Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
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Weber Rotisserie for 22†Kettle
1st gen FireBoard
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Set of Grill Grates
Okay, so for my daughters high school graduation party she requested finger foods be served and specifically asked for some chicken wings. We are planning for close to 50+ people so I would love to get a jump on cooking some of the food. I've done the smoked and fried chicken wings before but have always fried them right after smoking. I'm wondering if I could cook these a day or so before, throw them in the fridge and do a quick flash fry the day of?
Does anyone see an issue with this plan? Will they turn out soggy or dry?
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
You can most certainly do that. The best fried wings are "par fried" first, then fried a second time at a higher temperature to crisp them up, right before serving. I would think smoking them the day before, then refrigerating, then doing a quick fry to crisp up for a minute or three the day of will do the trick.
I first dug into this when watching the cook at a local place that has the Pitmaster Club wings in the county. It's Korean owned, and I was watching the guy behind the counter take par fried wings out of the fridge and dump them in the oil as he struggled to keep up with the lunch rush. I imagine they par fry all the wings first thing in the morning, then refrigerate for the lunch rush.
I didn't think it would be an issue but since i've never done it this way i was just curious if I would lose any quality like the wings would/could turn out drier or something.
When using my deep fryer, I always fry em twice. 10min @325* Let em rest and toss em back in @375* or so for another 5min.
So I would agree with jfmorris
I have done something similar many times. When tailgating I have smoked the wings the day before and then reheated them on a grill at the game. Helps crisp the skin back up, and people always rave. I would think frying them would work even better!
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