate.

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 Meals" provides seasoning and serving ideas for poultry.

Nutrients Per Serving
Calories
160
Carbohydrates
3.00 g
Dietary Fiber
0.00 g
Protein
11.00 g
Sodium
1200.00 mg
Total Fat
11.00 g
Sat. Fat
3.00 g
Trans Fat
0.00 g