Castle UA Cookbook v8

LARGE CHICKEN WINGS & FRIES

YIELD

INGREDIENTS

QUANTITY NOTES

Chicken Wings 2 Joint Bread and Butter Pickles Buttermilk & Jalapeno Ranch

6,000 g

10 Portions

600 g 400 g

Lemons

5 Each 400 ml 10 Each

Franks Red Hot Buff Wings Sauce

EQUIPMENT

FRIES (VE)

CRITICAL CONTROLS

PREPARATION METHOD

• Defrost the chicken wings. • Top and tail the lemon then cut in half. • Drain the pickles. • Ensure all ingredients are stored in the correct location.

Recipe.4217168

LARGE CHICKEN WINGS & FRIES

INGREDIENTS

NOTES QUANTITY

Chicken Wings 2 Joint Bread and Butter Pickles Buttermilk & Jalapeno Ranch

600 g

60 g 40 g

Lemons

0.5 Each

Franks Red Hot Buff Wings Sauce

40 ml

FRIES (VE)

1 Each

CRITICAL CONTROLS

CROCKERY

COOK EQUIPMENT

SERVICE METHOD & PRESENTATION

• Place the wings into the fryer and cook for 2-3 minutes ensuring core temperature in reached. • Remove from the fryer. • Place the fries in the fryer and cook until crisp and golden, once cooked drain well, then place in silver chip pot. • Place the lemon flesh side down on the chargrill, ensuring bar marks are achieved. • Serve as illustrated with a serving of Frank’s hot sauce and jalapeno ranch sauce and pickles.

TAKEAWAY NOTES •

PACKAGING

79 Mains & Salads

Recipe.4217168