These wings are perfectly crisp on the outside, juicy on the inside, and ready to be tossed in your favorite wing sauce—whether you like them fiery, tangy, or sweet. Made in your Whynter TSO-488GB Steam Combi Oven, they come out perfectly cooked every time.
Ingredients
2 to 3 lbs chicken wings, split, tips removed
1 tbsp aluminum-free baking powder
1 tsp salt
1 tsp garlic powder
1 tsp paprika
½ tsp black pepper
½ to ¾ cup of your favorite wing sauce
Prep
Pat wings very dry with paper towels. Do not skip this.
Toss wings with baking powder and seasonings until evenly coated.
Arrange wings on a baking pan or perforated tray so air can circulate.
Cook
Step 1: Steam + Convection
Set oven to 400°F
Steam level 20 to 30 percent
Cook for 25 minutes
This renders fat and keeps the meat juicy.
Step 2: Crisp
Turn steam off
Increase temperature to 425°F
Cook for 15 to 20 minutes, flipping once, until wings are deeply browned and crisp.
Sauce and Finish
Toss hot wings with your favorite wing sauce until evenly coated.
Return wings to the oven at 400°F, no steam, for 5 to 7 minutes to set the sauce.
Serve
Serve immediately with celery, carrots, and your preferred dipping sauce.
