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) our famous hot wings for 300 people to sample 3 different flavors. One hour away from our kitchen.
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.
I plan on doing mock-trial runs of any & all ideas.
Thanks and cook blessed!