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Wings

Placing a bit of oil in a small shallow pan when “baking” these will give you a nice cross between deep fried and oven baked. (I am referring to the precooked wings)
 
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So I do not have raw chicken on the line, we smoke our wings to temp, portion and cold hold them in packs of 10, deep fry them to order.
Our most popular selling wing is the naked (No Sauce)
We do not offer celery, and a cup of ranch dressing is an add-on, many do not order it.
They sell in spurts, some day they go crazy, and then we may not get an order on them for a week.
 
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GotRocks said:
So I do not have raw chicken on the line, we smoke our wings to temp, portion and cold hold them in packs of 10, deep fry them to order.
Our most popular selling wing is the naked (No Sauce)
We do not offer celery, and a cup of ranch dressing is an add-on, many do not order it.
They sell in spurts, some day they go crazy, and then we may not get an order on them for a week.
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You sometimes go a week with no wings ordered? How do you know how much to order and how much to prep? How long can you hold them after they are smoked? How long can you hold your product before smoking them?
 
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We use Pierce roasted wings. They are not breaded and they are preseasoned and precooked. We take them from the freezer to the oven in our deep dish pans. They run through the oven twice and come out perfect.No mess. No salmonella
 
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Just out of curiosity…does anyone use fresh wings? I do. We have a full kitchen and make all kinds of chicken dishes so wings aren’t a big deal for us…Also, besides pizza they are our top selling item.
 
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We use fresh (raw) wings. We fry them and then add the sauces afterwards…great seller and as tguag mentioned they are second to pizza
 
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We switched to the fresh wings about 18 months ago and are selling them like crazy. We’ve gone from 1000 lbs a week to 1600 lbs a week in that time frame. I also upped the price a $1 per order a year ago. Wings were always a break even type of item for us. We had them because everyone else did. Now we are actually making a profit on them.
 
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I had a conversation with a client on the weekend…They were trying to sell more wings so they dropped the price…The plan worked and they started to sell more wings, however, they found their average tickets had not increased much…Rather than ordering wings as an “add-on” folks were substituting them for pizza…So at the end of the day their margins had shrunk and their bottom line was less…
 
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paul7979 said:
You sometimes go a week with no wings ordered? How do you know how much to order and how much to prep? How long can you hold them after they are smoked? How long can you hold your product before smoking them?
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We get them in fresh/raw, they get cooked (smoked) within 3 days of receiving them , we cold hold them for up to 6 days, if they have not sold they get frozen, they can go from freezer to fryer no problem, it just adds a minute or two onto our prep time to get them up to 165 internal for service.

I would have dumped wings long ago if they did not sell so vigorously when they do sell
We’ll sell hundreds of wings in a single shift, then we see stagnant sales. I can’t figure out the reason.
Because I am trying to build a late-night crowd with our pizza and fried items like Poutine, Wings, Chili-Cheese Fries & such. So I need to keep them available for now.
Our main menu is BBQ, so we run a bit different than most here. Imagine trying to figure out how much meat to cook for a day, overages suck, and running out of product too early sucks even more. During our tourist season, We’ll cook 1,000 pounds of meat and hope we have enough of everything to get us through 6-7:00 PM
 
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We use fresh raw jumbo mountaire party wings $1.59lb 40lb box 4 10lb bags. I marinate them in salt pepper garlic and buffalo sauce then fry them to order. I only keep 10 lbs thawed at a time bc they sell in spurts. Might have to start keeping 20lbs thawed at a time bc they getting more popular.
Fresh tenders are huge for me $2.62lb right now used to be $1.49 not too long ago but we sell those allday long faster cook time more people like them great profit and profit margin.
 
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I’m noticing many are frying the wings. Anybody just taking them through conveyer? Unfortunately, I don’t have fryers at my shop. We haven’t opened yet and wings are a must so I’m looking for a good product. We tried La Nova and they were ok. The pre- sauced wings though needed more sauce after cooking
 
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we use Tyson 3303 wings. Oven baked 2x through the oven. We sell a lot more of them than our boneless wings!
 
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Ouzoshots said:
I’m noticing many are frying the wings. Anybody just taking them through conveyer? Unfortunately, I don’t have fryers at my shop. We haven’t opened yet and wings are a must so I’m looking for a good product. We tried La Nova and they were ok. The pre- sauced wings though needed more sauce after cooking
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If you are running them through an oven, please make sure that you have the proper class exhaust hood to handle grease laden vapors, you may also require fire suppression for items other than just pizza, seems that codes are changing rapidly this last decade.
 
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I’ll check those out durbancic, thx. GotRocks, yes we do have sufficient fire suppression for our conveyers and proper hood.
 
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Where is everyone getting their parchment paper? Does it come in sheets or rolls? Brand/size? Supplier?

Thanks!
 
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