Integraoligist
New member
I’ve always used the precooked and breaded wings, just threw them straight into the fryer and let cook for 6 min.
Now, I’m looking to do .25 cent wing nights… and it seems that Raw chicken is the only way to go… otherwise I’ll be losing money.
So, the new wings come in 40# case, 4 – 10# bags raw out of the cooler (never frozen). The Wing and Drumette are attached, so once I get them in, I will chop them.
From there, I don’t know where to start.
These are the idea’s that have come to me so far:
Thanks all for the help!
Now, I’m looking to do .25 cent wing nights… and it seems that Raw chicken is the only way to go… otherwise I’ll be losing money.
So, the new wings come in 40# case, 4 – 10# bags raw out of the cooler (never frozen). The Wing and Drumette are attached, so once I get them in, I will chop them.
From there, I don’t know where to start.
These are the idea’s that have come to me so far:
- Put all the pieces into a new bag and throw them all into the freezer… and when I need an order, fry them straight from frozen. (will this even work? How long will it take? Will they be dried out?)
- after the chop, I throw them in the fryer and par-cook them, maybe 4 minutes… then throw them in a bag and freeze them… and when I need an order, fry them straight from frozen. (same questions as above)
- chop and store in cooler… and when needed, throw in fryer. (same questions as above, AND how long will they stay good?)
Thanks all for the help!
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