Chicken Wings - C6 2025 System

Quick Reference

Storage	Cook Time	Cook More Time	Hold Time	Fryer Temp	Minimum Internal Cooking Temp	Quality Serving Temp
Cooler	7 1/2 Minutes	52 1/2 Minutes	Raw- CVP Opened- 48-72 hours Cooked- 60 Minutes MPHC- Slotted Lid	335°F	165°F	150°F to 160°F

Q.A. Standard:

Uncooked chicken wings should feel wet to the touch without feeling slick or slimy. They should not have a bad smell.
Cooked chicken wings should be golden brown with crispy breading completely coating each piece. They should not appear greasy.

Tools Needed

Two “marked” breading tubs
Two breading tub plugs
Dip pot basket
Dip pot with a solid lid
Transfer pan
Wire whisk
MPHC pans
Slotted lid for MPHC
Chicken basket
Yellow tongs
Coating basket

Worksafe

Wear single-use gloves anytime uncooked chicken wings are being handled
Raw chicken wings must be temperature controlled for safety (TCS). Keep raw chicken wings refrigerated to maintain a temperature of 41°F or lower.
Dispose of gloves and thoroughly wash hands after handling uncooked meat of any kind
Clean and sanitize all surfaces that may have come into contact with raw chicken wings
CAUTION: You must take every step necessary to avoid cross-contamination with raw chicken wings. Do not store any other food item around the chicken wings where any liquid can splash on the food item. Never hold uncooked chicken wings above any other food item. Never store different food items on top of bags of chicken wings. Keep a good distance between any other food items and uncooked chicken wings.

Receiving & Storage

Raw chicken wings must be time and temperature controlled for safety (TCS). Keep raw chicken wings refrigerated and iced to maintain a temperature of 34°F - 41°F until ready to cook.
Upon receipt of the raw chicken wings, scoop ice into an ice bag. Tie the ice bag in a knot. Place the bag on top of the CVP seal. Ensure the ice spreads out over the CVP seal. When the ice melts, take the bag to the mop sink, and pour the water down the mop sink drain.
Raw chicken wings are received twice each week. The temperature of the chicken at delivery must be between 28°F and 32°F. All cases of chicken wings will have a “pack date” marked on them. Chicken wings can be used for 12 days past the pack date.
When calculating expiration date, the “pack date” is considered day 0
Never accept cases of raw chicken wings that do not have at least five days remaining before it expires.

For example: If you have received a case of raw wings with a pack date of 6/30 you could not receive the case of wings after the 18th. See chart below.


	SFM can deliver									SFM cannot deliver
Date	30^th	1^st	2^nd	3^rd	4^th	5^th	6^th	7^th	8^th	9^th	10^th	11^th	12^th
Days From Pack Date	Day 0	Day 1	Day 2	Day 3	Day 4	Day 5	Day 6	Day 7	Day 8	Day 9	Day 10	Day 11	Day 12

The “expiration date” for the example above would be 7/12/25

Station Set-up

Fill the dip pot to the line with cold water (approximately 2 gallons)
Add one packet (16 ounces) of batter mix and stir well using a wire whisk
Write the 2-hour discard time on the lid
If not used immediately, cover with solid lid and place it in the cooler
After breading wings, remove the dipping basket and cover any remaining mixture that is still within QA and place in the walk-in cooler
When using a previously prepared dipping mixture that is within QA, stir the mix again before use

Breading

Ensure you are using the breading tub and breading designated for breading chicken fingers and wings
Check to ensure the breading is sifted and the tub is 1/2 full. Add more breading If below 1/2 full
Place a biscuit pan on the breading table to one side of the breading tub.
Place the dip pot and dip basket with prepared batter mix on breading station
Communicate with the backline coordinator about the number of chicken wings to cook
Place coating basket in breading. Basket should be 3/4 submerged into the breading.
Place no more than 24 wings into the dip pot
Move the basket up and down for about 5 seconds
Slowly raise the dipping basket and drain for 10 seconds.
Empty chicken wings into the breading inside the coating basket
Tumble and “Fluff” the chicken wings 10 times by raising the pieces out of the breading with open fingers.
Make sure all chicken wings are evenly coated with breading
Lift basket out of breading, exposing wings. Shake off excess breading.
Place basket onto the biscuit pan to transport to the fryer. Carry the transfer pan to the chicken fryer

Cooking

Chicken wings cook at 335°F
Lower basket into shortening
Pick up a chicken wing in each hand. Starting in the back, hold the pieces above the shortening and let go.
To prevent potential burns, hold the chicken fingers close enough to the shortening to prevent splashing when dropping into the shortening
Drop the chicken wings quickly from the back of the basket to the front of the basket. When you reach the front, start over again at the back until all fingers are submerged.
Press the button that is set for 7 ½ minutes.
Shake the chicken by gently lifting the basket up and down twice. This will prevent chicken pieces from sticking together and allow for more consistent cooking
While wings are cooking, take basket back to the breading table, place it on a clean biscuit pan
When the timer sounds, turn the timer off and lift basket from the shortening
Hook basket into the bracket and let excess shortening drain for 5 seconds
Do not allow chicken wings to remain over shortening. They will absorb shortening and become greasy.
Always store the chicken baskets on the fryer bracket when not in use

Holding

Chicken wings are held in the MPHC cabinet with a slotted lid (HS2 no cover)
Hold no more than 16 wings in a MPHC pan
When new wings are placed in the MPHC cabinet, press the button that corresponds to the pan
Chicken wings may be held for up to 60 minutes in the MPHC cabinet
Any chicken wings remaining in a pan after the 60-minute hold time has expired must be discarded into the waste container

Prior to using the squeeze bottles, cut tips to the second line
Each squeeze bottle should have a dissolvable label with: Flavor name & 4-day discard date
When squeeze bottles are emptied, wash, rinse, sanitize and air dry 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 marked with 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)

Preparing Flavored Wings (Squeeze Bottle)

Ensure you use the correct Cambro container for the flavored sauce ordered by customer
8-piece order: Using yellow tongs, place 8 wings into the appropriate 2-quart Cambro container
Squeeze approximately 2 ounces of sauce onto the wings
Note: This is an average amount that will be needed for a regular order. The 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 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 wings
If you notice any significant areas of the wings without sauce, use the squeeze bottle to add sauce to that wing

Serving Dine In

Place a deli liner in a 3-pound food tray. Pour wings and sauce onto one end of the 3-pound food tray, leaving enough room for an order of fries.
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 wings
Place on serving tray
Serve with 1 souffle cup of ranch dressing

Serving Dine Out

Place a deli liner in a plain hinged container. 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
Serve with 1 souffle cup of dipping sauce

Box Size	How much total sauce?	How to prepare	Packaging for wings	Final Packaging
18-piece box	7 ounces sauce	(2) 8 pieces (1) 2 piece	9-inch box with 2 deli liners	Serve in t-shirt bag with 6 napkins, 3 forks & 3 dipping sauces
24-piece box	9 ounces sauce	(3) 8 pieces	9-inch box with 2 deli liners	Serve in t-shirt bag with 8 napkins, 4 forks & 4 dipping sauce
30-piece big box	11 ounces sauce	(3) 8 pieces (1) 6 piece	9-inch box with 2 deli liners	Serve in big box with 5 regular fries, 10 napkins, 5 forks & 8 dipping sauces