BRINE

• Equipment needed: Large stock pot, large colander, 5 gallon bus tub
• Prep Time: 30 mins prep time, 24 hr brine time
• Yield: 30 lbs (~60 orders)
• Ingredients: 10 oz garlic, 4 oz ginger, 2 cups brown sugar, 2 oz black peppercorn, 3 Thai chili, 1 cup of salt, 8 quarts of water, 4 quarts of ice, 30 lbs of Greener Pastures Chicken

 

Instructions

1. Add all ingredients into a large pot and bring to a boil.
2. Pour ice into the pot to cool off the brine and set aside to cool.
3. Place the wings in a large bus tub.
4. Pour the chilled Brine over the wings and place in the walk in.
5. The wings will brine for 48hrs.

 

• Storage/Holding: Brine can be used immediately once it is cooled with the ice.

 

WING BATTER

• Equipment needed: Whisk, mixing bowl, tongs, resting rack, sheet tray
• Prep Time: 20-25 minutes
• Yield: ~ 7 to 8 cups
• Ingredients: 2 cups all purpose flour, 2 teaspoon baking powder, 2 teaspoon kosher salt, 2 tablespoons onion powder, 2 tablespoons garlic powder, 2 cups cornstarch, 3 cups of club soda

 

Instructions

 

1. Set convection oven to 425 degrees F and bake wings for 15 minutes or until internal temperature is 180 degrees.
2. Set aside to cool on racked sheet pans.
3. Turn fryer on to 350 degrees F.
4. Mix A/P flour, baking powder, kosher salt, onion powder, garlic powder, cornstarch and water together in large mixing bowl with whisk.
5. Dip par-cooked wings in wet batter and fry at 350 degrees F for four minutes (until golden brown) until temperature of wings is 135 or above.

 

• Storage/Holding: Par cooked wings can hold in the refrigerator for 3-4 days.

 

SAUCE

 

• Equipment needed: Immersion blender, stock pot, cambro
• Prep Time: 1/2 hour
• Yield: 3 oz./order (56 orders)
• Ingredients: 12 cups Frank’s Xtra Hot, 3 cups rice wine vinegar, 2 tablespoons Worcestershire, 2.5 tablespoons Szechuan peppercorn powder, 1 tablespoon garlic powder, 6 cups clarified butter

 

Instructions

1. Add all ingredients (except for the clarified butter) in a stock pot and bring to a simmer over medium-low heat for 20 minutes.
2. Using an immersion blender, slowly pour the clarified butter and emulsify.
3. Set mix to the side and let cool.
4. Store in heat proof cambro.

 

• Storage/Holding: Label & store in cambro within walk-in.  Pull a quart of buffalo sauce 1.5 hours prior to service and place near heat lamp to warm.  Store for up to 7 days.