Don't!! I feel like I was hit by a truck today!
I did a grad party yesterday and the grad requested chicken wings. I guess probably 200 people showed maybe 225. Besides chicken wings I provided Swedish meatballs. For these I went to a restaurant that a friend owns and he did up 2 pans full for me so all I had to do was pick them up and throw them in the steam table. Also pulled pork and Dutch's beans. So all I really cooked on site were the wings. No pics as I didn't have time to take pics.
I would cook a metric ton of ribs before doing that again! I bought the wings already cut and jumbo size. These went about 6 wings to a pound. I used my Santa Maria wood fired grill I kept one side hot while the other side was used for moving wings off the fire so they wouldn't get charred and then back again. I kept monitoring internal temp to make sure they were done to proper temp before serving.
I had the vertical going as well. Wings would be put in the vertical to get some smoke for a hour or so while I grilled a batch on the Santa Maria. When the grilled ones were ready they would get moved to the steam table for serving and the next batch would come out of the smoker to be grilled.
All in all about 9 hours of standing and wing flipping and tending 2 fires! That was probably one of the most tedious cooking events I have done and without a doubt the most labor intensive.
But as always the rewards were there. Tons of compliments and interested on lookers. One older guy even pitched in and helped me out for about 45 minutes.
Today I have a complete understanding of how many chicken wings are in 80lbs!
I would cook a metric ton of ribs before doing that again! I bought the wings already cut and jumbo size. These went about 6 wings to a pound. I used my Santa Maria wood fired grill I kept one side hot while the other side was used for moving wings off the fire so they wouldn't get charred and then back again. I kept monitoring internal temp to make sure they were done to proper temp before serving.
I had the vertical going as well. Wings would be put in the vertical to get some smoke for a hour or so while I grilled a batch on the Santa Maria. When the grilled ones were ready they would get moved to the steam table for serving and the next batch would come out of the smoker to be grilled.
All in all about 9 hours of standing and wing flipping and tending 2 fires! That was probably one of the most tedious cooking events I have done and without a doubt the most labor intensive.
But as always the rewards were there. Tons of compliments and interested on lookers. One older guy even pitched in and helped me out for about 45 minutes.
Today I have a complete understanding of how many chicken wings are in 80lbs!
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