Wings

Wings lose their heat quickly, so I quick-chill after cooking then heat on-site in a chafer. Haven't tried this with breaded wings.

Are you frying for service?

If so, cook to desired temp...quick cool by putting in single'ish layer on a sheet pan & place on the top rack of the walk-in. The freezer will be best, but the cooler will be fine. By placing on the top shelf the product is blasted by the compressor fan. That convection of cold air will chill them rapidly. Once cool you can place them in bulk containers.

For service...simply fry to temp. (which is 165).

I would just put the finished wings together in a hotel pan in a pre-heated cambro (or substitute) and rush them to destination.

dominoes heat wave box