Chicken, Spicy Drumsticks

Desired Servings


Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary3.66 ozElementaryN/AElementary1
Secondary7.32 ozSecondaryN/ASecondary2
Recipe Total Yield
Weight44 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
Elementary1.700
Secondary3.400
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Chicken Drumsticks44 lb44 lb
Sauce, BBQ3 qt
Sauce, Hot8 Tbsp8 Tbsp

Method

  1. Defrost chicken under refrigeration for 2 days prior to cooking.
  2. Mix BBQ sauce with hot sauce.
  3. Toss chicken in sauce to coat.
  4. Lay chicken out onto sheetpans in one layer (50 per sheetpan) to ensure even cooking.
  5. Roast chicken in a 350 degree oven until it reaches an internal temperature of 165 degrees (45-60 minutes).
  6. Using an instant read thermometer, test more than one piece per tray.
  7. Transfer to a 2.5- inch hotel pan. If cooking for next day service cool according to HACCP SOP.
  8. Otherwise, hold hot for service according to HACCP SOP.
  9. Reheat chicken to an internal temperature of 165 degrees, testing more than one piece per tray.
  10. Elementary serving = 1 drumstick Secondary serving = 2 drumsticks

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:6
Elementary Portions Per Pan:32
Secondary Portions Per Pan:16
Elementary Serving Utensil:tongs
Secondary Serving Utensil:tongs