Smoked Wings Catering ?

[NascarFanTom19]

If you were smoking wings and they were put in pans and kept warm for one hour before serving do you think its better to finish them on the smoker with sauce for that soft skin. Im guessing if I just smoke all wings and by the time they eat them the skin might not be too good. I usually always glaze them and the skin is good for hours but I have someone that wants wings for 100 people that will pick up and serve a hour late and if I put them in pans I think the skin will change by the time they are served. Im guessing to talk them into finishing them with a glaze

what do you think

 

[ShadowDriver]

When I did this exact thing, I sauced them immediately before serving... tossed the wings in the sauced (in the serving pan/dish), then quickly re-foiled the top for a few minutes.

If your customer is going to pick-up from you, that might be an idea... just provide the sauce/glaze in a separate container for "application" just before they're served.

Unfortunately, the hour rest in the pan isn't going to help the crispy skin...

Hope that's helpful. Good luck!

 

[BigBellyBBQ]

I would sauce before and go back in, the skin might get real tough waiting, better have them falling apart than tough skin