Mass Quantities of Hot Wings

Unknown

I am just curious what variations there are out there for smoked buffalo style wings. My last effort turned out well for a neighborhood NASCAR race viewing. [p]I marinated 30lbs. of chicken wings for 24 hours in Texas Pete Hot Sauce and white wine. My usual method is to cook these boys on-site in shifts at about 350 degrees direct in a 30% hickory chunk - 70% lump mix on my Large cooker. As the wings cook (separate drum-etts and flappers) I stir them every few minutes with a 30” long spoon that looks more like a canoe paddle. As soon as a batch is done it gets one of three treatments. [p]The “Mild” wings are stirred into a wing sauce made from equal parts of Texas Pete sauce and Sour Cream. This give makes a sauce that is similar to Hooter’s Wing Sauce but without the unbelievable fat content.[p]Regular-Hot Wings are just covered in fresh Texas Pete sauce.[p]For the Hard Liners, the topping is straight Tabasco Sauce with finely diced Habanera peppers mixed in. [p]Any other suggestions out there for mass producing these little beauties would be welcome. I’ll try just about anything. [p]Adios – Daddo (Larry Marino)[p]DaddoCFL@BellSouth.net
http://community.webshots.com/user/larrycfl

Unknown

Daddo, I love the way you think man...wings in Texas Pete is my favorite. as far as the mass producing...I hadn't tried this but it might work to buy a bunch of them disposable screens from wal mart 99cents, and use a second grid and cook two levels of em and since they will be on them handy little screens you can easily switch the layers half way through.

J Appledog

Daddo, I often serve my Mrs. Dog's Jerked wings (which are marinated & then rolled in Parmesan cheese before cooking) at food shows. Since I serve a ton of them, I cook them 3/4 of the way through and refrigerate or freeze until needed. I reheated some low & slow, at 230 degrees, last weekend and they were the best yet. JCA

Unknown

Chet:[p]I have done large amounts of wings before using stacked grills but it really became a pain in the butt to cook all of the winglet’s evenly to the desired degree of crispiness without having the meat become overdone and sort of dry. The fact is, that turning out 8 to 10 grill loads of those boys is simply easier one batch at a time. This also controls just how quickly the hungry hoards are able to devour them. When a batch is done I shovel them into a large stainless steel bowl that I keep up to temperature on a 14” Weber Smokey Joe kettle grill that is alternately mounted into the workspace on my ATV grill cart that can be seen on my photo-site. A 20” section of the work space on the cart lifts out and can be replaced with a matching 20” section that is cut out for the 15” Weber ( I don’t have a photo of the Weber in place on the cart but I plan to burn up some rolls of digital film this weekend and add the photo’s to the site.[p]Texas Pete is truly one of the better hot sauces out there as it adds a lot of flavor without too much heat. This makes it a good baseline starting point for various levels of intensity in the perceived heat in those finished wings.[p]For the chemically challenged among our group who literally can’t take the heat, I used to actually duplicate Hooter’s Hot Wing Sauce. There are several sources for the pirated recipe. But the ladies of course were complaining about the huge amount of butter that the Hooter’s sauce contains, so I needed another option. I wanted to try for a similar sauce using sour cream and Texas Pete as a base. The quest never went further then that combination, as the two flavors work together perfectly and I didn’t need to add another thing.[p]I’m going to try the Mrs. Dog's Jerked wings mentioned by JCA. I’ll need to do a search for the recipe but they sound great. I don’t know that I’ll try for a huge quantity of them though as it would seem that I could not crank them in any king of volume and still get to watch the big screen TV at the same time.[p]Adios – Daddo (Larry Marino)[p]DaddoCFL@BellSouth.net
http://community.webshots.com/user/larrycfl

Unknown

Daddo,[p]Several years ago, ChefRD submitted a recipe for breaded hot wings on this forum. To me, it's a killer and I have been using it for years not only on my chicken but several other meats. [p]Like yourself, I do hotwings in larger quanities and sometimes up to 30-40 pounds. This recipe is a little more work up front but the cooking is easier for me as I do them indirect and only turn them once when I apply my hot sauce. I also don't worry about the temp and time as I just take them off when the breading gets kinda crispy. [p]I am a chili-head and most of my friends are the same and the nice part about this recipe is that the breading will hold a ton of your sauce. [p]I adjust the basic breading recipe for the heat by adding much more 90 heat cayenne pepper which in my opinion is the perfect way to heat up about anything. Just much more good flavor than what a fellow can get out of the sauces. [p]I use a sauce that is about 75% Louisiana hot, maybe about 20% clover honey, and 5% butter and to this I add more 90 heat cayenne and just adjust it to my taste. I keep the sauce warm in the cooker. [p]I can get about 80 pieces in my Egg at one time in my contraption but I usually cook them in another cooker as most of the time, I cook much larger amounts. They freeze well and can be heated up in the oven but the breading will sometimes get a little soft but some folks prefer them this way. [p]This is a wonderful appetizer and I do them quite often for my larger parties. [p]Dave