Recipe Name: HABANERO GLAZED WINGS (OPTIMIZED) Servings: 1

Short Name: Cost per Serving: $3.32

Category: Appetizers (Starters) Release Date: 28 Sep 2015
Updated Date: 16 Oct 2015

Quantity Ingredient

10 ea BUFFALO WINGS, COOKED *

56 g JELLY, JALAPENO *
15 g Nuts, Peanuts, Roasted
45 g Sauce, Thai Peanut
3g CILANTRO, FINELY CHOPPED 1/16" (1.5 *
MM)
4 ea CELERY STICKS, 4" (10 CM) *
1 ea Towellete, Moist
* indicates sub recipe

Tools:
1 Calibrated RTE Thermometer
2 Cambro (2qt-2L)
3 Dredge Can
4 Ladle 1.5 oz. vol. (45ml)
5 Ladle 2 oz. vol. (60ml)
6 Measuring Cups & Spoons
7 Papyrus Plate
8 Timer
9 Tongs - Cooking, Black, Silver (RTE)

Method:
1 Place 5 drummies and 5 flats in basket and fry at 350°F (175°C) for 4 minutes until golden with crispy skin and a maintained internal
temperature of 165°F (74°C) for 15 seconds. USE A FRY TIMER.
2 Remove from fryer and drain well on papyrus plate.
3 Heat jelly for 10 seconds
4 Toss with 56 gr of jelly in a covered Cambro until thoroughly coated,
5 Place ramekin of Thai Peanut Sauce on one end of plate.
6 Place celery sticks next to ramekin,
7 Using cooking tongs, place wings on plate from celery sticks to other end of plate.
8 Garnish with chopped roasted peanuts and chopped cilantro
9 Serve with wetnap on a side plate.

Critical Control Points:

1 Wash hands.
2 Thoroughly clean/sanitize food utensils, equipment and work surfaces.
3 Local legislation should always be used IF it is tighter than RFSMS tempertures.
4 Chicken must be cooked to a maintained internal temperature of 167° F (75° C) for 15 seconds.
5 Fryers must be at 350° F (175° C)

Plate:
Rectangle plate, ramekin

Sensitivity:
Chicken cooked throughout, golden with crispy skin, well coated with Thai peanut sauce; properly seasoned & garnished with chopped peanuts and
cilantro.

Special Instructions:
Note than peanuts are used in this recipe and can affect certain guests with nut allergies.

Menu Description:
Hotter than hot spicy wings served with a Thai peanut sauce, Garnished with chopped peanuts and cilantro.

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