Campaign 6 – Seasoned and Sauced Wings

Quick Reference

Product	Receiving	Storage	Thaw Time	Cook Time	Quality Serving	Hold Time
Chicken Wings	Frozen	Freezer	Do Not Thaw	13 Minutes @ 335°F	Golden brown with crispy breading completely coating each piece. Even seasoning coverage. Not greasy.	30 minutes

Key Notes

• Frozen chicken wings must remain frozen until cooked.
• Wings are cooked from a frozen state. DO NOT thaw wings before cooking.
• Store wings at 0°F +/- 10°F until ready to cook.
• Never store raw chicken above ready-to-eat products.

Tools Needed

• Chicken basket
• Yellow tongs
• MPHC pans
• Solid lids for MPHC
• 2 Squeeze Bottle
• 10 Round Cambro containers with lids
• 4 seasoning dredges and lids
• Transfer Pan
• 8 squeeze bottles with lids

Work Safe

• Wash hands before starting work and after handling anything not food related.
• Wash, rinse, and sanitize all utensils and surfaces every 4 hours.
• If leaving workstation or changing tasks, wash hands and change gloves.
• Cook Temp: 165°F 17 seconds minimum
• Hold Temp: 135°F minimum
• Item: Chicken Wings
• Minimum all cooked foods: Wash, rinse, sanitize all utensils & surfaces every 4 hours.

Item: Seasoned/ Sauced Wings

• Wear single-use gloves anytime uncooked chicken wings are being handled.
• Frozen chicken wings must remain temperature controlled for safety (TCS). Keep wings frozen at 0°F +/- 10°F until ready to cook.
• Dispose of gloves and thoroughly wash hands after handling uncooked chicken.
• Clean and sanitize all surfaces that may have encountered raw chicken wings.

Frozen Storage

• Seasoned/Sauced wings are received frozen and stored in the freezer
• Wings are cooked from a frozen state. DO NOT thaw wings before cooking.
• Store wings at 0°F +/- 10°F until ready to cook.
• Never store raw chicken above ready-to-eat products.

Cooking

• Communicate with the backline coordinator about the number of wings to cook.
• Use Food-Mitt gloves when handling frozen wings.
• Place wings into fryer basket from frozen state (maximum 24 per basket)
• Chicken wings cook at 335°F.
• Lower basket slowly into shortening to prevent splashing.
• Press the #4 button that is set for 13 minutes.
• Shake the chicken gently at 30 seconds, lifting the basket up and down twice. This will prevent chicken pieces from sticking together and allow for more consistent cooking.
• When timer sounds, lift basket and allow excess shortening to drain for 5 seconds. Do not allow wings to remain over shortening. Wings will absorb shortening and become greasy.

Holding

• Chicken wings are held in the MPHC cabinet with a solid lid (HS2 solid lid). NOTE: This product is not breaded. A solid lid is used to help maintain product quality and moisture.
• Hold up to 16 wings in each MPHC pan.
• When new wings are placed in the MPHC cabinet, press the button that corresponds to the pan.
• Chicken wings may be held for up to 30-minutes in the MPHC cabinet.
• Any chicken wings remaining in a pan after the 30-minute hold time has expired must be discarded into the waste container.

Seasoning Dry-Rub Set-Up

• Seasoning choices include Lemon Pepper and Buffalo Ranch.
• Prior to using the seasoning dredges, ensure lids are tightly secured.
• Each seasoning dredge should have a dissolvable label with Flavor Name and 4-Day Discard Date.
• Dredges must be completely dry before adding seasoning to prevent clumping.
• Only place enough seasoning out for the current meal period.
• When seasoning dredges are emptied, wash, rinse, sanitize, and air dry 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 seasoning dredge into the full-size 2-inch-deep pan.
• Each seasoning flavor will have its own Cambro container with lid marked with Flavor Name and 4-Hour Hold Time.
• Cambro containers and lids must be washed, rinsed, and sanitized every 4 hours.
• Place the Cambro containers on the make-up table in front of the matching seasoning dredge by flavor.

