How to Bake Wings in a Convection Oven

Glazed and baked chicken wings

Convection ovens differ from conventional ovens in one major way: A convection oven has a fan. This fan moves the heated air around the food, cooking it faster and more evenly than a conventional oven. Although your basic recipes stay the same, some time and temperature adjustments must be made. Generally, when baking in a convection oven follow the "25/25" rule: Bake at 25 degrees less than you would in a conventional oven and for 25 percent less time. Convection ovens are especially useful in professional kitchens because of their reduced cooking time, energy efficiency and dependable cooking result.

Things You'll Need

• 1/2 cup balsamic vinegar
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tbsp. sriracha chili sauce (adjust to taste)
• Mixing bowl
• Whisk
• 3 large cloves garlic, chopped
• 3 tbsp. ginger, chopped
• Large freezer bag
• 2 lbs. chicken wings, tips removed
• Parchment paper
• Shallow baking pan or dish
• Chopped scallions

Instructions

1. 

   Fresh ginger root

   Combine the vinegar, honey, soy sauce and sriracha into a mixing bowl, and whisk until the honey is dissolved. Add the garlic and ginger to the mixture in the bowl.

2. 

   Marinate the chicken wings in the refrigerator.

   Pour the mixture into a large freezer bag, place the chicken wings in the bag and seal it. Gently shake the bag, ensuring that the chicken is well covered with the sauce. Place the freezer bag into the refrigerator for two hours.

3. 

   Convection ovens cook at lower temperatures than conventional ovens.

   Cover the bottom of your baking pan with a length of parchment paper. Remove the chicken wings from the plastic bag and arrange them in the baking pan, reserving the sauce mixture. Place the pan in the oven. (There is no need to preheat a convection oven.)

4. 

   The cooked marinade makes a dipping sauce.

   Bake the chicken wings for 30 minutes at 325 degrees. While the chicken wings are baking, pour the leftover mixture into a sauce pan and heat over low flame for 10 minutes, until thickened.

5. 

   A table-top convection oven

   Check your chicken wings at 25 minutes. Poke a wing with a knife; the juices will be clear when they are fully cooked. Remove the baked chicken wings from the convection oven and brush them with the thickened sauce. Garnish the glazed wings with chopped scallions and serve.

Tips & Warnings

• Use a shallow baking pan or baking sheet. Air circulation is important in convection ovens, so the baking dish should not block too much of the air.

• Read the manufacturer's guide thoroughly before using your convection oven.

• Do not cover the racks of a convection oven with foil.

References

• General Electric: Convection Oven Owner's Manual

Resources

• Convection-Calculator.com