Bone-in Wings, base

Base Instructions

Place wings in cooler, uncovered, on dedicated speed rack or below all other food, and allow moisture to drain off (wings need to be dry).

1. In batches, toss about 10 pounds of wings with 2 ounces of baking powder. Be sure that wings are coated and no clumps of the baking powder.

The baking powder helps with tenderization and crispiness of the chicken.

2. Spray sheet pan with pan spray, and lay out wings in a single layer, making sure not to over crowd the pan. Return, uncovered to the walk-in overnight.

Hold at 41°F or below.

3. Set combi to 425°F with 50% humidity. Cook for 25-30 minutes until crisp.

If using a convection oven, pre-heat to 425°F with fan on high.

Be aware of oven hot spots and rotate pans halfway through if needed to allow for even cooking.

Cook to 165°F or higher for 15 seconds.

To save:

1. Transfer cooked wings to a parchment lined sheet pan in a single layer. Place into walk-in to cool down.

Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.

2. Place sheet pan of cold wings into freezer. Once frozen, place wings into storage container, cover, label, and date.

Same day service:

1. In batches, toss wings in sauce of choice.