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

Buffalo Hot Wings

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 wing(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
DIRECTIONS

1.

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

  •  

2.

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

3.

Bake according to package directions.

CCP:  Heat to 165 degrees F or higher for 15 seconds at the completion of the cooking process.

4.

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.

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