Best Way to Hold Chicken Wings??

Killit_and_Grillit

I have 20 lbs of chicken wings I need to cook on a LBGE for an event tomorrow night down the street (10 min).

I can typically do about 6-7 lbs raised direct, so I'm imagining this is going to take 3 runs. I may be able to get all 10 on there but it would be pushing it. I do have one option to cook some of them on site, which would take me down to only two runs on the egg. They typically take 30-40 minutes when I put that many on, so that means the first batch will be out for at least an hour and a half before I get to the final location.

What's the best method for holding these so they don't dry out or lose their crispiness? (I'm going to do half dry rub only and half traditional)

HellrodKC

What is your option to cook on-site? If they have a grill, you could cook most of the way on the egg, store/prep for transport, then finish up on the grill just a few minutes prior to serving.

Killit_and_Grillit

HellrodKC said:

What is your option to cook on-site? If they have a grill, you could cook most of the way on the egg, store/prep for transport, then finish up on the grill just a few minutes prior to serving.

That's not a terrible idea. Its my old Brinkmann double gas/charcoal. It does have a raised rack on it. 

Still what would be the best way to hold them prior to that?

eggsurance_agent

For tailgates this time of year, I make a bunch of wings, refrigerate, then sauce and grill them for about 5 min to heat up. This might could work if you could grill them quick when you got there. 

Legume

eggsurance_agent said:

For tailgates this time of year, I make a bunch of wings, refrigerate, then sauce and grill them for about 5 min to heat up. This might could work if you could grill them quick when you got there. 

This wouldn't work for me, I just eat them cold the next day.

Really low oven, I would avoid any moist environment like a cooler or something with a lid.  Maybe cook each batch a little more than the previous one.

northGAcock

Legume said:

eggsurance_agent said:

For tailgates this time of year, I make a bunch of wings, refrigerate, then sauce and grill them for about 5 min to heat up. This might could work if you could grill them quick when you got there. 

This wouldn't work for me, I just eat them cold the next day.

Really low oven, I would avoid any moist environment like a cooler or something with a lid.  Maybe cook each batch a little more than the previous one.

I agree with Legume.... Also if you can stand them up and allow air to circulate......even better.....but a lot of work.

fishlessman

i would cook the sauced wings first and the seasoned last, you want the seasoned only ones served at their prime

Killit_and_Grillit

Hey guys, for those that contributed I wanted to give thanks. 

I wanted to do a quick update (no pics, everything was gone by the time I got to the table. I had an old protein bar out of the glove box on the way home.) 

I started the fire at 3:00pm. Full load and some cherry wood. 

Grill was 415 at 3:30pm (I usually see a 50 degree drop when I overload the raised grid)

I did 3 rounds. Each took about 25 minutes. 

I ran them about 140-155 and pulled them in disposable tins.  Uncovered. 

every batch went in the fridge (last at 4:45)

I left the house at 5:15, I had the fire at 550 by 6:00. 

At 6:30 I had all up to temp, I went 60/40 on buffalo sauce (and cooked some brats and warmed leftover pulled pork to temp)

Everything came out as crispy as if it would have been done off the grill the first round. 

My gauge for winning was the fact that I put a new container of ranch dressing next to the wings and after 20+ eaters the cap wasn't broke on it. 

Thanks again for all that helped. 

kkuchars

I need to make wings for an office "cook - off". I would love to make them on the egg on Sunday to take to work on Monday. Has anyone made them on the egg the day before and put them in a crock pot for the next day?

ColtsFan

I like to hold a wing in my left hand and a beer in my right hand but that's just me  

tikigriller

ColtsFan said:

I like to hold a wing in my left hand and a beer in my right hand but that's just me  

C'mom.....a good wing requires TWO HANDS, and then you have to hold the beer bottle in the "V" between your thumb and index finger in order to not get sauce and rub all over your beer bottle and still not have to pause to clean hands prior to drinking beer!