Meat DishesOriginal
Salted Ginger Fried Chicken
Chicken thighs (boneless, skin-on)SaltGinger (grated)
EPEIOS · CP247A
View Ingredients and InstructionsEPEIOS / CP247A
Salt-Grilled Chicken Wings
A recipe for the EPEIOS Non-Fry Oven CP247A, made with 8 chicken wings (about 480g). Arrange them in a single layer on the wire rack and cook on the middle rack.
Recipe Publication Policy
The official sources referenced are listed in the "References" section at the bottom of the page.
For information on the use of AI and the scope of verifiable content, please refer to our general posting guidelines. Please read the preconditions and instructions for each step before cooking, and verify the final result using the method described in the text.
Initial Heating Settings
First HeatingManual Settings200°C / 15min
After 11 minutes, open the door, turn the wings over 1 at a time, and leave space between them. Measure the center of the thickest meat of each wing, avoiding the bone, and transfer any wing that stays at 75℃ or higher for at least 1 continuous minute to a clean plate. For any wing that falls short and is not burning, remove the thermometer, return the wing, close the door, and resume for the remaining set time only. After 15 minutes, measure the remaining wings by the same condition; do not eat any wing that falls short or cannot be measured, set it aside, and do not add time. If a wing starts to burn, open the door to stop heating, take it out with heat-resistant mitts and tongs, and judge it by the same core condition. Press and hold the On/Off button with the door open to turn off the power. If you notice smoke, an unusual odor, or an error indicator, unplug the unit, stop using it, and follow the instructions in the user manual.
Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.
The initial 15 minutes does not include preparation or checking the core temperature.
Check Before Cooking
- Use wings weighing about 60g per 1 wing, with the thickest part no more than 30mm. Start from the refrigerated state.
- 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.
- Place the wire rack in the middle rack position. Place the oil and crumb tray horizontally on the oven floor (below the lowest guide rail), and do not place food directly on the tray.
- Do not preheat. Since the unit does not have a preheating function, set the temperature after placing the food inside the cold oven.
- Adjusting Temperature and Time: With the power plug inserted into an outlet, press and hold the On/Off button to enter standby mode, then use the Menu button to select the menu option listed in the instructions. Use the Temperature button and the +/− buttons to set the temperature, and the Time button and the +/− buttons to set the time. Then, press the On/Off button to start. The power will turn off if there is no operation for 60 seconds while the unit is in standby mode, so be sure to load the food and close the door before entering standby mode.
- To check on the food during cooking, open the door. Opening the door stops the heating process; closing it resumes it. Close the door within 10 minutes. If the door is left open for 10 minutes or longer, the power will turn off, and the cooking will not resume even if you close the door. If you need to stop the cycle due to burning or an abnormality, remove the food first, then keep the door open and press and hold the On/Off button to turn off the power.
- Do not use the rotation function, rotisserie fork, rotating basket, aluminum foil, or parchment paper. Since the accessories and the oil and crumb tray will be very hot after cooking, handle them with heat-resistant oven mitts and tongs.
- Before heating, confirm that all 8 wings fit in a single layer with space between them. If they do not fit, do not start heating and do not cook with this setting. Do not change the time in proportion to the weight or the number of wings.
- Using a food thermometer and a timer, confirm that the center of the thickest meat of each wing stays at 75℃ or higher for at least 1 continuous minute. Do not place the tip against bones, remove the thermometer before reheating, and wash it after each measurement.
Instructions
- 01
Wipe off any moisture and rub the salt in.
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 keep them separate from utensils used for finishing.
Discuss these instructions - 02
Lightly brush with oil
Wipe off any moisture again, then lightly brush 4g of rice bran oil onto the surface of the skin.
Discuss these instructions - 03
Prepare the accessory and the oil and crumb tray
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.
Discuss these instructions - 04
Heat using the default settings of the chicken wings menu
Press and hold the On/Off button to enter standby mode, select “Chicken Wings” using the Menu button, confirm that it shows 200℃ and 15 minutes, and start. After 11 minutes, open the door, use tongs to turn the wings over 1 at a time, leave space between them, and measure the core temperature and holding time. Transfer any wing that meets the condition to a clean plate. For any wing that falls short and is not burning, remove the thermometer, return the wing, close the door, and resume for the remaining time only.
Discuss these instructions - 05
Measure the core temperature and holding time of each wing
After 15 minutes, confirm that the cycle has ended and take out the wings. Insert the thermometer from the side into the thickest meat of each wing without touching the bone, and use a timer to confirm that the center stays at 75℃ or higher for at least 1 continuous minute. Start timing once the reading is stable; a wing that drops below 75℃ during the hold is not done. Do not judge by color, juices, or a single temperature reading. Wash the thermometer after each measurement.
Discuss these instructions - 06
Plate the finished wings
Use clean utensils to plate only the wings that meet the core temperature and holding time, and add lemon if you like.
Discuss these instructions - 07
Set aside anything that does not meet the completion criteria
Do not eat anything whose core temperature or holding time falls short or cannot be measured; set it aside. Judge anything removed because it started to burn by the same condition. Do not heat beyond the listed setting, and do not refrigerate partly cooked wings to finish later.
Discuss these instructions
Check the results
The wings are done when you have measured the center of the thickest meat of each wing at 75℃ or higher for at least 1 continuous minute. Do not eat any wing that falls short or cannot be measured. Do not judge by browning alone.
Reference Information on Heating and Food Poisoning Prevention ↗
Things You Can Verify Without Consulting Anyone →
If you get stuck along the way
After 15 minutes, the core temperature near the bone is still too low
Measure the center of the meat at a position where the tip does not touch the bone. Do not eat any wing whose core temperature or holding time falls short; set it aside. Do not extend the time to get more browning, and do not refrigerate partly cooked wings to finish later.
The skin sticks to the rack
Next time, lightly brush the skin with rice bran oil, and when flipping it over, use tongs to hold the bone side and gently lift it off.
How the Recipes Were Created and Sources Consulted
- Standards verified in official documents
- The default settings for the chicken wings menu are 200℃ for 15 minutes. No quantity is specified.
- Independently designed details and unverified points
- The initial setting is the chicken wings menu default of 200℃ for 15 minutes. The 8 wings of about 480g, refrigerated start, maximum thickness of 30mm, salt, pepper, and rice oil amounts, single layer on the middle wire rack, turning at 11 minutes, and measuring the center of each wing are Crisp.’s own design. The official materials do not give a quantity of wings, and the time needed for 480g is unknown. Do not convert quantity into time: after 15 minutes, measure each wing at 75℃ or higher at the center for at least 1 continuous minute, and if it falls short, do not eat it and set it aside.
EPEIOS CP247A User Manual, p. 6 (Default Settings for Chicken Wings Menu) ↗
Source checked: 2026-09-14
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