ButterBall 23014314 Operation Manual & Safety Instructions page 13

RECIPES
HOT WINGS
2 gallons oil for frying
2 pounds chicken wings
1/2 cup butter
10 tbsp your favorite Hot Sauc e
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TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
Fish
Pork
Egg Dishes
Steaks and Roasts of Beef, Veal or Lamb
Ground Beef, Veal or Lamb
Whole Poultry (Turkey, Chicken, Duck, etc.)
Ground or Pieces Poultry (Chicken Breast, etc.)
* United States Department of Agriculture
Food Temperature
Frozen French Fries
Frozen Onion Rings
Frozen Chicken Nuggets
Frozen Chicken Wings
Frozen Cheese Sticks
Fresh French Fries
Fresh Fried Chicken
Fresh Chicken Wings
Donuts
Preheat oil to 375º F(191°C).
Wash wings, split at each joint, and discard tips.
Deep fry for 10-15 minutes until crispy. Drain well.
Melt butter and combine with hot sauce.
Dip wings in hot sauce.
145°F (63°C)
160°F (71°C)
160°F (71°C)
145°F (63°C)
160°F (71°C)
165°F (74°C)
165°F (74°C)
Approximate
Cooking Times
375°F (191°C) 4 minutes
375°F (191°C) 5 minutes
375°F (191°C) 5 minutes
375°F (191°C) 10 minutes
375°F (191°C) 3 minutes
375°F (191°C) 5 minutes
375°F (191°C) 18 minutes
350°F (182°C) 4 minutes
375°F (185°C) 3 minutes
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