Recipes

CORRAL | HOT HONEY KOREAN BBQ CHICKEN WINGS

Allergens:

eggs, gluten, milk, sesame, soybeans, sulphites, wheat

HACCP rules:

CCP 1: Cooking, Food Preparation & Service Handling

Prep Time:

Yield

Shelf Life

20 ozSalt & Pepper Chicken Wings – PreprecipeCORRAL | HOT HONEY KOREAN BBQ CHICKEN WINGS
1/8 tspS&P MixrecipeCORRAL | HOT HONEY KOREAN BBQ CHICKEN WINGS
2 tbspkorean bbq spice blendCORRAL | HOT HONEY KOREAN BBQ CHICKEN WINGS
4 flozButter – Hot Honeyrecipewarm
1 1/2 ozcelerywashed3″ x 3/8″ sticks
1 1/2 ozjumbo carrotwashedpeeled3″ x 3/8″ sticks
2 flozDressing – RanchrecipeCORRAL | HOT HONEY KOREAN BBQ CHICKEN WINGS
1 wedgelime1/6th cut wedges

1
Place Chicken Wings into a *350°F fryer for 2-3 minutes until heated through and crispy.
2
In a metal mixing bowl, toss the wings with S&P mix and korean bbq spice. Then toss wings in warmed Hot Honey Butter.
3
Stack the wings neatly on the plate on the right side with the ranch and lime wedge on the left side.
4
Serve with carrots and celery in a monkey dish on the side.

*Note: Small (Appetizer) portion of Wings is 10 oz. *Notes: If operation doesn’t have a fryer. Toss wings with seasoning and sauce then bake at 500°F for 4 to 5 minutes until internal temperature reaches 165°F. Turning wings over halfway through reheating. Sauce will char and become sticky.

Description

Serving Size

—