Smoked Wings

Discussion in 'The Think Tank' started by Steve, May 18, 2017.

  1. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    410
    Likes Received:
    79
    Does anybody smoke their wings? We're kicking the idea around because of the way it kills our Ovens.

    If you do, what brand do you use, how long are you smoking them for and in what amount?

    Thanks!

    Steve


    Sent from my iPhone using Tapatalk
     
  2. December

    December Active Member

    Joined:
    Apr 20, 2013
    Messages:
    344
    Likes Received:
    97
    Do you have a fryer?
     
  3. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    410
    Likes Received:
    79
    Nope, all oven baked


    Sent from my iPhone using Tapatalk
     
  4. December

    December Active Member

    Joined:
    Apr 20, 2013
    Messages:
    344
    Likes Received:
    97
    Yeah remembered a post awhile back where I asked same thing srry
     
  5. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    410
    Likes Received:
    79
    No problem. Smoker seems like a good option. I don't think we'd need a hood system which is why we don't want to use a fryer. They're cheap enough themselves, but the hood is so expensive


    Sent from my iPhone using Tapatalk
     
    Last edited: May 18, 2017
  6. tguag

    tguag Active Member

    Joined:
    Dec 7, 2013
    Messages:
    455
    Likes Received:
    117
    Location:
    Chicago, IL 60618
    the bbq place around the corner from us smokes wings with a Asian dry rub they are killer.
     
  7. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    410
    Likes Received:
    79
    What's the name of the place? I'll check it out online


    Sent from my iPhone using Tapatalk
     
  8. tguag

    tguag Active Member

    Joined:
    Dec 7, 2013
    Messages:
    455
    Likes Received:
    117
    Location:
    Chicago, IL 60618
    smalls smoke shack http://www.smallschicago.com
     
    Steve likes this.
  9. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    410
    Likes Received:
    79
    Well we got our smoker setup today. HUGE difference over oven baked. Meat pulls right off the bone. So so good


    Sent from my iPhone using Tapatalk
     
  10. hotsawce

    hotsawce Member

    Joined:
    Jul 13, 2015
    Messages:
    52
    Likes Received:
    1
    Location:
    Brooklyn
    Smoke to parbake - on the pickup, blast in a hot oven to crisp and heat through. Every place I've worked that does wings has parbaked before the pickup - whether it's finishing in a fryer or in a screaming hot oven.

    You'll be satisfied with the results. If your customers have aversion to smoke, try a low and slow confit.
     
  11. durbancic

    durbancic Active Member

    Joined:
    Jun 16, 2011
    Messages:
    387
    Likes Received:
    60
    Location:
    Barberton OHIO
    Speaking of smoking/parbaking...has anyone tried parbaking pre-cooked wings in order to speed up the cooking time when ordered? We use a pre cooked wing and bake them 2x through the oven, greatly increasing our order times / door times. Wings make up about 9.5% of our sales, 19% of our orders! Would we be able to par bake these, cool them and then just bake them 1x through when they are sold?
     
  12. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    410
    Likes Received:
    79
    Before we switched to IQF raw wings, we had pre-cooked. We cooked them on a full pan through the oven for 23 minutes at our normal oven temp ~about 480 at that time. Only requires one pass through the oven for orders then. Be sure to spray the full pan or they will definitely stick


    Sent from my iPhone using Tapatalk
     
    durbancic likes this.
  13. durbancic

    durbancic Active Member

    Joined:
    Jun 16, 2011
    Messages:
    387
    Likes Received:
    60
    Location:
    Barberton OHIO
    Steve,
    Did you just cool them on the pan in walkin then? Add any sauce to the wings in order to keep them from drying out too much?
    Thanks!
     
  14. Steve

    Steve Active Member

    Joined:
    Oct 25, 2014
    Messages:
    410
    Likes Received:
    79
    Right in the walk-in for cooling. If you can go for a longer time and less temp it'll keep them from drying out as best as an oven can. Depending on your oven and finger profile, it could be drastically different than us


    Sent from my iPhone using Tapatalk
     
  15. December

    December Active Member

    Joined:
    Apr 20, 2013
    Messages:
    344
    Likes Received:
    97
    Are you using them from frozen? Bc when I was using pre cooked wings(tyson) we would slack them out in the walkin to thaw so the cooking time was greatly reduced

    I dont use them anymore bc of the price and theyre obscure around here, they have to be special ordered alot, so we switched back to fresh wings. I marinate them then fry for 5 mins. Then when ordered fry again for a few more mins they come out fantastic