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récolte / RAO-3

Garlic-Roasted Chicken Drumettes

Rub garlic and paprika into 6 chicken drumettes with the bone sides split open.

Serves 2 / 6 chicken drumettes, approx. 360gMeat DishesOriginal
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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.

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Initial Heating Settings

Initial Verification SettingsAir Oven190°C / 20min

Flip the meat after 10 minutes. After 20 minutes, measure whether the core temperature remains at 75℃ or higher for 1 continuous minute. Measure the core temperature of the thickest part and the holding time. Transfer items that meet the completion criteria to a clean plate. For items that do not meet the criteria, if there is no charring or abnormalities, remove the monitoring probe, return the item to the oven, and resume cooking for the remaining time originally set. If the item is still not ready after the set time has elapsed, stop heating and proceed to the final verification step. If the food begins to burn, do not resume heating. If smoke, an unusual odor, or an error indicator appears, stop the appliance immediately, discontinue use, 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.

Slice them open, season them, and let them sit in the refrigerator for 15 minutes.

Check Before Cooking
  • Use 6 chicken drumettes, each weighing approximately 60g with the bone included. Ensure the thickest part of each drumette is 30mm or less, and spread the meat open along the bone so that the meat thickness is 20mm or less. Large drumsticks are not suitable for this recipe.
  • 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.
  • Start with chilled meat, without preheating the empty appliance. Do not use these settings for ingredients with different quantities or thicknesses.
  • Cook in a single layer with space between the pieces so they do not overlap. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not convert capacity to weight, and do not extend the cooking time based on the amount of meat.
  • The device is designed to automatically turn off if it remains paused for approximately 10 minutes. When resuming, check the remaining time and mode; do not simply add the full initial cooking time again.
  • Do not operate continuously for 180 minutes or longer, including additional heating and cooking in batches. If you notice any unusual odors or excessive smoke, stop operation and follow the instructions in the user manual.
  • 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.
  • Before removing the food midway through, press START/STOP to pause, then carefully place the basket on a trivet, being mindful of the steam. Return the basket to the oven and press START/STOP to resume the remaining time.
  • 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

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  1. 01

    Open the chicken drumettes

    Do not wash raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Use kitchen shears to cut the meat open along one side of the bone. Do not cut through the bone, and spread the meat to a thickness of 20mm or less so that no round chunks of meat remain.

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  2. 02

    Rub on a thin layer of garlic seasoning

    Mix 2.5g of salt, 4g of garlic, 1g of paprika powder, and 4g of rice bran oil, then lightly rub the mixture into the opened meat and skin. Make sure there are no thick clumps of garlic left, then cover and let it sit in the refrigerator for 15 minutes.

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  3. 03

    Arrange in a single layer

    Attach the inner rack to the main basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each item. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

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  4. 04

    Air Oven: Start by trying 190℃

    Do not preheat; simply place the basket with the ingredients inside. Set the Air Oven to 190℃ for 20 minutes for the initial test run, then start. After 10 minutes, press START/STOP to pause, and carefully remove the basket, being mindful of the hot steam. Flip the ingredients, swap their front and back positions, return the basket to the oven, and resume cooking. For mid-process checks, follow the “Completed,” “Not Completed,” or “Abnormal” determinations in the “Heating Stage” column, and use the controls in the “Conditions” column to stop or resume.

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  5. 05

    Measure the core temperature and holding time

    After 20 minutes, check for “Pause” or “End” and remove the basket. Insert a food thermometer horizontally into the thickest part of the meat on both sides of the bone on all 6 pieces, avoiding the bone to measure the center. Use a food thermometer to confirm that the internal temperature remains at 75℃ or higher for at least 1 continuous minute. Measure the holding time only after the reading has stabilized; if the temperature drops below 75℃ during this time, do not consider the meat done and proceed to the final verification step. Do not judge doneness based on color, juices, or only 1 temperature reading. Remove the thermometer before reheating, and wash any part that has come into contact with uncooked meat before reusing it.

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  6. 06

    Verify the completion criteria

    If the food does not meet the completion criteria, stop heating and proceed to the final check step. Once the criteria are met, use clean tongs to transfer the food to a serving dish. Be careful when handling the food, as the bones will also be hot.

    Discuss these instructions
  7. 07

    What to check if the food is not yet done

    If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.

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Check the results

Use a thermometer to confirm that the core temperature remains at 75℃ or higher for at least 1 continuous minute; once this condition is met, the dish is ready. After meeting this condition, use clean tongs to serve. Be careful when handling the bones, as they will also be hot.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The garlic burns first

Next time, remove large lumps of grated garlic and spread the seasoning thinly. Do not judge doneness by the color of burnt garlic; measure the temperature at the center of the meat alongside the bone.

The slit in the meat closes

Open the inner compartment and rearrange the ingredients into a single layer. If they do not fit, do not start heating; proceed to the “Arrangement” section in the conditions.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
RAO-3 / 8 chicken drumettes (approx. 450g) and 1/2 zucchini / Air Oven / 190℃ / 20 minutes. Instructions specify making cuts along the sides of the bones.
Independently designed details and unverified points
Crisp. has been modified to use approximately 360g (6 pieces) and features a garlic-grilled version without yogurt, curry marinade, or vegetables. This is an untested prototype that does not proportionally adjust cooking time based on quantity; instead, it includes a maximum thickness of 30mm, a flattened thickness of 20mm, flipping the meat, and measuring the core temperature.

Refer to the conditions for the official “Tandoori Chicken” recipe using chicken drumettes. ↗

Source checked: 2026-09-07

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

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