RECIPE DETAILS
Item ID: 1957719
Serving Size: 5 Wings
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free
Allergens: None
RECIPE DETAILS
Item ID: 1957719
Serving Size: 5 Wings
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Chicken, Gluten Free
Allergens: None
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Yields
- Chicken Wing: 34% (with bone and skin, about 3.1 oz ea)
Pre-Preparation
- Preheat oven to 400°F.
- Line sheet pans with parchment paper.
Preparation
- Toss the wings with oil, salt, and black pepper until they are evenly coated.
- Spread wings on the lined sheet pans in a single layer.
- Bake for about 20 minutes or until slightly crispy and the internal temperature reaches 165°F.
- Remove wings from the oven and toss them in the hot sauce (use 1 cup of hot sauce per 10 pounds of wings).
- Hold hot until service at 140°F or higher.
Serving
Serving size: 5 wings
Suggested serving utensil: tongs
Note: Crediting of the recipe is dependent on the size of the chicken wings, which can vary by vendor.
Recipe Source: Oakland Unified School District
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 0 oz eq |
| Meat/Meat Alternatives | 2.75 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 487.59 kcal |
| Total Fat | 33.97 gm |
| Saturated Fat | 8.95 gm |
| Trans Fat | 0.15* gm |
| Sodium | 1,470.62 mg |
| Carbohydrates | 0.02 gm |
| Fiber | 0.01 gm |
| Sugars | 0.00 gm |
| Added Sugars | 0.00* gm |
