Source: MRS 2024
MRS: 3297 — Poultry (3000s)

Roasted Chicken Wings

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)
Chicken Wings, Roasted, Cooked (not breaded), #1032
300  wings
Pan Release Spray, Vegetable Oil, #2514
5  second spray
DIRECTIONS

1.

Preheat the oven to the temperature in the directions on the case.

2.

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

3.

Place frozen chicken wings on lined sheet pan (18" x 26" x 1") coated with food release spray. (Prepare in batches to maintain quality.)

4.

Bake the roasted chicken wings according to the package and/or case directions.

CCP: Heat to 135 degrees F or higher for at least 15 seconds at the completion of the cooking process. If manufacturer instructions on the package or case have a higher temperature, follow those recommendations.

5.

Transfer the roasted chicken wings to a pan. Cover pans with aluminum foil. Cut holes in the foil and place in a warmer until ready for service.

CCP: Cover and hold for service at 135 degrees F or higher.

6.

Portion 3 chicken wings per serving. Each portion provides 2 oz. eq. meat/meat alternate.
Chicken wings may be served with a sauce for dipping. An additional nutrient analysis will need to be conducted if a sauce is used.

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.

Nutrients Per Serving
Calories
290
Carbohydrates
0.00 g
Dietary Fiber
0.00 g
Protein
0.00 g
Sodium
255.86 mg
Total Fat
13.77 g
Sat. Fat
2.07 g
Trans Fat
0.00 g