Best way to do large amount of wings?

georgia boy

Happy Super Bowl Sunday!

I'm doing about 120 wings on the egg (L) today for the super bowl.  I have a 3 tier rack, but still can only fit about 60 wings at a time.  I normally do a low smoke (around 275) for about 1.5hrs and then crank it to 400 for about 15mins.

But, what's the best way to do wings when you have to do multiple batches?  I don't really want my first batch to be sitting around for 1.5 hrs + while the second batch finishes.

I'm thinking I may smoke each batch for around 1hr and then about an hour before the super bowl, grill them in batches over direct for about 15 mins to crisp them up and get them hot.

Thoughts?

ColtsFan

I would hold them in the oven, uncovered, at its lowest setting. You planning on saucing? If so, hold them unsauced 

georgia boy

Not planning on saucing, just dry rub

SmokeyPitt

One option is to just serve multiple batches. I have done this a couple of times for a game. I find people like to graze throughout the game so it is no big deal to serve one batch and then a second batch later. 

I usually just cook them indirect at 375-400. I start checking around 45 minutes and they usually take 45 minutes to an hour. 

BarbJackson

How how do you hold your temp on Egg when you have to keep opening lid to check wings?  

marysvilleksegghead

BarbJackson said:

How how do you hold your temp on Egg when you have to keep opening lid to check wings?  

It should restabilize at original temp after a few minutes

GrateEggspectations

Late to the party, as your cook was yesterday, but if cooking indirect, while not ideal, you can pile them in a mound and rotate. I’ve done it before and the wings have turned out fine.