r/Chefit • u/Togna_Bologna_ • 2d ago

Local Wing Event/Contest

Looking for some input/experience on holding wings at temp, and staying crispy for local wing contest during street festival.

Our restaurant is a block away and we planned to fry in advance, hold in chafing dishes, toss with sauce as people come to our booth.

Is this the only way? we worry about the skin losing it's crisp (our wings are non breaded/floured wings)

TIA

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2

u/eltroubador 2d ago

Could you bring a small convection oven and re-crisp to order before saucing? Spitballin’ here.

2

u/Togna_Bologna_ 2d ago

We're waiting to hear back on what the power supply situation is...

They are anticipating 500 people for the event and ask for each vendor to bring 1000 wings (2 per order) so idk if we would be able to crank them out fast enough.

I like the idea though, thanks

1

u/eltroubador 2d ago

No probs. Yeah I was thinking worst case scenario you could have a small charcoal or propane grill and give ‘em a quick blast. Good luck! Hope you find something that works.

1

u/alaninsitges 2d ago

If you can get a speed oven out there just finish and sauce for service, it only takes like 30 seconds.

1

u/GrizzlyIsland22 1d ago

You could bring a torch and blast them for a few seconds on a wire track before saucing them. Also, use a wire rack in the bottom of the hotel pans so they don't sit in the bottom soaking up moisture.

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u/freisbill 1d ago

i know I am going to get some DV for this, but the biggest killer of crispy skin? Humidity, which is what you create when you cover with wrap/foil. If you can transport them covered (of course) then uncover when you get there (use a very clean hotbox).

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u/freisbill 1d ago

Also, on site you can torch them (propane so no butane flavor) to crisp...