Chicken Wings, to precook or not, that is the question!
Hi, I have a small "snack shack" style take out wing restaurant. I have been in business 3 weeks or so and have yet to figure out how to pre-cook wings and hold them in a manner where they are servable to my customer. Anyone have any insight for me? I've heard to cook them at 350 for around 10 minutes, then recook them for another 5 minutes when ordered,,, does that sound right? And if so, how do I hold them until they are ordered?