Thanks for taking the time chefs. I am 19 year old working at a bar and grill. I'm still learning as I just graduated school. I have been going the task to change or chicken wings.
We currently sell 12 wings for 12 dollars. They are frozen, breaded, and brought in by a vendor. Take about 8 minutes to cook from frozen. We offer regular or buffalo.
The owner says this is good because we don't have white since they are frozen. So he does not want fresh. They cost about. 60 cents a piece so not much money made when u factor everything. My plan is to go to fresh wings without breading. Offer a few more sauces and then finish on flattop since we have no grill and would be nice to chat some sauces like the Asian flavored. So my question to you are what are your methods or ideas to improve these wings. I only have one prep guy so can be extremely time consuming and only have one reach in over under the stove. Also I would like to keep the total time from order in to window around the 10 minute range since we push stuff out. Some people say fry from fresh. Others say bake buy I don't have ton of oven space. Your thoughts chefs. Thabks soooo much
We currently sell 12 wings for 12 dollars. They are frozen, breaded, and brought in by a vendor. Take about 8 minutes to cook from frozen. We offer regular or buffalo.
The owner says this is good because we don't have white since they are frozen. So he does not want fresh. They cost about. 60 cents a piece so not much money made when u factor everything. My plan is to go to fresh wings without breading. Offer a few more sauces and then finish on flattop since we have no grill and would be nice to chat some sauces like the Asian flavored. So my question to you are what are your methods or ideas to improve these wings. I only have one prep guy so can be extremely time consuming and only have one reach in over under the stove. Also I would like to keep the total time from order in to window around the 10 minute range since we push stuff out. Some people say fry from fresh. Others say bake buy I don't have ton of oven space. Your thoughts chefs. Thabks soooo much