Visit my other site, For The Wing, for all things chicken-wing!
Most of the time I make wings either on a charcoal grill using the Vortex insert, on my Char-Broil Big Easy, or I deep fry them. But sometimes none of those options are available. That’s when I ‘fire up’ my convection oven. And you know, the wings are actually pretty darned good! Nothing will ever match deep frying wings in oil, but this is close enough when a deep fryer isn’t available. These crispy convection oven wings satisfy my wing craving just fine, thank you!
When your crispy convection oven wings are done, don’t make them sad by adding cold wing sauce right out of the fridge! That cold sauce will kill some of that crispiness that you had, and it’ll make your wings mighty darned cold! So if you’re using leftover, refrigerated sauce, warm it up while the wings are cooking. Then sauce those little beauties right out of the oven!
Also try my air fryer wings!
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
Crispy Convection Oven Wings
- 4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 2 tablespoons vegetable oil
- Your favorite wing seasoning I used Fire-Eater Rub
- Your favorite Buffalo wing sauce warmed if refrigerated
- Place wings in a large resealable baggie or container.
- Add the oil. Seal and shake to coat. Add the seasoning, seal, and shake to coat.
- Refrigerate overnight.
- To cook the wings, preheat your convection oven to 350 F.
- Spread wings out onto a baking sheet lined with parchment paper or a silpat.
- Bake for 30 minutes then flip the wings.
- Increase the oven temperature to 375 F.
- Bake wings another 30 minutes or until getting crispy around the edges.
- Transfer to a large bowl. Drizzle with warmed sauce and toss. Serve.
Nutritional values are approximate.