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Oven baked chicken wings are great, they’re tender and succulent, and easy to cook. The secret to their success lies in the marinade and cooking method.
Marinating them in a flavorful homemade paste, and leaving them in the fridge for a couple of hours.
Placing them onto a baking tray with a wire rack, and turning them often until they’re crispy and golden brown. This is the way I’ve always cooked them at home.
What I Love About These Convection Oven Baked Chicken Wings
The best thing about baked chicken wings is they’re delicious, easy, and quick to cook, relatively cheap, and can be eaten at lunch or dinner.
They can take on many different flavors, adding a marinade and leaving them for as long as possible is a surefire way to make delicious chicken wings.
They can be grilled, broiled, then baked, or even cooked on the bbq. Chicken wings are so versatile. When it comes to looking for an easy weeknight dinner these convection oven baked chicken wings are awesome.
Make the marinade in the morning and marinade the chicken before you head off to work, then when you get home they’re good to go.
If you’re lucky enough to have some leftovers they’re great cold the next day or removed from the bone and slid into a sandwich for your lunch.
Chicken Wing Marinade
There are a variety of ingredients that I could use to make the marinade. What I used for this marinade is ginger, garlic, ground spices, cilantro or coriander stalks, salt, pepper, rice bran oil, and fresh grapefruit.
Chefs Tip: Using coriander stalks and roots for marinades works well as they have so much flavor locked inside of them. Crushed, blended, or minced will bring out much more flavor than the leaves.
Chiffonade (finely shredded) cilantro leaves sprinkled over finished dishes, add color, flavor, and aroma it also adds that professional touch. It goes great with Southeast Asian dishes, Thai, and Vietnamese. Cilantro is one of my favorite herbs.
However, in saying that Cilantro is one of those herbs that need to be used with a bit of restraint. When overused it can dominate dishes taking away the focus of the complete dish. Coriander stalks are so underrated when it comes to making marinades.
- The First Secret To Success is the marinade. I peel the ginger and slice it. I peel the grapefruit and remove the seeds, then dice and place into a Nutribullet or blender.
Along with all the other marinade ingredients and some Himalayan pink salt. Then blend to a smooth paste. I find the Nutribullet works best as it breaks down the fibrous ginger really well.
- Rub The Marinade all over the chicken wings, cover them with plastic wrap, and place them in the fridge for at least an hour, the longer the better.
Chefs Tip: Marinading the wings before you head off to work can save you time when you get home. The marinade will have time to do its job and impart the all-important flavor to the chicken.
Do You Season Chicken Before Cooking?
When you are marinating chicken don’t season the chicken, season the marinade. Seasoning the chicken and then letting it sit for an hour or so, will make the chicken dry. Salt directly sprinkled onto the chicken will draw out the moisture and make it dry when cooked.
How To Cook The Best Crispy Oven Baked Chicken Wings
- The Second Secret To Success is the cooking method. Place the oven baked chicken wings on a baking tray with a wire rack.
By placing them on a wire rack the heated air from the convection oven flows over and around the chicken wings. This evenly and quickly cooks them, this results in deliciously succulent chicken wings with crispy skin.
- Cooking Time Is A Critical Factor, cook them for too long and they’ll dry out. I cook them under the grill or broiler at 200°C or 392°F for the first 10 minutes, turning them once. Then I’ll switch the convection oven to bake at 175°C or 347°F and cook them for 20-25 minutes, turning them once again.
Chef Tip: If you’re cooking with a conventional oven (without a built-in fan inside the oven) set the temperature of the oven to 190°C or 374°F and bake for 5-10 minutes longer.
What Is The Secret To Crispy Chicken Wings?
The secret to crispy chicken wings is cooking them on a baking tray with a wire rack in a convection oven. Start the wings off under the grill or broiler, then bake at moderately high heat – 175°C or 347°F for around 25 minutes.
A Convection Oven has a built-in fan on the inside of the oven and an exhaust system. The fan blows heated air around the food and out the exhaust, making it cook faster.
This helps the whole oven to keep a constant temperature, so there are no hot or cool spots. The heated air works to allow the food to cook more evenly and efficiently.
- If you don’t have a convection oven, don’t worry you can use a normal oven. You’ll need to grill or broil the wings for maybe 5 minutes longer and bake them at 195°C (383°F) for 30-35 minutes, they should be crispy and delicious.
When the oven baked chicken wings are done remove them from the oven and let them sit on the rack for about 5 minutes.
I then place them into a bowl and toss them in barbeque sauce. I used Sweet Baby Ray’s bbq sauce. Also, dice the tomato and bell pepper and garnish the chicken wings.
