My convection 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.

I Marinade them in a flavorful homemade paste made from grapefruit, coriander stalks, ground spices, fresh garlic, and ginger. Then I leave them in the fridge for several hours.

I place them onto a baking tray with a wire rack under the salamander grill and turn them often. I then turn the convection oven to bake and finish them until they’re crispy and golden brown. This is the way I’ve always cooked them at home.

Convection ovens work best at higher temperatures. For extra crispiness, aim for 210°C (410°F) or even up to 220°C (428°F) when baking the wings. The high heat combined with the convection fan will help crisp the skin.

These convection oven baked chicken wings became an instant family favorite the first time I cooked them. Their irresistible appeal lies in the perfect balance of crispy exterior and juicy tenderness. The marinade is the ultimate taste, akin to the cherry on top of a cake.

To make my chicken wings even better, I generously drizzle barbecue sauce over them and sprinkle diced tomatoes and bell peppers on top. This adds a refreshing touch that beautifully complements the chicken’s delicious crunch.

Convection Oven Baked Chicken Wings Ingredient Deep Dive

These ingredients work together harmoniously to create a zesty, delicious marinade for chicken wings. The combination of citrus, spices, and aromatics adds layers of flavor.

• Grapefruit — I’ve only started using grapefruit in marinades, and the results have been delicious. It adds a fresh, citrusy flavor to the marinade. Grapefruit acidity helps tenderize the chicken and adds a refreshing zing.
• Ginger — This adds warmth and depth to the marinade. Its spicy and slightly earthy flavor complements the citrus notes from the grapefruit. Ginger contains enzymes that help tenderize meat, resulting in tender chicken wings.
• Garlic — This is a marinade staple due to its intense flavor and aroma. It adds complexity to the marinade and infuses the chicken wings with a rich, savory taste. Garlic also has natural antibacterial properties, which can help preserve the chicken as it marinates.
• Coriander — This marinade uses coriander (cilantro) stalks and ground coriander. The stalks add freshness and a hint of citrus flavor, while the ground coriander contributes a warm, earthy aroma.

• Vegetable Oil — I’m using rice bran oil. This acts as a carrier for the other ingredients, helping them penetrate the chicken wings. It also helps to keep the chicken moist during cooking and prevents it from sticking.
• Paprika — I’m using sweet smoked paprika. This provides a subtle smokiness and vibrant red color to the marinade. The paprika’s smokiness enhances the chicken wings’ grilled or roasted flavor.
• Ground Cumin — It adds an earthy and slightly nutty flavor to the marinade. It complements the other spices and helps balance the citrusy and aromatic elements. Cumin also has a robust flavor that stands up well to bold flavors.
• Curry Powder (Sri Lankan) — It adds complexity and depth to the marinade with a subtle hint of warm heat and sweetness. Combining spices with curry powder adds an underlying flavor profile to the chicken wings.
• Himalayan Pink Salt — Salt is essential in marinades. It helps to season the chicken wings, allowing the flavors to penetrate the chicken. I always use Himalayan pink salt, which adds a delicate mineral flavor.

Making The Chicken Wing Marinade

This chicken wing marinade is enough for 1 kg (2.2 lb) chicken wings. It can also be used to marinate chicken thighs or drumsticks.

• 1 Grapefruit peeled (diced and seeds removed).
• Ginger ½ thumb-sized piece (peeled and sliced).
• 5 cloves of Garlic.
• 5-6 Coriander stalks (washed).
• 2 tbsp Oil vegetable (rice bran).
• 1 tbsp Paprika smoked.
• 1 tbsp Ground coriander.
• 1 tsp Ground cumin.
• 1 tsp Curry powder Sri Lankan.
• ½ tsp Himalayan pink salt.

1. Add the grapefruit, ginger, garlic, coriander stalks, spices, oil, and salt to a Nutribullet and blend to a smooth paste. I use a Nutribullet blender because it really breaks down the fibrous ginger.
2. Rub the marinade all over the chicken wings, cover them with plastic wrap, and refrigerate for at least an hour—the longer, the better.

Make the marinade in the morning and marinate the chicken before you head off to work. When you get home, they’re good to go.

How To Cook The Best Crispy Convection Oven Baked Chicken Wings

3. This is the secret to cooking great convection oven baked chicken wings is the cooking method. Place the 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, resulting in deliciously succulent chicken wings with crispy skin.

