BBQ Wings - 10: best bbq recipes in hole word , try done skip

BBQ Wings - 10

Abbreviation: BBQWNG10

Service Part Number: 11 ¼" oval plate, 4 oz. Ramekin
CCP used:                 Wings - Keep cold - Kitchen - Prepare - Serve
Celery -                           keep cold - Prepare - keep cold - Serve
Dressing -                        keep cold - Serve

Ingredients

Wings 10 each
RH&B wing sauce or mild sauce 4 OZL.
Green lettuce 2 sheets
Celery Sticks (1/2" x 4"). 4 each.
Bleu Cheese dressing 4 OZL.

Procedure:

1. Set the fryer to 350°.
2. Remove 10 pre-cooked wings of the freezer.
Alternative: Remove 10 prepped wings (see recipe) alternative cooling, prep and cook for 3 - 3 ½ minutes.
3. Place the wings in the basket from the fryer and cook for 6 minutes.
4. Remove the wings of the fryer and drain well.
5. In a clean and hygienic container or container, place 3 oz. of desired sauce.
6. Place in a bowl wing cooked with the sauce and shake or stir gently to cover the wings completely with sauce.
7. Line 9" round plate with green leaves.
8. Place the wings around the outer edge of the plate from 1:00 to 11:00. Stack neatly the rest of the sections at the top.
9. Stacking celery stalks at 11:00.
10. Place 4 oz of cheese ramekin bleu to 1:00.
11. Serve immediately.

Quality notes:

1. When cooked, wings should be crisp on the outside. Cook longer if it is necessary to produce a "crust".
2. Celery must not be held for more than 1 turn.
3. Check fryer quality oil twice a day. The oil should be filtered at least once a day, preferably two times.

HACCP PROCEDURES

1. Wash, wash and disinfect all equipment, utensils and work surfaces before and after each use.
2. Measuring temperatures in critical control points with a clean disinfected and thermometer calibrated correctly.
3. Wings should be cooked to a safe minimum internal temperature of 165°.
4. The wings must be above 140° until the service.
5. The celery and dressings must be maintained below 41° to the service.
6. Wash your hands thoroughly with warm water and soap, and putting new gloves before handling food, after handling raw foods and after any interruption or activity that may contaminate your hands. 
7. Remember that the gloves become contaminated as easily as their hands. Often, change gloves and wash your hands before putting on gloves again.
8. Return all the ingredients to the storage area suitable preparation if it is interrupted.

Remove the packaging:

9" of a single octagonal container compartment, 2 oz. cup souffle for dressing.