CHICKEN WINGS. At a glance. Recipes: Meats

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1 CHICKEN WINGS CRIITIICAL FACTORS HANDWASHING PROCEDURES MUST BE FOLLOWED: Prior to working with this product. Anytime work is interrupted. After working with this product. Protective Gloves May Be Required In Your Area RAW COOKED CROSS CONTAMINATION WARNING: Never use the same equipment to handle raw and finished product. Use only approved equipment. Clean and sanitize work areas before and after use! Use approved and tested sanitizer PRODUCT TEMPERATURE ZONES: F 0 + or - 10 F. DELIVERY 34 to 41 REFRIGERATED STORAGE 165 minimum COOKED GRILL PROCEDURE 140 minimum SERVING OR HOLDING At a glance RECEIIVIING & STORAGE Chicken Wings are delivered frozen at 0 + or - 10 F. Chicken Wings should be of typical color, free of apparent damage, excessive frost or unusual odor. Chicken Wings cases contain 4 bags of 5 lbs. each. Upon receipt, date each Chicken Wings case and place inside the freezer. Rotate cases with an earlier date to the front so they may be used first. Chicken Wings in the frozen state have a 3 months shelf life. Remove the Chicken Wings bags from the case and place them in a full size 4 deep pan. Date the Chicken Wings with a current day dot and store them on the top shelf of the meat shelf in the walkin cooler. See Chicken Wing Storage on next page. Thaw Chicken Wings for 24 hour prior to cooking. Chicken Wings that are not used within 4 days after they have thawed must be discarded on the 5 th day. Chicken Wings are grilled on a modified grill for approximately 8 minutes (4 minutes on each side.) After grilling, the Chicken Wings are placed inside a perforated holding pan positioned directly above the modified grill on the holding rack. Holding time is 40 minutes. Chicken Wings are with served with choice of an Amazon Wing sauce, or Pineapple-Rum sauce for dipping. 1.54

2 PREPARATIION Procedures Steps: 1. Using the FIFO method, take out the amount of Chicken Wings that are needed for the next business day. (Figure 1). 2. Remove Chicken Wings bags from the case and place them in a full size pan 4 deep. Label bags with a day dot sticker (Figure 2). 3. Store the Chicken Wing pans on the top row of the meat shelf inside the walk-in cooler. 4. Allow the Chicken Wings to thaw for 24 hours prior to cooking them on the grill. 5. Chicken Wings not used within 4 days after thawed must be discarded on the 5 th day. Figure 1 Figure 2 STORAGE 1. Chicken Wings are pre-cooked so they must be stored above all raw foods. 2. Store the Chicken Wings on the top row of the Meat Shelf inside the walkin cooler (Figure A). 3. Restaurants that have three rows instead of four rows on the meat shelf inside the walk-in cooler, may place the Marinated Breast and Seasoned Breast above the clean chicken cases to free up space Figure A 1.55

3 GRIILLIING REMINDER: Before cooking Chicken Wings, set the modified grill to a medium heat temperature and spray it with vegetable oil so that the Chicken Wings do not stick. 1. After the Chicken Wings have thawed for 24 hours, remove them from the bag and place in a full size 4 deep stainless steel pan. 2. Fill a medium size plastic scoop with Chicken Wings and distribute them evenly on the modified grill (Figure 4). 3. Using yellow tongs, turn the Chicken Wings so they lay flat (Figure 5). Cook the Chicken Wings for 4 minutes. Figure 4 Figure 5 4. Spot check the Chicken Wings after 4 minutes of cooking for hot spots on grill. 5. Using a wing basket, scoop Chicken Wings in a shoveling motion and to turn them over. Use yellow tongs to turn the Chicken Wings not picked up by the wing basket (Figure 6). 6. Cook for an additional 4 minutes on a medium heat. 7. Use a thermometer periodically to check the temperature of the Chicken Wings. Once the Chicken Wings reach 165 F to 180 F, they are ready to be removed from the grill. 8. After the Chicken Wings are fully cooked, make sure they are a golden brown color with visible grill marks and that they have a crispy consistency (Figure 7). Note: Place close attention to hot and cold spots on the grill. Moving the Chicken Wings in and out of these hot zones will prevent them from burning. Figure 6 Figure

4 HOLDIING//SERVIING Prior to getting started, place two ½ size 2 inch deep perforated pans side by side directly above the modified grill. Do not place product underneath pans. 1. Using the wing basket, scoop the grilled Chicken Wings and place them inside the ½ size 2 deep perforated pan (Figure 8). Holding time for cooked Chicken Wings is 40 minutes. 2. To maintain fresh Chicken Wings, move the pans from left to right (Figure 9). Note: The Chicken Wings rely on the heat from the modified grill beneath the holding rack to maintain the correct holding temperature. Do not place any food to cook or hold directly under the cooked Chicken Wings pans (Figure 10). ROTATE Figure 8 Figure 9 DO NOT PLACE PRODUCT UNDERNEATH WINGS! 3. Use the pan grippers to rotate Chicken Wing pans from left to right. Do not use your hands or tongs to move pans (Figure 11). 4. Using yellow tongs, remove the Chicken Wings from pan and place them in serving container. Review the Plating Guide section in this manual for instructions (Figure 12). Note: For multiple Chicken Wing orders, using a pan gripper, place the Chicken Wing Pan on the chicken cutting board and proceed to serve. Figure 11 Figure

5 PRODUCT IINFORMATIION Shelf Life Frozen 3 Months Shelf Life After Thawed 4 Days Holding Temperature Cold 38 to 41 F Holding Temperature Hot F Cooking Time 8 Minutes Holding Time Cooked 40 Minutes TROUBLESHOOTIING Too dry Held too long Overcooked Do not use do not exceed the 40 minutes holding time Do not use follow the cooking procedure in recipe manual No Flavor Not properly seasoned Do not use. Contact your District Manager Too small Product not delivered at the correct specification Notify your District Manager and corporate office 1.58