BBQ Blueberry Wings

BBQ Blueberry Wings

Chef Sharon Shaefer, SNS



  • 20 lbs of fresh blueberries
  • 40 lbs of chicken wings, bone-in and fully cooked (chicken varies on yield and m/ma crediting; refer to manufacturer)
  • 8 lbs of tater tots
  • 6.25 lbs of white cheese sauce (based on m/ma sauce crediting where 1 oz = .5 oz)
  • 12 lbs of washed cherry tomatoes
  • 8 lbs of cauliflower washed and cut to bite size
  • 12.5 lbs of whole grain flatbread, 2 oz per serving
  • 1/2 gallon of blueberry BBQ sauce
  • 1 cup combination of chives/parsley, cleaned and chopped

Blueberry BBQ Sauce Ingredients

  • 4 pints of fresh or frozen blueberries
  • 5 cups of ketchup
  • 2 cups of apple cider vinegar
  • 3 cups of brown sugar
  • 1 tablespoon of flaked red pepper (optional)
  • 2 cups of water



  • Wash and dry blueberries; keep cold for service
  • Heat chicken using manufacturer’s directions; keep hot
  • Heat cheese sauce in steamer; keep hot
  • Add 1 cup of BBQ sauce to each pan of chicken and stir to combine; keep hot
  • At time of service, place 1 serving of wings, ¼ cup tots with 1 oz cheese sauce, ¼ cup cauliflower and ¼ cup cherry tomatoes on tray; offer additional sauce on the side
  • Sprinkle wings and tater tot “fondue” with chives and/or parsley
  • Serve ½ cup fresh blueberries on the side
  • HACCP CCP: Heat all poultry to 165 F; hold all hot food at or above 140 F
  • Hold all cold food at or below 40 F

Blueberry BBQ Sauce Instructions

  • In a 2-gallon stock pot, combine all ingredients
  • Cook over medium high heat; stir occasionally and bring to a boil
  • Reduce to a simmer and cook for 15 minutes; stir occasionally to prevent sticking
  • Sauce can be served hot on wings or chilled and served on the side
  • HACCP CCP: Hold all hot food at or above 140 F; hold all cold food at or below 40 F


Blueberry BBQ Sauce recipe yield = 1 gallon