Chicken Wings, Anyone else doing them?

Harry Nutczak · Posted: Aug 15 2015 Post subject: Chicken Wings, Anyone else doing them?

We started doing wings, classic Buffalo style, but with a slight twist to keep raw chicken off my line.

We get whole fresh wings, I joint them, then we smoke them just until they hit 165, chill them, portion them into 10-piece portions, and we drop them in the fryer when ordered.

Wing sales were sporadic at best for the first few weeks, now we have problems keeping up with them they got so populare, especially when we get multiple orders for 50-piece plates per day.

I smoked 2 cases last night, they're gone already, got another 2 smoking right now which will hopefully get us through Sunday
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RodinBangkok · Posted: Aug 15 2015 Post subject:

Very simple for us, drummets only, no handling or prep. We get them fresh daily, into the fryer raw one fry at 190c for about 5-7 minutes tossed in a big bowl with sauce and serve.
We've found that with a good flavorful sauce there's no need to be smoking them, the final flavor is just not that much different, especially with very spicy sauces which is very common here. We do 4 sauces one typical buffalo and 3 asian blends all very spicy.
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Rod

qfanatic01 · Posted: Aug 15 2015 Post subject:

I have considered doing them but the food cost seems to swing. I was leaning more towards legs which are a much better value with much more meat for the money.
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RodinBangkok · Posted: Aug 15 2015 Post subject:

We offer quarters with a side of spicy rice along with just wings at the same venues, they both sell well for us. The quarters are smoked and glazed but the wings, just deep fried. We tried just legs smoked/glazed, but didn't seem to sell well for us, then again very different customer base from yours!
We are selling into B&M bars and beer halls and both sell well at those venues, while concerts and other walk ups without seating are more towards just wings, for lunch its quarters and rice by far when compared to wings.
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Rod

Harry Nutczak · Posted: Aug 15 2015 Post subject:

Rod,
The sole reason I smoke them is to avoid any raw chicken on the prep line. If I have a guy handling raw chicken, and he grabs my tongs, then I get raw chicken on my chopping block and cross contaminate everything around
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

YardFullOfOak · Posted: Aug 17 2015 Post subject:

Quietman · Newbie Joined: 09 May 2014 Posts: 29

We serve smoked, bourbon glazed wings as part of our catering.(Thanks to Wingman for the glaze recipe)

We have no brick and mortar, and wings do not "fly" on the vending circuit that we work.

bjbbq · Newbie Joined: 06 Sep 2013 Posts: 80

At our place the wings are very popular. It is maybe a local thing as I had no intention of selling wings when we opened, but soon found out that everybody wanted them. So I decided that I would try to make the very best wing I could.

We put an even rub on each wing and smoke till 165f and then cool and store. We sell these every day, but Wednesday is our wing special day and we sell 250-325lb on most Wednesdays. We have a good following simply because they are smoked. There is a big difference in flavor as well as texture. More fat is rendered out from under the skin and they are a bit less chewy than just deep frying them. We have tested side by side and the difference is clear.

The downside of wings is the cost and the work involved. I am down to only cooking one night a week now as I have 2 other cooks. Wing night is MY night and it gets pretty crazy in that kitchen:)

Harry Nutczak · Posted: Sep 09 2015 Post subject:

Philcancookph · Joined: 24 Dec 2015 Posts: 2 Location: Upstate sc

I did them in both my restaurants and was my number one seller. Rubbed, smoked, and then deep fried to order. Was doing about 25 cases a week between both stores.
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loungefly · Posted: Dec 25 2015 Post subject:

Very interesting thread. I've always wanted to do these at home but never got around to it.

Does anyone serve smoked wings without frying them afterward?

Also, what temp do you guys smoke them at and how long do they usually take?
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Harry Nutczak · Posted: Dec 26 2015 Post subject:

cjschuckwagon · Posted: Jan 27 2016 Post subject:

I dry rub and smoke only, very good but i havent tried selling them yet. Cj
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Swapspit · Newbie Joined: 21 Aug 2011 Posts: 31 Location: MN

i smoke them , refrigerate and then fry them off to order and finish with a dry rub. Yes profit margins on this are slim. I sell 2 full jumbo wings for $5 or a 3 wing platter with cornbread fritters and a side and a piece of texas toast for $9.99. We also toss them in a maple mustard sauce for our chicken n waffles for breakfast service.
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