Hi, I have a small "snack shack" style take out wing restaurant. I have been in business 3 weeks or so and have yet to figure out how to pre-cook wings and hold them in a manner where they are servable to my customer. Anyone have any insight for me? I've heard to cook them at 350 for around 10 minutes, then recook them for another 5 minutes when ordered,,, does that sound right? And if so, how do I hold them until they are ordered?
Hhhmmmm.... You have opened a wing shack and have no idea how to prepare and serve them in a timely manner. Do you have another business plan after this one?
If I were you, I would follow everything that jabber811 wrote, right down to the commas....
Are you adding butter, margarine, Swirl or nothing at all? Is your wing sauce a brand that is already made and ready to use?
edited to add:
The best way to pre-cook the wings is up to you, but try the sheetpan method. Put one layer of them on the pan and cook away. Look at all the water and grease that needs to be drained off. The same liquids will screw up and shorten the life of your deep fat fryer oil.
post edited by doggydaddy - 2009/04/02 09:08:58