Cooking Time And Temperature Is A Critical Factor

Cooking chicken wings is a science; this method works well. I cook them under the salamander grill at 200°C (392°F) for 10-15 minutes, turning them often.

Then, I switch the convection oven to bake mode. I aim for 210°C (410°F) or even up to 220°C (428°F). Then, bake the wings for 20-25 minutes, turning them again.

Adding The Final Touches To The Crispy Chicken Wings

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 placed the wings in a bowl and tossed them in barbecue sauce—I used Sweet Baby Ray’s barbecue sauce. I add diced tomato and bell pepper to garnish the chicken wings.

The barbecue sauce adds another layer of flavor. The diced fresh tomatoes and peppers add a freshness that helps temper and balance the dish. Enjoy your delicious 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.

Convection Oven Baked Chicken Wings

No ratings yet

PREP TIME: | 20 minutes mins

COOK TIME: | 40 minutes mins

MARINATING TIME: | 1 hour hr

TOTAL TIME: | 2 hours hrs

SERVINGS: | 4 people

AUTHOR: | Shannon The Helpful Chef

PIN PRINT RECIPE

DESCRIPTION

DISH SUMMARY

Convection oven baked chicken wings. Take advantage of your convection oven. The secret to their success lies in the cooking method and fantastic marinade.

Equipment

• ▢
  Cookware
• ▢
  Kitchen Gadgets
• ▢
  Kitchen Knives

Ingredients

1x2x3x

US CUSTOMARYMETRIC

• ▢ 800 g Chicken wings cut in half and wing tips removed

Wing Marinade

• ▢ 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

Instructions

SHOWHIDE

• Making The Marinade Add the grapefruit, ginger, garlic, coriander stalks, spices, oil, and salt to a Nutribullet and blend to a smooth paste. I use a Nutribullet blender because it breaks down the fibrous ginger really well.
  
• Place The Chicken Wings: in a bowl and pour the marinade over them. Rub the marinade all over the wings, cover them with plastic wrap, and refrigerate for at least an hour—the longer, the better.
  
• Cooking The Chicken Wings — Lay the chicken wings onto a baking tray with a wire rack. Turn the salamander grill on and set the temperature to 200 °C. Place the baking tray under the salamander grill for about 10-15 minutes or until they start caramelizing, then turn them over. When the other side has browned up nicely, switch the convection oven to bake, set the temperature to 200 °C or 220 °C, and cook for 20-25 minutes, turning often.
  
• Check If The Wings Are Cooked — You can use an instant-read digital food thermometer it should read 75 °C 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.
  
• Plating 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.
  

Chef Tips

CHICKEN WING MARINATING TIPS

• Use fresh, not frozen, chicken wings. 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.
• Marinade — Use coriander stalks or roots for the marinade. When crushed or blended, they release all that beautiful flavor locked inside.
• Marinade the chicken wings for as long as you can. Marinate them the night or morning before you cook them for the best results.

TIPS FOR THE PERFECT OVEN BAKED CHICKEN WINGS

• Use A Wire Rack—Placing the marinated chicken wings on a wire rack set over a baking tray allows air to circulate around them. This helps them cook evenly and become crispy on all sides.
• Single Layer — Arrange the wings in a single layer on the wire rack set over a foil-lined baking sheet. This allows the hot air to circulate around the wings evenly, crisping up all sides.
• Start With A Broil Or Salamander Grill — For an extra crispy exterior, broil the wings briefly (4-5 minutes). Turn often and keep a close eye on them to prevent burning. This seals in the flavors and juices.
• Rotate Wings — Periodically rotate the chicken wings during cooking to ensure even browning and consistent cooking.
• Bake At High Temperatures — Convection ovens work best at higher temperatures. For extra crispiness, aim for 210°C (410°F) or even up to 220°C (428°F) when baking the wings. The high heat combined with the convection fan will help crisp the skin.
• Bake Until Crisp — Don’t be afraid to bake the wings until they are crispy and golden brown. The convection oven’s drying power will help achieve that desirable crunch without overcooking and drying out the meat.

Nutrition

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

|

Convection Oven

|

Marinated Wings

This recipe and its accompanying photographs are protected by copyright. While we encourage you to share or link back to this recipe. We ask that you do not copy and paste the full recipe onto social media or your blog.

Loved this recipe?Mention @number8cooking or tag #number8cooking!