WINGS Pre-Service

- ingredients
Ingredients | Amount | Unit |
---|---|---|
Magic Coating
| 4.5 | kg |
WINGS Brine PREP | 1,320 | ea |
- Recipe Instructions:
- TOOLS: weight scale, measuring cups, baking sheet, parchment paper, nitrile gloves, bun rack, sifter/fryer basket, colander, stainless steel bowl, large insert or bus pan
- STORAGE: in cooler
- HOLD TIME: 3 days
- YIELD: est. 1440 pieces
- QUALITY INDICATOR: one even layer of wings on the baking tray with no over lapping, before going into the oven. After being baked wings should be beige in color & not browned. Internal temperature reaches 165F (CPP3)
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
***NOTE***
– The wings used for this procedure are brined wings.
– Recipe reflects 3 CASES of brined wings = 1440 pieces, each batch of 480 wings requires 1.5kg of Magic Coating.
- 1. Preheat the oven to 300F, low fan. (275F for new ovens)
- 2. This recipe procedure is only for dredging 1 case (1/3rd of the bin) of wings at a time to prevent the raw wings from becoming too exposed (ambient temp. abuse). Return the remaining wings to the cooler to be used again after the 1st batch is dredged. ***NOTE: 1 full brine bin holds 3 cases of wings
- 3. Put brined wings into a colander to drain off any access liquid left from the brine. Use 1 side of the prep sink to do this. (Refer to picture Step 1)
- 4. Measure 1.5 kg of magic coating & place it into a dry bus bin/large insert - on the other side of the sink.
- 5. Put gloves on. Use a small stainless steel bowl to transfer a small portion of wings into the magic coating bin and dredge the wings in the mix. Place into a wire basket or clean fryer basket to shake off any excess coating. (Refer to picture Step 3)
- 6. Move shaken wings onto a parchment paper lined baking sheet. Arrange wings so they are side by side and not overlapping each other. This will promote even cooking. (Refer to picture Steps 4 & 5)
- 7. Put trayed wings onto a bun rack to be ready for the oven. Repeat step 5, 6, & 7 until all wings are dredged in magic coating & on the bun rack. (CCP3) ***NOTE: Ensure to put wings in the cooler while waiting for the oven.
- 8. Put trayed wings into a pre-heated oven, evenly spaced, for 30 minutes or until the internal temperature of 165F/74C has been reached (cooking time may vary from oven to oven). (CCP3)
-
9. When internal cooking temperature is achieved (165F/74C), remove trays from the oven and place on the bun rack to cool down at ambient room temperature for no more than 2 hours. (Do not use the same bun rack as the raw prepared wings). Temperature target is 70F internal before the rack can be placed in the cooler at 35–40F to finish cooling to 40F (this process prevents the cooler from drastic ambient temperature changes). (CCP4) 10.Once wings are cooled to 40F, put cooked wings into the assigned storage bins, label, date & place in cooler at 35F–40F until use. (CCP1)
****IMPORTANT**** ENSURE A PROPER MIX: EX. 1/2 WINGETTES & 1/2 DRUMS IN EACH BIN