WINGS Brine

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Chicken Wings, Raw
Salt (Table Salt)
Water for Recipes | 1,320
| ea |
Salt (Table Salt) | 20 | oz (wt) |
Water for Recipes | 38 | ltr |
- Recipe Instructions:
- TOOLS: large whisk, weigh scale, measuring cups, WINGS Approved Brining Bins (with filter tray & lid), large cambro, bus bins, chicken wing storage bins with lid
- STORAGE: WINGS Approved Brining Bins
- HOLD TIME: Min 8 hours and no more than 16 hrs MAX
- YIELD: 1 CASE = 480 pieces/ 2 CASES = 960 pieces / FULL BRINE BIN RECIPE Calls for 3 cases = 1440 pcs. QUALITY INDICATOR: light pink liquid ***INGREDIENTS VARY PER # OF WINGS CASES*** 1 Case - 3.5 gallons water, 7.5 oz. table salt (dry measure). 2 Cases - 7 gallons water, 15 oz. table salt (dry measure). 3 Cases - 10 gallons water, 20 oz. table salt (dry measure).
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. Measure out water (pour measurement into a cambro) & salt. Pour half the water into the brining bin. Add the salt to the water left in the cambro & whisk together to dissolve the salt. Next, add salt solution into a clean approved brine bin.
- 2. Add the filter tray to the solution. Let it settle to the bottom (Refer to picture Step 3 & 4)
- 3. Pull 3 cases of chicken wings out of the cooler & empty into prep sink to rinse over cold water. Drain excess water before adding to the brine to prevent dilution of the brine solution. Add 1 case at a ime. NOTE: When adding your 1st case, make sure the filter stays on the bottom of your brine bin. (Refer to picture Step4)
- 4. Once all 3 cases are in the brine solution, date & time the lid with a dissolvable label (ex. March 31st @ 10pm) (Refer to picture Step 7). Store the bin in the cooler & let wings rest in the brine for a minimum of 8 hours (Ideally 12 hours), and no more than 16 hours MAXIMUM. (Refer to picture Step 5 & 6)
- 5. When brining time is achieved, drain & discard the brining solution through the drain spout on the bottom of the brining bin. (Refer to picture Step 8) The solution should be drained towards the kitchen floor drain. NOTE: The brine solution is for one time use only.
- 6. Transfer the brined wings into a clean chicken storage bin with lined drip trays, to be prepared for dredging, and replace lid, keep labeled & dated, and store wings in the cooler at 35F–40F until ready to dredge. (CCP1) NOTE: Brined wings must be dredged the same day and no longer than the second day MAX.
- 7. Proceed to WINGS Pre-Service PREP page.
-
IMPORTANT NOTE:
1 CASE est. = 480 pieces/ 2 CASES est. = 960 pieces / FULL BRINE BIN RECIPE Calls for 3 cases est. = 1440 pcs.
- Allergy Information
- TBD