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Catering hot wings!?

post #1 of 13
Thread Starter 

Preface: I have never done a whole lot of catering prior to this.

 

I have an event coming up which we have been invited to and the food item is (drumroll) hot wings for 300 people to sample 3 different flavors.

 

There is electricity on site, but I do not have a catering oven.

Only microwaves and sternos.

 

This is something I have little experience with: the transporting of pre-fried & marinated wings over an hour to the site.

 

My first instinct is to cool them and then reheat with microwaves to 140 before dropping them into chaffing dishes, however, perhaps the purchase of a Cambro food carrier would be a wise investment.

Both options seem like I will end up with a soggy/chewy result.

 

Any advise?

 

I plan on doing mock-trial runs of any & all ideas.

Thanks and cook blessed!

 

_Jakoa_

post #2 of 13

I'm not positive but I do believe that reheating anything requires a minimum temperature of 165°F

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
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post #3 of 13
Quote:
Originally Posted by PeteMcCracken View Post
 

I'm not positive but I do believe that reheating anything requires a minimum temperature of 165°F

:thumb: Pretty standard to reheat to 165.

Wings should be served straight out of the fryer. As soon as you put a hot wing in a cambro, it will start to steam, the skin will not go soggy.

You need to either figure out another means of cooking your wings on site or pass on this gig.

How are you going to reheat 2500 wings in a microwave?

I would never put my name on something like this, it's not worth the money.

post #4 of 13
Quote:
Originally Posted by chefbuba View Post
 

:thumb: Pretty standard to reheat to 165.

Wings should be served straight out of the fryer. As soon as you put a hot wing in a cambro, it will start to steam, the skin will not go soggy.

You need to either figure out another means of cooking your wings on site or pass on this gig.

How are you going to reheat 2500 wings in a microwave?

I would never put my name on something like this, it's not worth the money.

Agreed. Microwaved wings are disgusting, especially if they are breaded. They come out chewy and inedible. Breaded anything held for an hour turns to mush.

 

I would encourage them to have naked wings. I wouldn't put my name on fried anything that sits for an hour or has to be reheated without a fryer to crisp them back up.

Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

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Brandon O'Dell

 

Friend That Cooks Home Chef Service

www.friendthatcooks.com

O'Dell Restaurant Consulting

www.bodellconsulting.com

 

Reply
post #5 of 13

Split the cater with a fried catfish caterer.

post #6 of 13
Are u kidding us? Portable deep fryers are cheap now a days, Wings are meant 2 b straight out of the vat! The only other option is... cut the fried time short and finish cooking them over an open flame grill. The sunset grill in Miami does them this way, they are not true buffalo wings but they taste pretty good.
post #7 of 13
Quote:
Originally Posted by mj cooks View Post

Are u kidding us? Portable deep fryers are cheap now a days, Wings are meant 2 b straight out of the vat! The only other option is... cut the fried time short and finish cooking them over an open flame grill. The sunset grill in Miami does them this way, they are not true buffalo wings but they taste pretty good.


How quickly could you do 2,000 wings this way?

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #8 of 13
Quote:
Originally Posted by cheflayne View Post


How quickly could you do 2,000 wings this way?
post #9 of 13
lets see... 2000 divided by 3.5 inches squared, ..who would attempt this fatality in the first place? This way and a large grille will actually deliver a final warm prooduct at one time. If you have a better solution, I am all ears. I believe that a solution, not an excuse was solicated!
post #10 of 13
just to remove any doubt from the naysayers you're going to have to rent something
post #11 of 13

Same question was asked in the professional catering section. My answer was

Quote:
 

I work for a caterer and we transport fried items in cambros with no loss of quality. We deep fry the item. Put them in hotel pans uncovered and then into a warming oven to hold and to allow for any excess heat, moisture, and or steam to escape before placing into the cambros for transport.

 

Another option, with electricity on site, is for table top fryers, but probably a little problematic for volume production for 300.

 

A last option would be a portable propane 3 burner with stock pots set up for frying, but the temperature regulation can be somewhat tricky.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #12 of 13
First are you the only food or are there several other vendors that will be present to take the pressure off having to serve 300 at the same time? This isn't an easy load to pull off even if your from wing country. Being from the land of the Real Buffalo Wings there is only one real way to eat these things.... hot and fast straight from the fryer or in the case of baked as we do from our wood fire oven or pit right out of the heat. Frying a real amount of 3-5 pp totals out to 900-1500 wings and with the amount of oil required to have this work your talking a crew of people watching a series of burners. To many wings at one time and they don't cook quick enough with all the moisture they release and the skin turns out soggy from the get go. You need a crisp skin so your sauces are able to coat and stick while not producing a rubbery mess. If your going to try this... practice several times. Size of wings, recovery time of the pot, hold times, amounts of sauce needed to get the desired flavors are all things that will take a few tries.
post #13 of 13

If u have a smoker why don't u try it this way: 

*precook the wings.

*have a portable fryer.

*time is the key i would start frying them an hour b4 time 

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