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

Buffalo Hot Wings-Merch

Meal Component Contribution:
2 oz. eq. meat/meat alternate
Number of Portions: 100  Size of Portion: 3 wings
Recipe HACCP Process: #2 - Same day service
Meat/Meat Alternate
  •  Meat/Meat Alternate

INGREDIENT
MEASURE (FOR 100 SERVINGS)
Bone-In Hot Wings,#1029
300  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 the number of servings needed. Four chicken wings provide a 2 oz. eq. the 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.

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 three wings  per 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
240
Carbohydrates
1.50 g
Dietary Fiber
0.00 g
Protein
22.50 g
Sodium
615.00 mg
Total Fat
16.50 g
Sat. Fat
3.75 g
Trans Fat
0.00 g