Wings are a popular appetizer or snack food. Many people enjoy eating wings when watching sports games, during parties, or just as a tasty treat. Wings can be prepared in different ways – baked, fried, grilled, or air fried. One common question is whether baking wings in a convection oven leads to better results compared to a regular oven. There are a few factors to consider when determining if convection oven wings are superior.
What is a convection oven?
A convection oven uses a fan to circulate hot air around the food as it cooks. This circulating air helps to cook food more evenly and quickly compared to a standard oven. The constant movement of hot air surrounds the food from all sides, sealing in juices and flavors.
Convection ovens have a few key advantages over regular ovens:
– Hot air is blown over and around food – This leads to faster, more even cooking
– No hotspots or cool spots – The circulating fan prevents localized hot or cool spots
– Less time required – Food cooks 25-30% faster compared to standard ovens
– Consistent textures and browning – The air flow promotes consistent cooking
– Moisture retained – Food does not dry out as convection ovens seal in moisture
While convection ovens can be used to cook nearly anything, they excel at baking and roasting tasks. The circulating hot air helps create crispier and more evenly browned exteriors on foods like meats, wings, and baked goods.
Why are wings a good fit for convection ovens?
Chicken wings have a few characteristics that make them a great choice for convection oven cooking:
– Wings have a high surface area to volume ratio – The exterior gets nicely browned and crispy.
– Wings are small and thin – The hot air can circulate around each wing evenly.
– Wings need to get browned and crisp – Convection ovens excel at creating browned and crispy exteriors.
– Wings release fat when cooking – The air circulation carries away excess fat and moisture.
Wings also tend to cook relatively quickly compared to larger cuts of meat or poultry. The faster cooking time in a convection oven helps each wing achieve the ideal texture.
Results of cooking wings in a convection oven
When cooked properly, wings from a convection oven will be browned and crispy on the outside while remaining juicy on the inside. The hot circulating air crisps up the skin nicely. Compared to a standard oven, convection oven wings achieve better browning and a crunchier exterior.
Some noticeable results when baking wings in a convection oven include:
– Crispier skin – The hot air flow helps dehydrate the exterior and crisp up the skin.
– Better browning – The wings brown more evenly due to the circulating air.
– Faster cooking – The wings cook in 25-30% less time thanks to the hot air.
– Consistent texture – Every wing gets exposed to the same heating environment.
– Retained moisture – The inside of the wings stays juicy and tender.
– Caramelization – The high heat assists with caramelizing any sugars or sauces on the wings.
Many people find they are able to achieve excellent results when making crispy convection oven wings. The wings come out of the oven thoroughly cooked, with a delicate crunch on the outside and tender, flavorful meat inside.
Tips for convection oven wings
If you want to bake buffalo wings or any other wings in a convection oven, keep these tips in mind:
– Use a wire rack – Placing the wings on a rack allows air to circulate underneath. The rack should be placed on a baking sheet.
– Coat with oil – Lightly coat the wings with olive oil or cooking spray so they get extra crispy.
– Season as desired – Season the wings before cooking to add flavor. Popular seasonings include salt, pepper, garlic powder, paprika, chili powder, etc.
– Cook at high heat – Bake wings at a high temperature like 425°F to fully crisp the skin. Convection ovens can handle high heat cooking well.
– Flipping – Flip the wings halfway during baking to promote even cooking and browning.
– Toss with sauce – If making a sauce like buffalo, wait until after baking to toss the cooked wings in the sauce. This prevents sogginess.
– Don’t overcrowd – Make sure there is adequate space between each wing so the air circulates properly. Overcrowding leads to uneven cooking.
Best practices for convection oven wings
Follow these best practices when cooking wings in a convection oven for awesome results every time:
– Pat wings dry – Dry wings will crisp up better than wet wings. Gently pat off any excess moisture with paper towels.
– Use tongs when flipping – Flip the wings gently with tongs rather than a fork to avoid puncturing the skin.
– Brush with oil or sauce at the end – Wait until after cooking to brush with oil, sauce, or glaze. This prevents it from burning.
– Check for doneness – Use a food thermometer to confirm wings reach an internal temperature of 165°F.
– Let rest 5 minutes – Letting the wings sit for 5 minutes before serving allows juices to redistribute.
