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Hot-Shot Wings

Hot-Shot Wings
 
Yield:
60 servings, 6 wings each

Ingredients

Ingredients Weights Measures
chicken wings 22 lb. + 8 oz. 360 each
OPEN PIT Original Restaurant Recipe Barbecue Sauce 228 fl oz 1 gal.
jalapeño peppers, chopped 10 oz. 2 cups
lime juice 8 fl oz 1 cup
fresh cilantro, chopped 1 oz. 1 cup
chili powder 1 oz. 3/4 cup
ground cumin - 1/4 cup

Directions

PLACE chicken in single layer in parchment paper-lined full-sheet pans (or in lined half-sheet pan for trial recipe). Bake in 325ºF convection oven 15 min. or until done. Cool; refrigerate until ready to serve.

MIX remaining ingredients in saucepan; cook on medium-low heat until heated through, stirring occasionally. Keep warm or refrigerate until ready to serve.

FOR each serving: Heat oil in deep fryer to 350ºF. Add 6 wings; cook 1 to 2 min. or until heated through. Drain wings; toss with 1/3 cup sauce.

Kraft Kitchens Tips

Make Ahead
The baked chicken wings and sauce can be refrigerated (in separate containers) up to 4 days. Deep fry the wings and reheat the sauce just before serving.
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