Anybody a chicken wing expert???

I was wondering if you purchase frozen wings. If so do you purchase pre cooked?? How long do you deep fry?? 350F for 6-8 minutes or less time??  Finaly, do you make your own sauces and blue cheese dressing or do you buy comercial sauce and blue cheese from a food service company?? How many flavor sauces do you offer??
 
Thanks,
 
John

Eight to 10 work for us with brined drummettes. We have two current open threads on the sauces that I posted quite a bit on.

Thanks. Quick question, how do you get the sauce on the wings?? Do you put them in a container with the sauce and shake or do you dip them one at a time??
 
 

Is this a business venture?
 
Chicken wings are very popular. Why I do not understand. Chicken wings used to be as cheap as chips. The demand for wings is so great that the costs soar. So is the rising price of oil these days. Not many things break an oil down like chicken wings. Chickens only get a few wings. Supply and demand. That is why you see so many boneless "wings" on a menu.
 
If it is a business venture look into the costs associated with the business of chicken wings...and the pricing competition with places like bars which often almost give them away for alcohol business...and 7-11 that does big fat wings often for $.50 a pop...or even a few free with a gallon of some drink etc.
 
Ain't no thing...but a chicken wing.
 
 

Very, very few places use fresh wings. Too many food hazards and too much prep time. No savings in cost. Quality and grades vary. Plumper product costs more. No great advantage in making your own sauces. The secret I think is to serve a meaty product. Most complaints I hear have to do with the amount of meat on the wing and drumette. People don't mind paying for quality wings.

The advantage to making your own sauce is to set product apart from what folks do at home (Frank's Red Hot) so there is a reason to pay a premium.

Also around here people like them done a little on the crispy side. Nothing worse than a soggy wing.
Franks & butter is the only sauce you need. This ain't diet food!

The Foodservice Research Institute has wings on a $.66 per menu pricing  average. All things considered...there has to be some reasons why this chicken is gonna fly...for you...at around $8.00 a dozen.
 
Folks who love em either cook em at home (and have been doing so for a very long time)  in the same exact manner (Frank's/butter) or go to places where the costs might be far lower vs. a start-up business...or have an associated attached benefit. Here are the wings for cheap..buy some beer to go with them.

 As far as the cooking method goes, I bought frozen wings and par cooked them in our convection oven til they were just done. Let cool and portion in baggies. At this point you can refreeze the wings or keep refrigerated for about 2-4 days.
 
The advantage of this method is that you don't end up with so much fat in the oil you fry them in. It will save you on the cost of oil changes. Since the wings are mostly done you only have cook them for about 2-3 minutes to get them hot and crispy.
 
I prefer to make my own sauces and dressings for the wings. Yes, I know the food cost is somewhat higher but I am of the opinion that people will pay for a quality product. Frank's or Durkee hot sauce is a good base to start with. Real butter is key!! I like to toss the wings in a stainless bowl and use a squeeze bottle to add sauce. Toss to coat and serve with celery and carrot sticks.
 
 MTCW
 
David O.

Not too much mobile chicken wing business flyin these days. Standing by the fountain machine thinking how much profit you pull with each drink vs. the profit pulled from each wing (not counting the extra crudite and dip).
 
Here is one to watch. How they do it and how they do. They look very good (pudding looks great). We shall see if chicken wings work as mobile food.
 
http://nanaqueens.vpweb.com/

http://blogs.laweekly.com/squidink/2010/03/nana_queens_pudding_wings_truc.php#

I buy my wings by the case thru CBI. Flour dusting and cook them at 320. At service they're cooked at 350 till they float, then I use a 50/50 margarine Franks Hot Sauce mix. If they want hot wings, I add some Siracha hot sauce to the mix.  Blue Chez sauce at my shop is house made. Celery comes from local growers.