Chicken Wings

Short Description

Tgi Fridays Chicken Wings Buffalo StyleChicken Wing Sections, Water, Soybean Oil, Modified Wheat Starch, Rice Flour, Isolated Soy Protein, Sodium Phosphates, Modified Food Starch, Salt, Wheat Gluten, Dextrose, Corn Starch, Spices, Carrageenan, Soy Lecithin, Buffalo Style Sauce (Vinegar, Aged Cayenne Peppers, Water, Salt, Natural Flavor, Modified Food Starch, Xanthan Gum, Guar Gum, Spice, Caramel Color, Extractives of Paprika, Garlic Powder) .TGI Fridays Buffalo Style Chicken Wings. Crispy breaded chicken wing sections with a buffalo style sauce packet. Restaurant style crispy! Inspected for wholesomeness by U.S. department of agriculture. Directions Keep frozen.Cook thoroughly.Preparation instructions:For best quality and food safety, follow these preparation instructions:Keep frozen.Cook thoroughly.Careful, product will be hot.Follow cooking instructions to make sure the wings have reached 165 degrees F as measured by a food thermometer.Adjustment to cooking times may be required due to variations in all ovens.1. Chicken wings:Microwave oven (100 watts) :Remove frozen wings from the package and put half of the bag on a microwave-safe plate.Cook on high for 3 minutes and 30 seconds.Allow chicken to stand for 1-2 minutes before tossing in sauce.Conventional oven:Preheat your oven to 450 degrees F.Remove frozen chicken from package.Place chicken wings in a single layer on a baking sheet covered with aluminum foil and sprayed with cooking spray.Place baking sheet on the center rack of the oven.Bake for 8 minutes.Flip chicken over and bake for an additional 8 minutes.Allow chicken to stand for 1-2 minutes before tossing in sauce.2. Buffalo style sauce:Do not microwave packet.Thaw unopened sauce packet in hot water for 6 to 8 minutes.When ready, place cooked chicken into a bowl and add desired amount of sauce:Mild: use 1/3 of sauce packet.Medium: use 2/3 of sauce packet.Bold: use entire sauce packet.Toss to coat.Discard any leftover sauce. Warnings Contains wheat, soy.

Long Description