Boneless Wings Test

BONELESS WINGS

QUICK REFERENCE

Receiving	Storage	Cook Time	Quality Serving	Minimum Internal Temp	Cook Temp	Hold Time
Product	Freezer	6 minutes 15 Seconds	150°F-160°F	165°F	350°F-Fryer	MPHC-30 minutes

Shake Time: 30 seconds

Portioning: Regular Size 6 count

Q.A. Standard: All orders of boneless wings should be prepared to order. Boneless wings should be golden brown in color. Sauce should completely cover all the boneless wings. No bare spots.

TOOLS NEEDED

• Warming pan
• Slotted lid for warming pan
• 2-quart Cambro with lids (6)
• 32-ounce squeeze bottles (9)
• Yellow tongs
• QA Tags
• 1½ size fry basket
• 1½ size pan
• 1½ size grate
• Sharpie
• Dissolvable labels

HEALTH & SAFETY

• GLOVES
• COOK TEMP 165°F 17 SECONDS
• HOLD TEMP 135°F
• EVERY 4 HOURS
• WASH HANDS BEFORE STARTING WORK AND AFTER HANDLING ANYTHING NOT FOOD RELATED
• IF LEAVING WORKSTATION OR CHANGING TASKS, WASH HANDS & CHANGE GLOVES
• ITEM: BONELESS WINGS
• MINIMUM ALL COOKED FOODS
• WASH, RINSE, SANITIZE ALL UTENSILS & SURFACES

SET UP

• Prior to using the squeeze bottles the tips will need to be cut to the second line on the tip
• Each squeeze bottle should have a dissolvable label with: Flavor name & 4-day discard date
• When squeeze bottles are emptied, they must be washed, rinsed, sanitized and air dried before using again
• Ensure the make-up table steam well is turned off prior to set up
• Place a full-size 2-inch-deep pan into the steam well on the make-up table
• Place each squeeze bottle into the full-size 2-inch-deep pan
• Each sauce flavor will have its own Cambro container with lid
• Each Cambro container lid must have: Sauce flavor and 4-hour hold time
• Cambro container & lid must be washed, rinsed & sanitized every 4 hours
• Place the Cambro containers on the make-up table in front of the squeeze bottle that goes with it (by flavor)

PREPARING AND HOLDING LUNCH & DINNER

• COMMUNICATE WITH BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
• Boneless Wings are cooked from a frozen state in a 350°F fryer for 6 minutes 15 seconds
• Do not fill the basket more than ½ full. Overfilling will cause boneless wings not to cook properly. Slowly lower basket into the shortening.
• Press the 6 minute 15 second timer.
• Do not drop another basket into the same fryer within 30 seconds
• When the shake timer sounds after 30 seconds, “float” the chicken by gently lifting the basket up and down two times to help prevent chicken pieces from sticking together and allow for more consistent cooking
• When the timer sounds, raise the fryer basket and allow them to drain for 5 seconds
• Bring the appropriate warming pan to the fryer to prevent shortening from dripping onto the floor
• Hold no more than 24 Boneless wings in each warming pan (size of wings will vary)
• Use a slotted lid for breaded boneless wings
• For an HS2 unit there will be no lid above the boneless wings
• Ensure that the pan passes under the “Bump” on the lid. This will lock the pan in place and not allow heat to escape from the product.
• Press the 30-minute timer button that corresponds with the pan
• When the holding time has expired, discard any remaining boneless wings into the waste container
• Empty warming pans or pans with expired product should never be in the holding cabinet

PREPARING AND HOLDING

PREPARING FLAVORED BONELESS WINGS (Squeeze Bottle)

• Ensure you use the correct Cambro container for the flavored sauce ordered by customer
• Each line on the squeeze bottle represents 2 ounces of sauce
• 6- or 9-piece order: Using yellow tongs, place 6 or 9 wings into the appropriate 2-quart Cambro container
• Using the side measurement marks on the squeeze bottle, squeeze approximately 2 ounces of sauce onto the wings
• Note: This is an average amount that will be needed for a regular order. The boneless wings will vary slightly in size, and some orders may need a little more or a little less. The end result is the most important: have well-coated boneless wings to serve the guest.
• Place the lid on Cambro. “Swirl” the wings in the Cambro in a circular motion for approximately 5 seconds.
• DO NOT shake up and down as this will cause the breading to break off the boneless wings
• If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to that wing

SERVING

Sweet Chili, BBQ & Lemon Pepper-flavored boneless wings, the customer will be offered the choice of dipping sauce. Guests may select one flavor for their entire order or choose two sauces by splitting the order in half.

SERVING DINE IN BONELESS WINGS 6 or 9 pieces

• Place a deli liner in a 3-pound food tray. Take the lid off the Cambro, pour wings and sauce onto the 3-pound food tray
• If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to that wing
• 6 or 9 count orders of wings are served with 1 souffle cup of dipping sauce

SERVING DINE OUT 6 or 9 pieces

• Place a deli liner in a plain hinged container. Take the lid off the Cambro, pour wings and sauce onto one side of the plain hinged container.
• If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to that wing
• Place in T-shirt bag (Ensure the plain hinged container is sitting flat in the bag)
• Place 2 napkins, & dipping sauce on top of the plain hinged container
• 6 or 9 count orders of boneless wings are served with 1 souffle cup of dipping sauce

SERVING DINE IN BONELESS WINGS 6- or 9-pieces fry & pie

• Place a deli liner in a 3-pound food tray. Take the lid off the Cambro, pour wings and sauce into the 3-pound food tray
• If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to wings
• Portion one regular order of fries in the 3-pound food tray next to the boneless wings
• Place pie of choice on the serving tray
• 6 or 9 count orders of wings are served with 1 souffle cup of dipping sauce

SERVING DINE OUT BONELESS WINGS 6- or 9-pieces fry & pie

• Place a deli liner in a plain hinged container. Take the lid off the Cambro, pour wings and sauce onto one side of the plain hinged container.
• If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to that wing
• Lift one side of deli liner and portion fries directly into plain hinge container
• Place in T-shirt bag (Ensure the plain hinged container is sitting flat in the bag)
• Place pie, 2 napkins & one dipping sauce into 6lb bag and place in t-shirt bag
• 6 or 9 count orders of wings are served with 1 souffle cup of dipping

30-Piece Big Box with fries:

• Place 2 deli liners in a 9″ chicken box.
• Add 30 wings with yellow tongs and close the lid.
• Pack 5 fries into two separate 6-lb bags.
• Place the wing box and fries’ bags into the big box.
• Include 10 napkins and requested sauces.

General Notes:

• Always ensure portions are accurate.
• Trays and boxes must be properly lined.
• Include the correct number of sauces and napkins based on order size.

CLOSE

• Serve remaining customers. Turn off fryers; skim particles from shortening.
• Wipe fryers; wash, rinse, sanitize pan(s) and wire grate; air dry.