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I’ve made every kind of wing you can imagine – pressure cooked wings, grilled wings, crisp lid wings, and of course, crispy air fryer wings (those are amazing and my #1 blog post and super popular on my YouTube channel here.)
He likes them all. But it was only when I made these convection oven chicken wings that he went all goo-goo, gaa-gaa. He ate the entire batch in about 5 minutes. And has been very insistent that I add this recipe to my blog. Yes, they’rethatgood!
So here it is – the complete version of my awesomely tasty, super crispy on the outside but juicy and tender on the inside baked wings. (And, yes, they can also be cooked in an air fryer in you have one of those.) And check out my air fryer chicken tenderloins here if that’s more your style.
Convection oven chicken wings turn out great! The constantly circulating hot air cooks them fairly quickly and also crisps up the skin of the wings. (See below for additional tips for crispy wings!)
The key to convection cooking is to not overcook the wings. You don’t want to dry them out. So start looking at the wings 30 minutes into the cooking process to see if they are done.
Not only do you still get the flavors you love, but you cut down on calories and fat. Plus, you will find clean up after baking far easier than cleaning out the fryer. I’ll be honest. That is my favorite argument for oven-crisping anything!
Their report also that Americans prefer to eat chicken wings at a particular time — gametime! It turns out that 65 percent of people prefer to consume this treat while watching a sporting event.
If you decide to bake chicken wings in the oven, you use a dry heat that can make an equally crispy, delicious bite. Plus, you bring the bold flavors that you expect in the dry rubs and sauces that season the meat.
For each blend, you should put the herbs and spices into a food processor or spice mill to grind them into similar textures and sizes. Uniformity is the key to even coating of the wings.
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