Cooking for some friends of ours sons grad party coming up in a couple weeks. Expecting around 250 people. Buffet style serving line. They want me to smoke chicken wings. They are also having meat balls, salads, veggies, fruits etc. Basically a big grazing table. Very difficult to try to figure out how many wings to make. 3 per person?? I get some nice jumbo cut wings from my restaraunt supply outlet. 40 lbs of wings to a case. Just a guess is 8 to 10 wings per pound. They are pretty good sized. So I'm figuring 2 cases or 80lbs.
I always brine poultry first especially wings. I will need to brine ahead of time naturally. The grad party is on Friday. So I'm thinking I will brine Wednesday and take them out of the brine Thursday. Rinse in cold water put in zip locks and put in fridge. I wish I had enough room to spread them all out and air dry in the fridge but I don't have near the fridge room.
I'm going to be using my Arizona Outfitters Santa Maria with the vertical smoker. Here it is.
I'm doing the cooking on site of course. My plan is to fire up the vertical to around 275. There are 7 racks in the vertical so I will be able to make a lot of wings at one time. I will smoke them in the vertical until juices are running clear and they are done or nearly done. I will also have the Santa Maria fired up and running with a good base of oak coals. Once they come off the smoker they will hit the hot Santa Maria to add a little char and caramelization then into the steam table. Oh and sauce on the side for anybody who wishes.
Sound like a plan? What am I missing? Does my quanity sound right?
Any input appreciated.
I always brine poultry first especially wings. I will need to brine ahead of time naturally. The grad party is on Friday. So I'm thinking I will brine Wednesday and take them out of the brine Thursday. Rinse in cold water put in zip locks and put in fridge. I wish I had enough room to spread them all out and air dry in the fridge but I don't have near the fridge room.
I'm going to be using my Arizona Outfitters Santa Maria with the vertical smoker. Here it is.
I'm doing the cooking on site of course. My plan is to fire up the vertical to around 275. There are 7 racks in the vertical so I will be able to make a lot of wings at one time. I will smoke them in the vertical until juices are running clear and they are done or nearly done. I will also have the Santa Maria fired up and running with a good base of oak coals. Once they come off the smoker they will hit the hot Santa Maria to add a little char and caramelization then into the steam table. Oh and sauce on the side for anybody who wishes.
Sound like a plan? What am I missing? Does my quanity sound right?
Any input appreciated.