ISO Chicken wings help (sticking)

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In the Kitchen

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Aug 25, 2004
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When I make chicken wings, have to put in oven on baking sheet. When they are finished I have hard time getting them off the baking sheet. Is there something I should do to try to keep the skin on? I do like to put some kind of sauce on them but what a mess! Thanks
 
ITK, try the non-stick foil sold by Reynolds. It's called "Release" and is amazingly non-stick. I keep a roll of it for purposes you are describing. It's a little expensive, but I don't use it that often. I'm glad I have it when I need it.
 
thanks

Do thank you. It is so messy when I have to let the pan soak. Katie, never knew there was no stick aluminum, sounds great. Parchment paper I do have but never thought about. Spraying the baking sheet sure didn't work for me, still had to scrape the skin off. I will try these and see results. Guess everyone knows what I go through with the sticking wings!
 
The foil that Miss Katie suggested will probably work. Also, if possible a heavier weight pan might also help. A couple of cast iron skillets maybe?
 
I bake my wings on my baking stone and have never had a problem with sticking. No need for oil or anything else.
 
I'm a traditionalist. I deep fry my chicken wings, exactly the way Frank & Teressa Bellissimo did. I also use their original sauce recipe, which a friend conveniently swiped while working his way through the University of Buffalo at the Anchor Bar!
 
Tried and Success

Aria said:
I am with Katie, Use Reynolds Release Foil.

You are right! First time I ever had wings that had half of them on the baking sheet. Thanks Katie, you are a winner. What a wonderful product. Worth the price when it helps like this. Next time I will try the parchment paper.

Any other successes keep us up to date. I never even take time to see something new. I do appreciate your time.
 
Alittle oil on the pan works for me... but Katies method sounds effective too, if its workin for ya, keep at it!
 
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