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Logistics question on smoked wings.

 
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auto5man
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Joined: 04 Jun 2009
Posts: 188
Location: Memphis, TN

PostPosted: Thu Dec 07 17 8:21 am    Post subject: Logistics question on smoked wings. Reply with quote

Hi All,

I'm doing a booster club HS school fundraiser and have a logistics question. We'll be pre selling orders for the Super Bowl. One of the items will be smoke wings, but I have some questions. Depending on the quantity sold, I'll probably be smoking the wings the day before pick up (and then refrigerating them), then will have to heat them up per order close to the customer pick up time. Would you pop them in the microwave? (doesn't sound like a good option). Maybe smoke to an underdone point the day before, and hit em in a deep fryer at pick up time? Go from fridge to the oven for couple minutes under the broiler at serve time? Any advice on the best way to accomplish this? There are two restaurants in town here that have smoked wings on the menu.....and I know they have to cook them in advance and then heat them up somehow at the time of ordering (and they are awesome)....how do they do it?

Thanks,

Dave
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jess
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Joined: 26 Sep 2007
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PostPosted: Thu Dec 07 17 6:52 pm    Post subject: Reply with quote

I am not a caterer but I do a lot of wings. I smoke then flash fry at 375 for about a minute. If I have leftovers I refrigerate then fry for 2-3 min...
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Pit Boss
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Joined: 04 Sep 2008
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PostPosted: Fri Dec 08 17 8:26 am    Post subject: Reply with quote

I would not suggest par cooking. I would, however, suggest fully cooking being careful to just get the wings done. Then reheat by frying. You can test a few wings to see how long they take to reach 165 for the reheat (also makes a good snack). Since you have a fryer this is an easy answer.
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