– Toss with sauce off heat – For sauced wings, toss them with sauce after baking so the sauce doesn’t break down from extended heating.
– Serve immediately – Wings are best enjoyed right out of the oven while still hot and crispy.
Convection Oven vs. Air Fryer for Wings
In addition to convection ovens, air fryers have also grown in popularity for cooking wings. So which appliance results in better wings – a convection oven or air fryer?
There are benefits to each for preparing crispy wings:
Convection Oven Benefits
– Can fit more wings – Ovens have more capacity than most air fryers.
– Less flipping required – Oven wings mainly need flipping once midway.
– Dry ambient heat – The circulating air rapidly dehydrates wings.
– Browning on all sides – Oven racks expose all surfaces to hot air.
Air Fryer Benefits
– Shorter cook time – The hot air in air fryers cooks wings faster.
– Smaller batches – Air fryers work well for small wing batches.
– Crispier results – Air fryers excel at making extra crispy wings.
– Easier flipping – The basket makes tossing and flipping simpler.
For large batches of wings, a convection oven may be preferred. But for smaller quantities, an air fryer can achieve crisper results in less time thanks to the very hot and concentrated air flow.
Convection Oven Buffalo Wings Recipe
This simple recipe results in crispy buffalo wings with tender meat when cooked in a convection oven:
– 3 lbs chicken wings, tips removed, cut at joints
– 1/4 cup hot sauce (e.g. Frank’s RedHot)
– 2 tbsp butter, melted
– 1/4 tsp cayenne pepper
– 1/2 tsp garlic powder
– Salt and pepper to taste
– Vegetable oil for coating
1. Pat chicken wings dry with paper towels. Place on a baking sheet lined with parchment paper or foil.
2. Lightly coat both sides of the wings with vegetable oil. Season generously with salt and pepper.
3. Place wings on a wire rack set inside a rimmed baking sheet. Make sure there is adequate air flow around each wing.
4. Bake at 425°F for 20 minutes. Remove pan from oven and carefully flip wings using tongs.
5. Bake for another 15-20 minutes until wings are browned and crispy and an instant read thermometer inserted into the thickest part of a wing reads 165°F.
6. In a separate bowl, combine hot sauce, melted butter, cayenne, and garlic powder. Mix well and set aside.
7. When wings are fully cooked, remove from oven and let rest 5 minutes. Place wings into sauce bowl and gently toss using tongs until evenly coated in buffalo sauce.
8. Serve immediately while hot and crispy. Enjoy!
FAQs about Convection Oven Wings
Should I flip the wings during cooking?
Yes, flipping the wings halfway through baking ensures they cook evenly on both sides. Use tongs for easy flipping.
What temperature should I bake wings at?
425°F is ideal for crispy oven-baked wings. The high heat helps render excess fat and crisp the skin.
How long does it take to bake wings in a convection oven?
Most wings take 35-40 minutes in a convection oven. Larger wings may need up to 50 minutes. Check internal temperature to confirm doneness.
Can I overcrowd wings on the baking sheets?
No, wings should be in a single layer and evenly spaced out on the baking sheets with air flow in between. Overcrowding leads to uneven cooking.
Should I sauce the wings before or after baking?
Wait until after baking to toss cooked wings in sauce. Saucing before baking can make the skin soggy.
Key Takeaways on Convection Oven Wings
– Convection ovens excel at producing crispy wings thanks to circulating hot air.
– Wings cooked in convection ovens are browned, crispy, and juicy inside.
– Follow tips like using a rack, oiling wings, and baking at high heat.
– Convection ovens work well for large batches while air fryers suit smaller amounts.
– Let cooked wings rest before tossing in sauce to maximize crispiness.
– Properly baked convection oven wings are hard to beat!
Convection ovens provide an excellent way to cook crispy, juicy baked wings. The hot circulating air in convection ovens helps dehydrate the exterior of the wings, resulting in ultra crispy skin. While an air fryer can also make delicious wings, a convection oven is ideal for larger batches. Follow the tips in this article for best results when making wings, always making sure to not overcrowd the pan. Convection oven wings baked at a high temperature turn out perfectly browned and crunchy every time. The next time you are cooking wings, consider using your convection oven for that irresistible crispy texture.