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COSORI / CAF-L501-KJP

Salt-Grilled Chicken Wings

Season the chicken wings, arrange them without overlapping, and cook.

Serves 2 / 400g chicken wingsMeat DishesOriginal
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The official sources referenced are listed in the "References" section at the bottom of the page.

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Initial Heating Settings

First HeatingManually set temperature and time195°C / 25min

After about 12 minutes, flip each piece 1 at a time, leaving space between them, and resume cooking. Check the core temperature when finished. Measure the core temperature of the thickest part and the holding time. Transfer any pieces that meet the completion criteria to a clean plate. If a piece does not meet the criteria, and provided there is no burning or other abnormalities, remove the temperature probe and return the piece to the air fryer, then resume cooking for the remaining time originally set. If it is still not done after the set time has elapsed, stop heating and proceed to the final verification step. If it begins to burn, do not resume cooking; if smoke, an unusual odor, or an error message appears, stop the machine immediately, discontinue use, and follow the instructions in the user manual.

If the food has not met the completion criteria after the initial heating, and there is no burning or other abnormality, perform only 1 additional heating step. If it still fails the recheck, do not eat it.manual195°C / 1min

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Pat the chicken wings dry and season them. While the air fryer is preheating, return the chicken wings to the refrigerator.

Check Before Cooking
  • Use chicken wings where the thickest part of the meat is 30mm or less. If they do not fit, do not begin cooking; proceed to the “Arrangement” section in the instructions. Do not adapt this recipe for chicken drumettes or whole chickens.
  • If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
  • Attach the Crisp plate and arrange the ingredients in a single layer without stacking them. If they do not fit, do not start heating; proceed to the “Arrangement” section in the conditions. The 4.7L specification does not indicate a maximum food weight limit.
  • The instructions call for preparing the unit while it is cool, preheating it to 195℃ using the “Preheat” function, and then adding the ingredients. The standard preheating time for this temperature is 3 minutes.
  • Do not place food or paper inside while the appliance is preheating. Do not use the water-addition mode, and do not let water, oil, or sauce accumulate in the basket. Ensure proper ventilation of the plate.
  • Cover ingredients that will be used later and refrigerate them.
  • Have a food-grade internal thermometer ready. Do not rely solely on the initial cooking time, surface color, meat juices, or photographs to determine whether the food is cooked through.
  • Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
  • If you pull out the basket while holding down the basket release button, the heating and timer will pause. Place the basket on a trivet to check it; when you return it, the cycle will automatically resume. To stop the cycle while it is running, press the Start/Pause button. Remove the food once it is ready; if it is not yet ready but shows signs of burning or other abnormalities, do not return the basket to resume the cycle.
  • Using a food thermometer and a timer, ensure that the center of the thickest part of each ingredient remains at 75℃ or higher for at least 1 continuous minute. Do not place the tip against bones, and measure vegetables that have come into contact with raw meat under the same conditions. Remove standard thermometers before reheating, and clean them after each measurement.

Instructions

0 / 6 Complete
  1. 01

    Pat dry and season

    Do not wash the chicken wings; simply pat them dry. Sprinkle with salt and black pepper, then lightly coat with rice bran oil. Use separate utensils for handling raw meat and for serving.

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  2. 02

    Preheat the unit

    Properly attach the Crisp plate to the basket and return it to the unit without adding any food. Select “Preheat,” set the temperature to 195℃, and start the cycle. Wait for the 3-minute preheat cycle—which is set automatically—to complete. Prepare a heat-resistant surface where you can place the hot basket.

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  3. 03

    Arrange them in a single layer and heat manually.

    Once preheating is complete, remove the basket and arrange the food on the crisper plate without overlapping, leaving space between pieces. Return the basket, manually set 195℃ and 25 minutes, and start. Do not use the preset's default time. After about 12 minutes, turn 1 piece at a time, keep space between pieces, and resume. For the midway check, follow the completed, incomplete, and abnormal conditions in the heating stage section, and use the controls described in the conditions section to stop or resume.

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  4. 04

    Check the core temperature and holding time

    Once cooking is complete, select several thick pieces and insert a clean food thermometer from the side toward the center to take the temperature. If there are bones, do not let the tip touch them. Verify that the center temperature remains at 75℃ or higher continuously for at least 1 minute. Simply reaching 75℃ once is not sufficient to confirm the holding time. Do not consider the dish done based on color or photos alone.

    Discuss these instructions
  5. 05

    Verify the completion criteria

    If the food does not meet the doneness criteria, stop cooking and proceed to the final check. If the surface begins to burn, stop cooking; if the center does not meet the doneness criteria, proceed to the final check. Transfer the pieces that have reached the proper internal temperature to a clean plate and garnish with lemon to taste.

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  6. 06

    What to check if the food is not yet done

    If the core temperature and holding time of each chicken wing do not meet the completion criteria, stop heating and do not eat them. Do not repeatedly heat the wings based on guesswork if you cannot confirm settings corresponding to 400g of chicken wings, a maximum thickness of 30mm, and starting from a chilled state in the official instructions or product labeling. Do not refrigerate chicken wings mid-cooking to finish them at a later date.

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Check the results

Make sure the center reaches at least 75℃ and remains at that temperature for at least 1 minute before eating. Browning is only a supplementary check of texture.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The area near the bone is undercooked

Measure the temperature at multiple points in the center of the meat around the bone. Do not judge doneness based on surface color. Do not touch the tip of the thermometer to the bone.

The skin burns first

Do not continue heating indefinitely. If the dish does not meet the completion criteria, stop heating and proceed to the final check step.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
Cooking chart for chicken wings: 454g, 195℃, 25〜30 minutes.
Independently designed details and unverified points
Instead of relying solely on the chicken preset in the official recipe text, we have adopted the cooking chart for comparison purposes. The 400g portion size, mid-cooking checks, and temperature measurements taken while avoiding the bones are Crisp’s experimental conditions.

COSORI PRO LE 4.7L Official Recipe Book, p. 4 ↗

Source checked: 2026-09-08

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