Are you tired of trying to make restaurant-quality chicken wings at home but always ending up with soggy, disappointing results? You’re not alone! I’ve been trying to make the best chicken wings at home for years, and I’m excited to tell you that using a convection oven is the key to success you’ve been waiting for.
My husband is basically a chicken wing fanatic (he could probably live on them alone!), so I’ve tried EVERY method possible. But when I finally perfected these convection oven chicken wings? He literally ate the entire batch in 5 minutes flat!
Why Convection Ovens Make the Best Chicken Wings
Most ovens cook food evenly, but convection ovens cook food faster and more evenly by moving hot air around the oven. This steady flow of air is perfect for making the outside crispy while keeping the inside juicy and tender.
The results? Wings that are:
- Incredibly crispy on the outside
- Tender and juicy on the inside
- Evenly cooked throughout
- Ready in about 30-45 minutes
Let me show you exactly how to make them!
The Secret Ingredients for Crispy Wings
Before diving into the recipe. let’s talk about what makes these wings special
The Baking Powder Trick
This is the absolute KEY to getting super crispy skin, so don’t skip it! Just 1 tablespoon of baking powder (NOT baking soda!) makes all the difference in achieving that restaurant-quality crunch.
The Perfect Spice Blend
I’ve tested dozens of combinations, but this one hits all the right notes:
- Paprika for color and flavor
- Sugar (coconut sugar or brown sugar) for a touch of sweetness
- Garlic powder for savory depth
- Cayenne pepper for a little kick
- Salt and pepper (added after cooking!)
- A hint of cinnamon (my secret ingredient that makes people say “wow!”)
Step-by-Step: How to Cook Chicken Wings in a Convection Oven
Ingredients You’ll Need:
- 1.5-2 pounds fresh chicken wings (tips removed, separated into wingettes and drumettes)
- 1 tablespoon baking powder (NOT baking soda!)
- 1 tablespoon paprika
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (adjust to your heat preference)
- 1/4 teaspoon cinnamon
- 1/2 teaspoon salt (to add AFTER cooking)
Equipment:
- Convection oven
- Cooling rack
- Rimmed baking sheet
- Paper towels
- Large mixing bowl
- Tongs for flipping
Instructions:
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Preheat your convection oven to 425°F (220°C).
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Prep your baking sheet setup. Line a rimmed baking sheet with aluminum foil or parchment paper for easy cleanup. Place a cooking rack on top and spray it with non-stick cooking spray. (This setup keeps the wings from sitting in their own juices and helps them crisp up on all sides.)
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Pat the wings DRY! This step is absolutely critical! Use paper towels to thoroughly dry the chicken wings. The drier they are before seasoning, the crispier they’ll get.
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Mix your spices. Mix the sugar, garlic powder, pepper, cayenne, cinnamon, and baking powder in a large bowl with a whisk until everything is well mixed.
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Season the wings. Toss the dried wings in the spice mixture, making sure they’re evenly coated on all sides.
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Arrange on the rack. Lay the wings out in a single layer on the cooling rack that has been prepared, leaving some space between each one to let air flow.
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Bake to perfection. Place the wings in the preheated convection oven and bake for 30-45 minutes. Flip the wings over every 15 minutes for even browning. Start checking for doneness at around 25-30 minutes.
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Check for doneness. Wings are done when the skin is crispy and golden, and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
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Rest and salt. Let the wings rest for 5-10 minutes after removing from the oven (this is the hardest part!), then sprinkle with salt before serving.
Troubleshooting Tips for Perfect Wings
Wings Not Crispy Enough?
- Make sure you dried them THOROUGHLY before seasoning
- Check that you used baking POWDER (not soda!)
- Your oven might need a slightly higher temperature – try 450°F
- Wings might need a few more minutes in the oven
Wings Too Dry?
- They may have cooked too long – start checking earlier next time
- Your convection oven might run hot – try reducing the temperature slightly
- Make sure you’re using fresh, not previously frozen wings if possible
Wings Sticking to the Rack?
This is common and totally worth the little extra cleanup! Spray the rack generously with non-stick spray beforehand, and soak it in warm soapy water after use for easy cleaning.
