PREPARE CHICKEN WINGS ACCORDING TO MANUFACTURERS INSTRUCTIONS (BAKE,FRY,ETC).
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PREPARE RECIPE O01234, HOT WINGS SAUCE
A. PUT FRANK''S RED HOT SAUCE IN 5 GALLON STOCK POT WITH BUTTER ON LOW HEAT (DO NOT BOIL).
B. ADD HONEY, LEMON JUICE, VINEGAR AND WORCHESTERSHIRE SAUCE, MIX TOGETHER UNTIL WELL
INCORPORATED.
C. ADD BROWN SUGAR TO MIX AND WHIP UNTIL WELL BLENDED. REMOVE FROM HEAT.
D. LET SAUCE SIT FOR 3-5 MINUTES TO COOL BEFORE TOSSING WINGS INTO IT.
E. TOSS WINGS IN SAUCE, ENSURE WINGS ARE WELL COVERED AND SERVE.
CCP: FOLLOW STANDARD CCP FOR CHICKEN WINGS AND SERVE AT 145 F. OR HIGHER.
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COAT WINGS WELL. HOLD AT 140 F OR HIGHER IF NOT SERVED IMMEDIATELY.
NOTE 1: THREE WINGS MAY BE SERVED WITH ONE OTHER ENTREE WHEN TWO ITEMS ARE AUTHORIZED.
NOTE 2: MAKE SURE THAT THERE IS EITHER AMPLE RANCH OR BLEU CHEESE DRESSING ON THE SALAD BAR
