Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Place a 4" perforated metal hotel pan on top of a deep metal hotel pan. You can also place a colander on top of a large bowl.
With gloved hands, open packaging and carefully transfer chicken in 5 or 10 lb. increments, to the perforated pan or colander, allowing the purged liquid to drain into the bottom pan or bowl. Be sure that any surfaces that have come in contact with the chicken or liquid, are thoroughly cleaned and sanitized. Perforated pans or colanders should not be placed into prep sinks.
Once drained, transfer chicken to a deep plastic lexan or large mixing bowl in 10 lb. increments.
Evenly distribute S&P Mix over the wings. (1/2 Cup per 10 lbs. of raw chicken)
Place wings onto a rack & parchment lined sheet tray, fat side up. Roast in a preheated 350°F oven for 40 - 50 minutes until golden brown, rendered and slightly crisp.
Cool completely.
Transfer to clean food storage containers. Cover, label, date and store refrigerated.
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