Chef
Dan's Battering Procedures
Processes may be done in large
or small quantities
These
frozen ready to cook products such as wingets, shrimp, fish, onion rings, fries,
vegetables, and buttered rice are preferred by most bars, grills, and small diners
and restaurants. The processing takes less time and conserves space, and of course
less labor intensive and every bit as tasty!
After frying foods
to normal standards, IMMEDIATELY coat with melted butter and shake Miracle
Seasoning on when the item is hot so the miracle seasoning will adhere and stay
on the crispy surface and start the melting process releasing the magical penetrating
flavors.
IMMEDIATELY
under a heating lamp, warming unit, or oven and hold at a low temperature
until you serve. This process helps the marinating and penetrating flavors to
reach deeper into the product.
Serve
hot and watch them disappear!
How Much Seasoning Should You Apply To Each
Side Of The Chicken Wings?
It
is important (maybe the most important part) to apply the same amount of seasoning
spice every time.
-
Do
not season according to your personal taste preference.
-
Do not season as you would
apply salt or pepper to other food products (that would not be nearly enough)
-
Do
keep in mind that the customer who orders these chicken wings expects them to
be "spicy".
-
Do
not try to find a "middle" amount of seasoning to please all customers
tastes. These chicken wings may be too spicy for some of your customers. Over
the last 40 years, approximately 1 out of every 25 customers did not purchase
them because they were too spicy. It would be a travesty if you were to season
the wings in an attempt to please that one customer at the expense of the 24 others.
We
have found that the vast majority of customer request more spice with each repurchase
occasion.
While
the Miracle Seasoning is very expensive, it is not prudent to use too little
seasoning since this has proven to result in less actual sales and profits.
Overall, the most profitable method of seasoning is to apply an ample or generous
amount to each wing.
For
every pound of seasoning which you use, you should sell about 20 1/2 tubs of wings.
If you have sold more than that, you are not seasoning the wings enough. If you
have sold less than that, you are seasoning them too much or some seasoning has
mysteriously disappeared?? That won't happen at your restaurant, of course.
Batter
Recipe
Chef Dan's Cooking
& Frying Procedures
If
that's all your questions, we can start the fun part...cooking Miracle's chicken
wings. Let's go step-by-step again.
1. Go to the walk-in cooler and bring out
the oldest dated pail of wings and place them in refrigerator near the fryers.
2.
Take one of the long rubber gloves ( left or right glove depends on if you are
left or right handed) of the second pair which are available and sanitize the
outside. Place the clean glove on top of the pail which is inside the cooler.
3.
Calibrate the fryer which you will be using. Make certain the temperature is not
lower than 350 degrees and not higher than 360 degrees.
4.
Remove the pail from the cooler. Put the glove on, remove the lip, and pour off
any water which has accumulated on the top of the wings. Wash and sanitize
the sink after you have done this. Normally, this will draw the batter
to the bottom of the pail.
Mix
the wings in the pail from the bottom upwards. Normally, this only has to be done
once when opening a new pail. Gravity will draw the batter to the bottom of the
pail and it is critically important that the wings be evenly battered.
5. Place a fry basket in the fryer and using
your gloved hand carefully place the desired number of wings (maximum of 12 per
basket) into the hot oil. Set the timer for 10 minutes and 30 seconds. (larger
wings require longer cooking times)
6. Carefully remove your glove and drape
it across the top of the pail, set the lid loosely on the top of the pail, and
return the pail to the nearby cooler.
7. Shake the basket to loosen the wings
which stick together of stick to the sides of the basket. It should not be necessary
to shake the basket more than once, if at all.
8. When the time has expired, lift the basket
and drain immediately. Dump the wings onto the screen which is in the deep seasoning
pan.
9.
IMMEDIATELY baste with fresh melted butter on both sides when the
wings are hot (This is an important step to ensure the Miracle Seasoning
will adhere and stay on the crispy surface and start the process releasing the
magical penetrating flavors) Herein lies the true secret to serving
the worlds best wings! Shake on the Miracle Seasoning and serve.
Most cooks prefer a second drier brushing to help the melting process go quicker.
10. Once the wings have been finished,
cooked and seasoned, they are to be put in serving tray and held under a heating
lamp or warming unity. You may hold finished wings for up to 30 minutes.
11. For oven baking or grilling, apply Miracle
Seasoning before cooking (like a rub). After cooking IMMEDIATELY baste
with fresh melted butter on all sides. Sprinkle again with Miracle Seasoning and
serve.
