Hi all,
I've been doing smoked and deep fried chicken wings like described on this site for years. Always a crowd pleaser. The trouble is, sometimes I travel to parties, especially on super bowl Sunday, and I've always found that sometimes the wings are a little soggy after I sauce them and put them in foil trays for transport. I suppose I could put the sauce on right before serving, but that would involve making it there, or making it separate and keeping it warm, and I think the wings might still get soggy under foil.
Does anyone have any tips on avoiding this?
I've been doing smoked and deep fried chicken wings like described on this site for years. Always a crowd pleaser. The trouble is, sometimes I travel to parties, especially on super bowl Sunday, and I've always found that sometimes the wings are a little soggy after I sauce them and put them in foil trays for transport. I suppose I could put the sauce on right before serving, but that would involve making it there, or making it separate and keeping it warm, and I think the wings might still get soggy under foil.
Does anyone have any tips on avoiding this?