Those wings look great!!!
I am a chef of The Smokehouse Restaurant on Lake Oconee in Eatonton, Ga. Fairly new here, but thought I would throw my two cents in. I left the Ritz Carlton to take over this restaurant and boy we made some major changes. The one good thing that the previous chef did was purchase a Southern Pride SPK500 commercial smoker. I getting pretty good at the smoke game, but never to arrogant to turn down advice. Anyway, I smoke 30# of wings every other day. I run them at 225 for almost 3 hours. Normally I would assume they are overcooked, but after getting cooled and wrapped, all I do is drop them is fry oil for about 30 secs. Is there a better way to them, or should I say, a way to preserve the shelf life longer?