Bone-in wings must be drained for a minimum of how many minutes in the walk-in cooler?

Draining bone-in wings for a minimum of 15 minutes in the walk-in cooler is crucial for several reasons. First, this time frame allows excess moisture from the frying process to evaporate, which can enhance the final texture and quality of the wings when they are served. Removing excess moisture helps achieve a crispier skin, which is a key factor in the overall customer experience.

Additionally, draining the wings for this amount of time promotes food safety. By allowing them to cool sufficiently, this practice lowers the risk of bacterial growth that can occur when food is held in the temperature danger zone. The protocols in place help ensure that the food served is not just delicious but safe for customers to consume.

This specific duration aligns with best practices in the food industry for handling cooked items, especially those that are fried, and ensures that the wings are at their best when they reach the customer’s plate.