Make Ahead Hot Wings?

[KimberBoh]

I have a reunion this weekend and I need to make a ton of hot wings. Probably 10 to 15 lbs worth. I usually bake them and then sauce them. My question is can I bake them on Friday, refrigerate and then sauce them cold on Saturday? They will be reheated when I get to the reunion, or I might just leave them room temperature. Does anyone know or has anyone done this? I want them to turn out well coated.

Thanks in advance,

Martha

[NulloModo]

Hmmm, if you have no facilities to reheat them at the reunion that might work. Although I would try to cook them as close to serving time as possible, the longer they sit, the less crispy they will be.

Then again, baking vs. deep frying is going to give you a less crisp product to start with, but holding of the saucing till the lst minute will help preserve some of it.

[Erasmus]

Yeah, what Nullo said.

I would also suggest that run a few tests before then. Just so you don't get any surprises, if you know what I mean. :sadblinky

I like them hot much more than cold. But they do work cold. Neither the sauce nor the wings are bacterialogical time bombs. In fact the sauce, if acidic enough, will retard the growth of nasties for quite some time.

If you can't rehaet at the reunion, and want them hotish, try heating them up before you go, make the sauce up to boiling and put it in some thermoses and apply the sauce at the reunion.

Bring a spare shirt. Just in case. :wave

[KimberBoh]

Thanks for your responses. I will be able to heat them at the reunion. I think I'll cook them in the morning and then sauce them when I get there. Thanks again for your help.

Martha

[ana]

If you have access to an electrical outlet you could use a nesco roaster to hold the wings the temp goes up to 400 on it and it wouldn't leave your wings soggy. I cook and roast in mine practically everyday. I have even baked a cake in it for someones birthday. hth :yes