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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.


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Old 08-29-2010, 09:33 PM   #1
boogiesnap
Babbling Farker
 
Join Date: 04-22-10
Location: NEW ENGLAND
Default holding wings

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!
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Old 08-30-2010, 12:03 AM   #2
grillfella
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Join Date: 02-13-07
Location: Best BBQ in south whittier los angeles
Default

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/catal...CAcQ8wIwADgA#p
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Old 08-30-2010, 02:09 AM   #3
Dr_KY
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Join Date: 12-15-07
Location: England
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Quote:
Originally Posted by boogiesnap View Post
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.



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.
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