Hi everyone, I just wanted to share a problem that I solved. I am certain that someone already figured this one out a long time ago..but this is new for me. I like to cook chicken and it is rare that I cook the chicken as a whole. People usually order their favorite parts. I cook a lot of jerk chicken. I find that the wings stick to whatever I cook them on unless the surface is flat(like a cookie tray). But if I use a tray I find that I lose smokey flavour.So this week I stumbled on steam table pans...I bought two the demensions are 20in7/8 long by 12in13/16 wide by 2.5in deep the pans are also perforated..the holes are on the bottom and sides of the pan. This allows all the smoke you could want to get the job done.I sprayed the pans with pam.I set the temp at 300 degrees. I put in about 50 spilt wings per pan.I put them on levels 2&3 for 3hrs. I opened the door after 2hrs and switched the pans around. One hr later they were done. They were beautifully brown.I slid them out of their pans and of course tried them. They were by far the best wings I have ever done. They did not stick to the pans amd clean up was a cinch.I have another order for 300 hundred jerk wings today and I am very confident that I will be pleased with the end result. So I offer this little tip up for those of us who feel frustrated when we have chicken that sticks to the grill..try these pans.Rob
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