Quite often we talk about AutoFry being the King of Chicken Wings, but did you know that MultiChef can also produce delicious baked chicken wings in under ten minutes? The difference between fried and baked chicken wings is huge in terms of crunch, speed, and perceived health benefits. So today we step back from the deep fryer and crown the MultiChef, high speed oven, the unofficial King of Baked Chicken Wings. There is of course some finesse when it comes to making the tastiest wings in town, so tie on those aprons, preheat your MultiChef and lets dive into this week’s recipe. We’re making deliciously sweet, Sticky Maple Soy Baked Chicken Wings, a recipe straight from my own kitchen, modified for the high speed baking power of the MultiChef oven.
First up, why baked chicken wings instead of fried?
There are a number of reasons you may want to bake over frying your wings. For starters, maybe you only have a MultiChef oven and you’d still like to serve wings without a fryer. Or perhaps your customers are looking for healthier fare and would prefer baked options. Now, the verdict is still out over whether baking is actually any healthier than frying, but the key here is the perceived health benefit of a baked option versus fried. Additionally, with baking you can add sauce or cook your wings in sauce to infuse flavor throughout the cooking process, often resulting in a more flavorful wing.
On to the wings at hand…
These baked chicken wings are sticky, sweet and pack a punch due to the crushed red pepper flakes. They’ve been a staple in my home for almost a decade, and are always the first thing to go at Super Bowl parties. If you like a spicy wing, I recommend using extra red pepper flakes, if you prefer a less spicy experience, you can negate this ingredient all together. Additionally, the sauce these wings are going to be baked in is so delicious, you may consider setting some to the side for dipping later. It also goes great on burgers, steak and just about any other food!
- 1/3 cup teriyaki sauce
- ½ cup soy sauce
- 2 cups real maple syrup
- 3 tablespoons minced garlic
- 3 tablespoons chopped green onion
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- You’ll notice I didn’t list an amount of chicken wings for this recipe, that’s because you can use it to make anywhere from 4-6 lbs of chicken depending on how much sauce you want to set aside for dipping.
- Start by marinating your wings for at least two hours, though overnight is preferred for maximum flavor penetration. Make sure to set a portion of your sauce aside for dipping, because once the raw wings go into your sauce it’s no longer food-safe to eat without being cooked.
- Preheat MultiChef oven to 460, turn browning on, and set the fan speed to high
- Line your MultiChef grease baffle with aluminum foil and place on top of your tray. Because of the high sugar content in this recipe you’ll want to use the foil to make cleanup a breeze. Using the grease baffle for this recipe will allow grease and excess sauce to drip off the wings as they cook.
- Line 8 wings on your grease baffle
- Bake for 3 minutes
- Open oven, flip wings and spoon on a little bit of your sauce you set aside for dipping
- Bake for another 3 minutes
- Remove from oven
- Optional: Toss in a bowl with a little more of the sauce you set aside.
- Serve immediately and watch them be devoured.
Seriously, this recipe is so easy, and because the wings do well marinating overnight, it’s an easy recipe to prep in advance and bake as ordered. And as I mentioned, the sauce on these wings is killer, so this recipe can be used in a variety of ways throughout your menu. If you’d like more tasty recipes for your MultiChef high speed oven, check out our recipe guide!