Boneless Wings

Quick Reference

Product	Receiving	Storage	Cook Time	Quality Serving	Minimum Internal Temp	Cook Temp	Hold Time
Boneless Wings	Freezer	Freezer	6 minutes 15 seconds	150°F - 160°F	165°F	350°F - Fryer	MPHC - 30 minutes

Shake Time:	30 seconds

Portioning:	Regular Size 6 count
	Large Size 9 count

Q.A. Standard: All orders of boneless wings should be prepared to order. Boneless wings should be golden brown in color. Sauce should completely cover all the boneless wings. No bare spots.

Prior to using the squeeze bottles the tips will need to be cut to the second line on the tip
Each squeeze bottle should have a dissolvable label with: Flavor name & 4-day discard date
When squeeze bottles are emptied, they must be washed, rinsed, sanitized and air dried before using again
Ensure the make-up table steam well is turned off prior to set up
Place a full-size 2-inch-deep pan into the steam well on the make-up table
Place each squeeze bottle into the full-size 2-inch-deep pan
Each sauce flavor will have its own Cambro container with lid
Each Cambro container lid must have: Sauce flavor and 4-hour hold time
Cambro container & lid must be washed, rinsed & sanitized every 4 hours
Place the Cambro containers on the make-up table in front of the squeeze bottle that go with it (by flavor)

COMMUNICATE WITH BACKLINE COORDINATOR FOR AMOUNT OF PRODUCT TO COOK
Boneless Wings are cooked from a frozen state in a 350˚F fryer for 6 minutes 15 seconds
Do not fill the basket more than ½ full. Overfilling will cause boneless wings not to cook properly.
Slowly lower basket into the shortening. Press the 6 minute 15 second timer.
Do not drop another basket into the same fryer within 30 seconds
When the shake timer sounds after 30 seconds, “float” the chicken by gently lifting the basket up and down two times to help prevent chicken pieces from sticking together and allow for more consistent cooking
When the timer sounds, raise the fryer basket and allow them to drain for 5 seconds
Bring the appropriate warming pan to the fryer to prevent shortening from dripping onto the floor
Hold no more than 24 Boneless wings in each warming pan (size of wings will vary)
Use a slotted lid for breaded boneless wings
For an HS2 unit there will be no lid above the boneless wings
Ensure that the pan passes under the “Bump” on the lid. This will lock the pan in place and not allow heat to escape from the product.
Press the 30-minute timer button that corresponds with the pan
When the holding time has expired, discard any remaining boneless wings into the waste container
Empty warming pans or pans with expired product should never be in the holding cabinet

The heating element will need to be adjusted so that the boneless wings maintain a holding temperature of 150°F – 160°F.
Take the temperature of the product (whatever product it is) close to 15 minutes in the hold cycle and 25 minutes to ensure the adjustment you made to the heating element is maintaining the product at an internal temperature of 150°F – 160°F
You can place two ½ size pans in the sandwich bin. Place one pan directly behind the other pan so that you can rotate the oldest pan to the back of the holding bin.
Bring the ½ size 2” deep pan with grate to the fryer to prevent shortening from dripping onto the floor
Hold no more than 24 Boneless wings in the ½ size 2” deep pan
Use a QA tag to indicate the 30-minute discard time
Place the boneless wings in a ½ size 2” deep pan in the holding bin with the oldest pan being closest to the backline side
When the holding time has expired, discard any remaining boneless wings into the waste container
Any product left in the display cabinet at the end of lunch changeover that is still within the hold time, you will continue to serve to the customer from the holding bin. DO NOT transfer to the multi product holding cabinet.

Ensure you use the correct Cambro container for the flavored sauce ordered by customer
Each line on the squeeze bottle represents 2 ounces of sauce
6-piece order: Using yellow tongs, place 6 boneless wings into the appropriate 2-quart Cambro container
Using the side measurement marks on the squeeze bottle, squeeze approximately 2 ounces of sauce onto the wings
9-piece order: Using yellow tongs, place 9 boneless wings into the appropriate 2-quart Cambro container
Using the side measurement marks on the squeeze bottle, squeeze approximately 3 ounces of sauce onto the wings
Note: This is an average amount that will be needed for a regular order. The boneless wings will vary slightly in size and some orders may need a little more or a little less. The end result is the most important: have well-coated boneless wings to serve the guest.
Place the lid on the Cambro. “Swirl” the wings in the Cambro in a circular motion for approximately 5 seconds.
DO NOT shake up and down as this will cause the breading to break off the boneless wings
If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to that wing

Buffalo boneless wings will automatically be served with ranch dressing
BBQ & Kickin’ Bourbon flavored boneless wings, the customer will be offered the choice of dipping sauce. When a customer orders BBQ or Kickin’ Bourbon boneless wings ask, “What dipping sauce would you like?”

Place a deli liner in a 3-pound food tray. Take the lid off the Cambro, pour wings and sauce onto one end of the 3-pound food tray, leaving enough room for an order of fries.
If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to that wing
Empty a regular size order of fries (or alternate side item placed in a squat bowl with a lid) in the food tray beside the boneless wings
Place on serving tray
6 or 9 count orders of boneless wings are served with 1 souffle cup of dipping sauce

Place a deli liner in a plain hinged container. Take the lid off the Cambro, pour wings and sauce onto one side of the plain hinged container, leaving enough room for an order of fries.
Lift the deli liner on empty side and portion the fries or place alternate side item in a squat bowl with a lid
If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to that wing
Place in T-shirt bag (Ensure the plain hinged container is sitting flat in the bag)
Place a fork, 2 napkins & dipping sauce on top of the plain hinged container
6 or 9 count orders of boneless wings are served with 1 souffle cup of dipping sauce

Box Size	How much total sauce?	How to Prepare	Packaging for Wings	Final Packaging
18-piece box	6 ounces sauce	(2) 9 pieces	9-inch box wih 2 deli-liners	Serve in t-shirt bag with 6 napkins, 3 forks & 3 dipping sauces
24-piece box	8 ounces sauce	(2) 9 pieces (1) 6 piece	9-inch box wih 2 deli-liners	Serve in t-shirt bag with 8 napkins, 4 forks & 4 dipping sauces
30-piece big box	12 ounces sauce	(5) 6 pieces	9-inch box wih 2 deli-liners	Serve in t-shirt bag with 5 regular fries, 10 napkins, 5 forks & 5 dipping sauces