Re: Wings

[DOMINIOS@aol.com]

I sell over 500 orders of wings a week and i am a big advocate of the wing
boxes. The reason why i swithched 2 years ago is because the styrofoam keeps
the moisture in and the wings become wet and soggy (ALWAYS). I currently put
the wings through the oven twice and then place a sheet of aluminum foil on
the bottom of the wing box(2f or 20 piece...and so on) , then shake wings in
baine marrie and then pour the wings nto the box. It is worth the extra penny
or two in cost. If you choose the box method you will always deliver a crispy
wing and thats what the customer wants. So why don't you all give the
customer what they want. The sauce does not drip out of the side if you fold
 the sheet of foil around the wings. Just compare the two ways and wait 10
minutes as if you were the customer getting them 10 minutes after they come
out of the oven.

Tony Maestri