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boogiesnap
08-29-2010, 09:33 PM
hi guys,
hope this question is in the right place.
i need to serve ALOT of chicken wings over maybe a 2 hour time period.
my wings take @ 1.25 hours to cook.

i have 1 weber 22.5 WSM and a 22.5 "kettle".

any thoughts on starting early and coolering(either cold or hot)and throwing on the kettle as i need to finish?

never tried to "hold" wings, so any thoughts would be appreciated.
thanks!

grillfella
08-30-2010, 12:03 AM
get a hold of a cambro it will hold temp and keep food hot. or use chaffing dishes.

check it out
http://www.google.com/products/catalog?hl=en&q=cambro&cid=765210418905828855&ei=Ojt7TM_ULZO6iwT_0MzgAg&sa=title&ved=0CAcQ8wIwADgA#p

Dr_KY
08-30-2010, 02:09 AM
hi guys,
hope this question is in the right place.
i need to serve ALOT of chicken wings over maybe a 2 hour time period.
my wings take @ 1.25 hours to cook.

i have 1 weber 22.5 WSM and a 22.5 "kettle".

any thoughts on starting early and coolering(either cold or hot)and throwing on the kettle as i need to finish?

never tried to "hold" wings, so any thoughts would be appreciated.
thanks!

New England old England it's all the same, just have the wife hold them.:becky:

http://i37.tinypic.com/jqi9t0.jpg

When cooking on site we hold them in a chafing dish. Get plenty of them packed in there so they stay warm longer. I would cook them at a higher heat and get through faster trying to serve big numbers.