The friend works at M and often works in the battering station.

Breading is called WA.

The main job is to coat the batter, and what to coat is McSpicy Chicken Wings and McSpicy Chicken Thighs

Chicken Thighs and Wings are pre-marinated by the previous WA staff member,

Marinated Chicken Wings are 300 per pot = 3 trays, 4 trays per tray, 2 trays with wings and 2 trays with wing roots. 25 pieces each

Chicken thighs 108 pieces per pot = 3 plates, 4 pieces per plate, 9 pieces of thighs per plate

All the above things are raw. The marinade is 1500 Oz of water with 6 dai marinade powder

The chicken thighs are 1000 Oz of water with 4 dai marinade powder

All the marinade is mixed well beforehand, with the chicken wings and thighs into the marinade, the wings and thighs can not be put together in the marinade.

In the marinade pot are first vacuum, 2 minutes, and then start rolling marinade, marinade pot is cylindrical, 360 degrees rolling. The time is 25 minutes.

The preservation time after marination is 18 hours.

Then you start to coat them with flour, a basket of legs is 9, a basket of wings is 20. Any more than that is a food safety violation.

Wings and legs are wrapped in basically the same way, but wings are more difficult to wrap,

LZ said the crispy ones are scales, the difficulty is that they must have scales, otherwise they are bare wings.

1. Pour the wings into a flour-coated bowl. Cover all the wings with the powder, and make sure to cover all of them with the powder.

This process can be described as "stir-frying"

2. Then use both hands to gather the wings together and press them together, pressing the powder firmly onto the surface of the wings without touching the skin of the wings. Otherwise the powder will fall off.

3. Then use your hands to spread out, that is, shake, in order to let the wings that have not been pressed into the powder below come to the top. Then gather them together again and repeat the above steps.

4. Repeat three times, four times is too much of a waste of time, this is not the way to do it when Rush.

I usually do two legs in 1 minute and a half, and two baskets of legs in 3 minutes. The maximum number of wings is 120.

5. Next, sift the flour, put the wings together in a strainer and shake. To make the wings jump, this process is called sifting.

6. Put the sifted wings gently into the pasta water, the pasta water use time is 15 minutes to be replaced once. This process is called sizing, figuratively speaking, soaking! The above friend is simply nonsense,

Punch! The first thing you need to do is to get a good deal of money. This is called soaking, sizing.

7 the wings in the battered strainer into the powder pot, the same, with the powder to cover all the wings, and then shake, and then press, and then shaking, and then concentrated, sieve powder, loaded with baskets.

This process must be gently held and placed. When you press it, you press it lightly, but if you press it heavily, the scales will fall off. Bare wings are VIS, not for sale.

Later I only do 2 pressure 2 shake, depending on the feel of each person. Some people repeat the process many times but still the wings don't look good. Some people can wrap the wings easily, but they come out very full. There are plenty of scales.

I've been doing this for 2 years now, since I was 18 years old and working at M. I've been doing it since I was 18 years old. I've been working at M since I was 18. Now I'm working as a PM

LZ I think you should know the process of flour coating.

The SOC sheet is very detailed and I don't think it's as clear as this one.

Some people say eggs, which is ridiculous, and baking soda, which is a good idea.

The scales on M's McSpicy Wings are handmade. They can't be made by machine.

The average WA guy is an aunt, and I haven't seen a couple of 21 year olds like me doing this.

The aunts are very hard. WA is not only wrapped in powder, but also inventory.

Thawing, marinating, and rushing are all part of the production process. We have 4 aunts in our store who have gotten sick from working for so many years. I'm sorry.

I hope LZ is satisfied.

Reference:

If anyone thinks my answer is incorrect, please feel free to discuss it with me.

Responders: qyzcongzhu - Assistant II 9-15 11:37

Comments are also brought:

Upstairs morikogoro awesome ah, but also McDonald's employees, right, four pressed three buckets of the norms are said out, huh. That wrapped chicken wings flour full name McDonald's wrapped powder, the specific ingredients did not pay attention to, look at the lubrication and ordinary flour is no different, do not need to beat the eggs and so on, waste. The key to the oil thing, must be used to palm oil frying, soybean oil frying will have the taste of beans, not delicious, the color will be worse.