Salt-Grilled Chicken Wings

Do not wash the chicken wings; simply pat the surface dry with paper towels. Sprinkle 3.5g of salt and 0.3g of black pepper evenly over them, cover, and let sit in the refrigerator for 10 minutes. Wash your hands and any utensils that came into contact with the raw meat, and set them aside separately for the final steps.

Wipe off any moisture again, then lightly brush 4g of rice bran oil onto the surface of the skin.

Place the oil and crumb tray flat on the bottom of the oven. Arrange the food on the wire rack without stacking it, leaving space between each piece, then slide the rack into the middle position and close the door. Do not preheat the oven.

Press and hold the On/Off button to enter standby mode, select “Chicken Wings” using the Menu button, set the temperature to 200℃ using the Temperature button and the +/− buttons, set the time to 22 minutes using the Time button and the +/− buttons, and press the On/Off button to start. Do not start the cooking process using the default menu settings. After approximately 11 minutes, open the door, use tongs to flip each piece 1 at a time to create space between them, close the door, and resume cooking. For mid-cooking checks, follow the “Done,” “Not Done,” or “Abnormal” guidelines in the “Heating Stage” section.

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.

If the dish does not meet the doneness criteria, do not reheat it; proceed to the final checking step. Even if you remove it from the heat because the surface is starting to burn, proceed to the final checking step if the center does not meet the doneness criteria. Once the center meets the doneness criteria, plate it using clean utensils and garnish with lemon to taste.

If the dish does not meet the completion criteria, do not reheat it. Instead, go to “Discuss these instructions” and provide the total cooking time, the time the oven door was open, the quantity and thickness of the ingredients, and the condition of the center. For dishes that require a thermometer, please also provide the measured core temperature and the duration for which that temperature was maintained. Do not plate the dish as finished until it has been verified, and do not repeatedly add time without justification. If you need to interrupt cooking, transfer the food to a clean container and refrigerate it; when you resume cooking, ensure it is thoroughly reheated.