The bbq sauce adds another layer of flavor and the diced fresh tomatoes and peppers add a freshness that helps temper and balance the dish.
Here is my recipe for convection oven baked chicken wings.
Cooking Is A Science And A Skill
Cooking is a science and a skill that requires a deep understanding of both the technical and creative aspects. Cooking is also a matter of precise measurements and ratios.
For example, baking is particularly sensitive to accurate measurements and temperatures. A slight deviation in the amount of an ingredient or cooking degrees can result in a completely different outcome.
So, to help you here is a handy little unit converter tool for cooking without guesswork.
Oven Baked Chicken Wings
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PREP TIME: | 20 mins
COOK TIME: | 40 mins
MARINATING TIME: | 1 hr
TOTAL TIME: | 2 hrs
SERVINGS: | 4 people
AUTHOR: | Shannon The Helpful Chef
Oven baked chicken wings are great, they’re tender, succulent, and easy to cook. The secret to their success lies in the marinade and cooking method.
1 Baking Tray with wire rack
1 Nutribullet benchtop blender
- 800 g Chicken wings cut in half and wing tips removed
- 1 Grapefruit peeled, diced and seeds removed
- 25 g Ginger ½ thumb sized piece, peeled
- 25 g Garlic 5 cloves
- 10 g Coriander 5-6 stalks washed
- 2 tbsp Oil vegetable
- 1 tbsp Paprika smoked
- 1 tbsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Curry powder Sri Lankan
- ½ tsp Salt Himalayan pink
Condiments and Garnish
- 1 Tomato diced
- 1 Green bell pepper seeds removed and diced
- ½ cup Barbeque sauce Sweet Baby Ray's
- ¼ tsp Salt Himalayan pink
- ¼ tsp Black pepper freshly ground
Making The MarinadeI peel the ginger and slice it. I peel the grapefruit and remove the seeds, then dice and place into a Nutribullet or blender. Along with all the other marinade ingredients and ½ teaspoon of Himalayan pink salt. Then blend to a smooth paste.See AlsoWhat is the difference between convection and conventional baking?how long to cook frozen chicken nuggets in convection ovenFRIED CHICKEN SNACK BURGER
Place The Chicken Wings into a bowl and pour the marinade over the top. Then rub it into the wings. Cover the bowl with plastic wrap and place the marinated wings into the fridge for at least an hour. The longer the better.
Lay The Chicken Wings onto a baking tray with a wire rack and turn the grill or broiler on and set the temperature to 200°C (392°F). Place the baking tray under the grill for about 5 minutes or until they start to caramelize then turn them over. When the other side has browned up nicely switch the convection oven to bake and set the temperature to 175°C (347°F) and cook for 20-25 minutes turning once again.
Check If The Wings Are Cooked you can use an instant-read digital food thermometer it should read 74°C (165°F) or above. If you don't have a digital food thermometer you can pierce one wing with a knife to see if the juices are clear and the meat is white, not pink. Let them set for 5 minutes.
While The Wings Are Cooking dice the tomato and bell pepper. Place them into a bowl and season with salt and pepper.
Plate The Chicken Wings Toss the oven baked chicken wings in your favorite barbeque sauce, I'm using Sweet Baby Ray's. Place them onto a plate, sprinkle over the diced tomato and bell peppers and they're ready to eat.
- Use fresh not frozen chicken wings, and they should be cut in half at the wing joint and the wing tips removed. Don’t throw away the wing tips they make fantastic chicken stock.
- Use coriander stalks or roots for the marinade. When crushed or blended they release all that beautiful flavor locked inside of them.
- Marinade the chicken wings for as long as you can. For the best results marinate them the night or morning before you cook them.
- Cook the chicken wings on a baking tray with a wire rack. Grill or broil them for the first 10 minutes then bake them, they will crisp up nicely.
- If you’re cooking with a conventional oven (without a built-in fan inside the oven) set the temperature of the oven to 190°C or 374°F and bake for 5-10 minutes longer.
Serving>1 serve | Calories>425kcal | Carbohydrates>29g | Protein>22g | Fat>25g | Saturated Fat>5g | Polyunsaturated Fat>6g | Monounsaturated Fat>12g | Trans Fat>0.2g | Cholesterol>83mg | Sodium>1036mg | Potassium>567mg | Fiber>3g | Sugar>18g | Vitamin A>1637IU | Vitamin C>57mg | Calcium>75mg | Iron>2mg
COURSE: Main Course
CUISINE: New Zealand
KEYWORD: Chicken Wings Oven Baked Simple
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