Chicken Wings

Chef: Wyatt Brege

Yield: 3x’s 8 Quarts

Ingredients:

  • 1 case Chicken Wings (40 lb)
  • ¼ Cup Kosher Salt
  • 1 oz Chili Powder
  • 1 oz Kosher Salt

Directions:

  1. In a large stock pot, add the first two ingredients, then fill with water until the chicken wings are fully submerged

  2. Bring the stock pot to a boil, then poach at a gentle simmer for 30 minutes

  3. Check to ensure the chicken has been poached to 165 deg F, then strain

  4. Toss the partially cooled wings in the remaining two ingredients, then let cool