40lbs Smoked Jumbo (6-8ct) Wingz. 10x a week. Then fried and tossed in sauce at service.
by Dick_Stubig
5 Comments
ShiftyState
This is going to be me tomorrow. Not quite that many, but I’ll smoke mine, vacuum seal them in portions, then air fry them when I’m ready to eat them. IMO, it’s probably one of the best methods for wings. What time/temp do you shoot for on the smoke?
Punch_Your_Facehole
Good lord that’s a great looking batch!
Espexer
What do you do to finish once they are going to the table, the sauces available? Are they always kept hot in the smoke barrel?
5 Comments
This is going to be me tomorrow. Not quite that many, but I’ll smoke mine, vacuum seal them in portions, then air fry them when I’m ready to eat them. IMO, it’s probably one of the best methods for wings. What time/temp do you shoot for on the smoke?
Good lord that’s a great looking batch!
What do you do to finish once they are going to the table, the sauces available? Are they always kept hot in the smoke barrel?
Smings
But what’s everybody else gonna eat?