How long can I hold twice fried chicken wings?

Hi all!

New to this sub. Just had a question. My parents own a fried chicken restaurant and we are experimenting with twice fried chicken to change our process to make better fried chicken wings, while at the same time decreasing wait times for our customers . We were wondering after the first fry how long do you think we could hold the chicken for before doing our second fry and serving it to the customer. We were thinking to put the chicken after our first fry in a heating cabinet that can hold meats anywhere from 165-200 degrees F and then once we receive an order to do the final fry. For more context we use a wet batter with a combination of APF and Potato Starch. What do you all think would be the maximum time we can keep the chicken in the heating cabinet, before having to make a new batch.

Thanks in advance.

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