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Steve said:
To follow up on this, we ended up halting the smoking wings for now. We purchased a RapidFry auto dump fryer. We are selling wings like crazy and have added other fried items as well. We’re still using the smoker for pulled pork and will look back into smoking wings, freezing, and then frying to order.

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Have you ever smoked wings the day before, fridge them overnight, and bake them in the oven the next day for service? Just curious as I’ve not smoked wings in the past but am interested in doing so.
 
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Joe said:
Have you ever smoked wings the day before, fridge them overnight, and bake them in the oven the next day for service? Just curious as I’ve not smoked wings in the past but am interested in doing so.
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This is exactly how we did it and to be honest, as they cooled, to temp, portioned in bags, then cooked to order, they seemed slimy.

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Wings… a royal pain.
We do them Chinese style now. I marinate them in ginger, garlic, oyster sauce and soy sauce.
We fry them for 5 mins then cool them and cold hold.
When ordered back in the fryer for 4/5 mins then box.
Sell way more wings than I used to, compliments galore.
They kill the fryer though
 
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