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Honey BBQ Chicken Drumstick

RECIPE DETAILS

Item ID: OU016

Batch Quantity: 100

Serving Size: 1

Serving Measure: Drumstick

Serving Description: 1 Drumstick

Nutrition Link: 80620

Food Category: Entrees

HACCP:

HACCP Process Category: Unassigned

Recipe Source: TBD

RECIPE DETAILS

Item ID: OU016

Batch Quantity: 100

Serving Size: 1

Serving Measure: Drumstick

Serving Description: 1 Drumstick

Nutrition Link: 80620

Food Category: Entrees

HACCP:

HACCP Process Category: Unassigned

Recipe Source: TBD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

1. Preheat oven to 375 degrees

Preparation

2. Mix together the BBQ sauce and honey.
3. Heat sauce, whisking together while bringing the heat up.
4. Spread drumsticks onto a lined sheet pan.
5. Brush drumsticks with sauce and cook in the oven until temps reach 165.

Serving

1 drumstick = elementary
2 drumsticks = secondary


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 0 Calories: 243.64
Dark Green: 0 Milk: 0 Sat. Fat: 12.86%
Red Orange: 0 Grains: 0 Sodium: 277.78
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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