Teriyaki
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Teriyaki Sauce | 1.5 | oz (fl) |
Toasted Sesame Seeds | 0.25 | tsp |
Wing Sauce Avg. | 1.5 | oz (fl) |
1 Order WINGS | 1 | ea |
- Recipe Instructions:
- PLATE: Tray
- HOLD TIME: to order
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Place wings in deep fryer at 350°F for 4 minutes. Internal temperature reaches 165°F (CCP3)
- 2. Remove wings from oil, shake 3-4 times to remove excess oil.
- 3. Place wings in a mixing bowl.
- 4. Season wings with choice of wing flavour and toss to ensure the sauce/seasoning has coated each wing.
- 5. Stack wings evenly onto the plate. (Refer to picture) Scrape seasoning/sauce from mixing bowl & dispense over top of wings.
- 6. Sprinkle with sesame seeds.
- 7. Ensure rim of the plate is clean. Serve immediately.
- IMPORTANT NOTE: (CCP3) if chicken does not reach minimum temperature, continue cooking until temperature is reached.
- Ensure that wings are stacked neatly and thoroughly coated in sauce/seasoning.
- Pierce a bamboo pick with a stickle into a wing to identify the flavour.
- Allergy Information
- TBD