120lbs of Wings

[FATNECK]

Hey guys. It's been a long time. Hope everyone has been cooking some good stuff. I got a few questions about cooking a bunch of wings this weekend. A friend of mine is getting married and he is going all out. I got one cooker with a whole pig and @8 butts. My other smoker will do ribs, tri tips and wings.

He wants me to cook 120lbs of wings. My problem is trying to cook all of it at once. I usually smoked them for @ 2 plus hours and then flash fry them for about a minute or so. I was thinking of cooking half of them early and storing them in a cooler. About thirty minutes or so before time to eat, I'll break them out and flash fry them.

If I cook batches of wings and cool them down a bit in a cooler and then flash fry them before serving, do yall think that is a good way of doing the wings? Any help is greatly appreciated.

Thanks,

Fatneck

[Rodcrafter]

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.

[Pete Mazz]

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?

[forty_creek]

That was my question PM...


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[FATNECK]

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

[Clover Ridge Smokers]

That is an outrageous amount of food for 100 people.

[Pete Mazz]

Wow, and I thought I overdo amounts of food...

[Rodcrafter]

That's enough for 500

[FATNECK]

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...

[Rodcrafter]

Wow, I'm in for the left overs

[Pennywise]

I need to be your friend. I mean....I really really really want to be your friend.

[forty_creek]

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?


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[forty_creek]

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[FATNECK]

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.

[Rodcrafter]

With as much food as you will already have for them to eat the first batch will be enough to hold them.

[forty_creek]

Yea it will be RC!
Good luck FATNECK. Sounds like my kinda gathering


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[FATNECK]

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.

[Pete Mazz]

Must be some nice sized wings!

What time ya want us over?

[Rodcrafter]

I know you have enough for all of us. Don't forget to take some pics

[FATNECK]

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.

[Rodcrafter]

Glad to hear that it worked out.

[forty_creek]

Glad to hear it all worked out. Hate it for the charred hog...

[FATNECK]

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.

[Pennywise]

You were too dang busy to take pics...LOL

Glad the rest of it turned out bro.

[The Czar]

Wow