Serving Suggestions
These wings are absolutely delicious on their own, but you can take them to the next level with:
- Classic dipping sauces: Ranch, blue cheese, honey mustard
- Tossing sauces: Buffalo sauce, BBQ sauce, honey garlic
- Sides: Celery and carrot sticks, air fryer broccoli, or french fries
FAQ: Your Wing Questions Answered!
Can I use frozen wings?
Yes! But for best results, thaw them completely first and pat them VERY dry before proceeding with the recipe. If cooking from frozen, you’ll need to add about 10-15 minutes to the cooking time.
How long exactly should I cook the wings?
Everyone’s convection oven is slightly different. I find 35-40 minutes is perfect in my oven, but start checking at 25 minutes and go from there. They’re done when the skin is crispy and the internal temperature reaches 165°F.
Why add salt AFTER cooking?
Salt draws out moisture, which is the enemy of crispy skin! Adding it after cooking ensures maximum crispiness while still getting that perfect flavor.
Can I make these ahead of time?
These wings are best served fresh out of the oven after a brief rest. If you need to make them ahead, reheat them in a 375°F convection oven for 5-7 minutes to crisp them back up.
What if I don’t have a convection oven?
You can use a regular oven, but increase the temperature to 450°F and expect a longer cooking time (about 45-50 minutes). They won’t get quite as crispy, but they’ll still be delicious!
The Bottom Line
Once you try making chicken wings in a convection oven, you’ll never go back to any other method. The combination of dry wings, baking powder, and circulating hot air creates that perfect crispy-outside, juicy-inside texture we all crave.
I was genuinely shocked at how much better these turned out than even restaurant wings! My family actually begs for these instead of takeout now, which is a huge win for both my wallet and my pride as a home cook.
Happy cooking!
Pro tip: If you’re cooking for a crowd, you can double the recipe but may need to increase cooking time slightly and rotate the trays halfway through for even cooking.
MORE CHICKEN RECIPES FROM OUR CONVECTION PAGE
YOUR RECIPE FOR STEAM COOKING
One way to achieve great results when roasting is to first cook the meat at a low temperature then finish cooking it on high heat. This method ensures the meat is tender and juicy but also has a nice crisp crust.
This way of cooking chicken wings won’t make them as crispy as frying them, but they will still taste great. Either a combi steam oven or a convection oven can be used to cook the wings slowly for about 30 minutes. After this initial cooking the oven mode and temperature are changed and the cooking is finished at high heat to crisp the skin. If necessary a few minutes under the broiler adds the final flourish.
If using a sauce with sugar you will achieve good results by tossing the cooked wings in the sauce at the end of cooking rather than broiling them with the sauce as any sugar in the sauce will burn during the broil process.
A couple of simple to prepare salads make a great accompaniment for these wings.
16 chicken wings, cut into 2 sections
1 tbsp Five Spice powder
1 tsp granulated garlic
8 tbsp butter melted, divided
¼ cup soy sauce or tamari
1 tbsp sweet chili sauce
1 tbsp sesame oil
2 – cups snap peas, strings removed
1 – bunch asparagus, trimmed and cut into into thirds
4 – medium sized radishes, halved and cut into ½” thick slices
¼ – cup vegetable oil
2 – tbsp rice vinegar or apple cider vinegar
2 – tbsp chopped fresh mint
If your oven has a mode for slow cooking or low temperature cooking, choose that. If not, choose the 200-degree convection steam mode.
If using a Convection oven, select the Convection Bake or Convection Roast mode 200 degrees.
Pat the chicken wings dry with a paper towel and rub all over with the seasoning and kosher salt and toss with the 1/2 of the melted butter. Spread the wings onto a rimmed baking sheet and place in the heated oven and cook for 30 minutes. Remove the tray from the oven and toss the wings with the remainder of the melted butter.
Heat the Convection oven in the Convection Roast or Convection Bake mode to 450 degrees. Place the chicken wings in the upper third of the oven and cook for 15 minutes. Remove the wings and toss with the sauce, return the pan to the oven for a few minutes to heat through. For additional browning or crisping change the oven mode to Broil Hi or 500 degrees and cook for 5 minutes.
Combine the ingredients in a small saucepan and bring to a boil. Simmer for 5 – 8 minutes until the sauce reduces and thickens. Pour over the wings when they come out of the oven and turn to coat them
Steamed Snap Pea and Asparagus Salad with Radish
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan, slide into the oven and cook for 6 – 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 – 6
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