Preparing Seasoned Wings

• Using yellow tongs, place 8 wings into the correct round Cambro container.
• Using a squeeze bottle squeeze 1½ ounce of liquid margarine over wing in a left to right zig zag motion 4 times
• Use seasoning dredge with Peach-colored lid to apply customers choice of seasoning
• Season the wings evenly with the selected seasoning by shaking the dredge side to side
• Apply generous amount of seasoning over top of wings
• Place lid on Cambro and swirl wings in the same motion as when applying sauce
• Ensure wings have even seasoning coverage.
• Sprinkle more seasoning on any visible bare spots

Sauced-Set-Up

• Prior to using the squeeze bottles, cut tips to the second line
• Each squeeze bottle should have a dissolvable label with: Flavor name & 4-day discard date
• When squeeze bottles are emptied, wash, rinse, sanitize and air dry 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 will have its own Cambro container with lid marked with 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 Flavored Wings – Applying Sauce

• 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
• 8-piece order: Using yellow tongs, place 8 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 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 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 wings
• If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to that wing

Serving – Dine In

• Place a deli liner in a 3-pound food tray.
• Place 8 or 12 seasoned or sauced wings into one end of the tray.
• Portion fries or approved side item beside the wings.
• Place tray on serving tray.
• Serve with 1 souffle cup of ranch dressing.

Serving – Dine Out

• Place a deli liner in a plain hinged container.
• Place 8 or 12 seasoned or sauced wings on one side of the container.
• Portion fries or approved side item beside the wings.
• Place hinged container flat into T-shirt bag.
• Include fork, 2 napkins, and 1 souffle cup of ranch dressing

Catering Seasoned & Sauced Wings

Seasoned 30-piece Wings

• Customer placing a 30-piece box and requests a mix of plain and seasoned wings
• Place ½ the wings in one end of the box and the other ½ on the opposite end of the box. Separate with deli liner
• Example- Customer orders 30-piece box. Request 15 plain and 15 lemon pepper
  • Place 2 deli liners in bottom of 9-inch box
  • Use the seasoned wings to secure the 3rd liner in place, leaving ½ the liner visible.
  • Flip the visible side of deli liner on top of seasoned wings to create a barrier between seasoned and plain wings
  • Place 15 plain wings on the opposite end of 9-inch box

Sauced

Box Size	How much total sauce?	How to prepare	Packaging for wings	Final Packaging
18-piece box	5 ounces sauce	(2) 8 pieces + 2 pieces	9-inch box with 2 deli liners	Serve in t-shirt bag with 4 napkins, 2 forks & 2 dipping sauces
24-piece box	6 ounces sauce	(3) 8 pieces	9-inch box with 2 deli liners	Serve in t-shirt bag with 6 napkins, 3 forks & 3 dipping sauce
30-piece big box	8 ounces sauce	(3) 8 pieces + 6 pieces	9-inch box with 2 deli liners	Serve in big box with 5 regular fries, 10 napkins, 5 forks & 5 dipping sauces

Note: For individual wings, for catering sized order use approximately 0.25 oz. sauce per wing. Example: for the 18-piece box, use .5 oz. sauce (.25 oz *2) for the additional two wings.

Serving Mixed Wings (Plain/Sauced)

• If a customer placing a 18/24/30-piece box and requests a mix of plain and sauced wings Place ½ the wings in one end of the box and the other ½ on the opposite end of the box. Separate with deli liner
• Example- Customer orders 18-piece box. Request 9 plain and 9 buffalo
  • Place 2 deli liners in bottom of 9-inch box
  • Place a 3rd deli liner in box
  • Use the sauced wings to secure the 3rd liner in place, leaving ½ the liner visible.
  • Flip the visible side of deli liner on top of sauced wings to create a barrier between sauced and plain wings
  • Place 9 plain wings on the opposite end of 9-inch box