Hot Honey Boneless Wings
A recipe from Georgia Department of Education School Nutrition
Boneless wings are a hit among students, especially when they are coated in a homemade Hot Honey Glaze that is the perfect blend of sweet and spicy – absolutely delicious!
Ingredients:
- 600 each Chicken pieces, whole muscle breast, breaded, precooked, ready to eat, frozen
- 6 1/4 qt Hot Honey Glaze
- Oil, pan spray
Steps:
- Spray perforated sheet pans with pan spray and place frozen breaded chicken pieces in a single layer.
- Cook chicken at 350°F for 11-13 minutes.
- Place boneless wings in a large mixing bowl and toss with Hot Honey Glaze to fully coat.
- Place in 4-inch half hotel pans, 4-inch skinny pans, or portion 6 boneless wings in serving containers.
- Hot hold, uncovered, for service.
- Chicken should be batch cooked every 30-35 minutes throughout service to maintain flavor, juiciness, and texture.
- Serving is 6 boneless wings with 1/4 cup glaze served with WG 1oz. B/G.
The perforations allow for greater air flow which results in crisper crusts on the breaded chicken.
Cook to 135°F or higher. Commercially processed, ready-to-eat food that will be hot held for service must reach a minimum internal temperature of 135°F or higher.
The Hot Honey Glaze is very sticky and can get messy when tossing boneless wings. This recipe works well when boneless wings are placed in 4-inch half hotel pans, 4-inch skinny pans, or portioned in paper lined boats and drizzled with Hot Honey Glaze.
No bare hand contact with ready to eat food.
Hold at 135°F or above.
Recipe Details
Meal Components:
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
- 2 oz. eq Grain (G)
HACCP Category:
Yield:
100 servings
Portion Size:
6 boneless wings served with WG 1oz. B/G
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 632 | cal |
| Saturated Fat: | 3.3 | g |
| Total Fat: | 22.6 | g |
| Sodium: | 824 | mg |
Tips:
Product crediting may vary. Please refer to the manufacturer's child nutrition (CN) label or product formulation statement (PFS) to ensure proper serving sizes for the desired component crediting.
