When saucing boneless wings, how many times should you invert the sauce bucket over and back?

The process of saucing boneless wings involves inverting the sauce bucket over the wings to ensure an even and thorough coating. Inverting the bucket twice allows the sauce to flow adequately over all the wings, ensuring that they are well-coated without excess pooling or uneven distribution. This method helps achieve a consistent flavor in each wing, which is essential for maintaining the quality of the product and providing a satisfying experience for customers.

The other options suggest either insufficient or excessive amounts of time for inverting the bucket. One inversion might not provide enough coverage, while three or four could lead to an over-saturation of sauce, negatively impacting texture and taste. Thus, two inversions strike the right balance for optimal saucing.