Wow that's a lot of meat, I never have done what you're saying but it makes good since. Wait to fry them until just before setting them out. But they have already been smoked, sounds fine. The first half has to be taken before you need these which gives you even more time.
I would try it.
Current Smokers: Backyard RF Offset and Hybrid RF Offset trailer rig with Cowboy cooker and fish fryer, always room for more........
A lot of restaurants pre-cook their wings half way and refrigerate them to speed up frying later. Smoking them first should be no different. 120 lbs = approx 1200 wings! What size fryer do you have?
If it's tourist season, how come I can't shoot 'em?
All I have for fryers are 4 fish fryers. I figure once I pre cook half of the wings and cool them. I would load up each fryer with 25 to 30 wings and fryer @100 at a time. I got plenty of assistants to help. The friend that I'm cooking for likes to over do it a little bit. I told him that for 100 people thats alot of wings not including everything else. You know that you are buying alot when you take a 8x16 foot trailer to pick up food. The list that I got is:
140 whole hog with 10 additional pork butts
120lbs of wings
100lbs of shrimp
25 racks of ribs
5 or 6 bushels of oysters
5 or 6 tri tips
He's getting marry this weekend and he's planning on this being a all weekend party. He has a lot of college buddies in town and wants to impression them. He has all of these special drinks that he's making for each day. Last I heard I he spent @7,000 on liquor and beer. Hopefully he makes it to the party...
I thgt I tend to over do it! LOL
Being that the wings will be precooked it won't take long with 4 fryers. You have the 4 gallon fryers? 2 cooking baskets per?
I got the Bayou Classic fryer with a 10 qt pot. Plus a two burner set up with 42 qt pots. My goal is to fryer @ 100 wings at a time. The problem is he bought the whole wing instead of the wing and knuckle separated. I'm not cutting 120lbs of wings into pieces.
Wings are on the grill. Prep everything last night and cut wings. 120 lbs of whole wings came out to @675 pieces after cutting them. Rolling with 40 lbs and six butts on smoker now. Wish the wind would easy up.
Everything went better than expected . I pre cook all 120lbs of wings and we used only 80lbs with some leftovers. I actually used 3 10qt pots to cook wings in. 25 wings per pot for 75 wings at a time. It went quicker than I plan on. I also cook 15 racks of St Louis ribs and 6 boston butts.
The whole hogs was a totally different story. Drinking all night and trying to cook a pig, not a good idea. My buddies thru the pig on @5:30am and pass out. When I arrive@6:00, I seen dark smoke come from cooker. I open lid and flames was rolling out. I ran and got water hose and put out the fire out. It char the skin pretty well. I maintain heat in cooker for the rest of the day but I didnt serve it. They just counted that as a lost. So that's the reason I cook the 6 boston butts on my smoker.
Here's the only picture that I took. First batch of wings done, about to put on second batch.
Once I seen it char like that, I step away from that things. I couldn't put my name on that. I had to worry about what I was cooking. I like to turn out food that looks and taste good. Only if you knew how much food and booze that got wasted at this 2 day wedding event.