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récolte / RAO-3

Black Pepper-Grilled Chicken Wings

Spread out the chicken wings and season them with coarsely ground black pepper and a small amount of salt before cooking.

Serves 2 / Approximately 300g of 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

Initial Verification SettingsAir Oven180°C / 15min

Flip the pieces after 10 minutes. After 15 minutes, measure whether the core temperature remains at 75℃ or higher for 1 continuous minute. Measure the core temperature and holding time at the thickest part. Transfer any pieces that meet the completion criteria to a clean plate. If a piece does not meet the criteria, but shows no signs of burning or abnormalities, remove the probe and return the food to the appliance, 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 burning begins, do not resume cooking; 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.

Dry the surface and season it.

Check Before Cooking
  • Based on 12 mid-wing chicken pieces, each weighing approximately 25g with bone, and with a maximum thickness of 20mm at the thickest point. Whole wing tips or halved pieces are not considered under these conditions.
  • 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

    Pat the chicken wings dry

    Do not wash raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling the raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels and do not place them inside the air fryer. Select chicken wings with 2 bones and check their thickness. If the thin skin is peeling back, tuck it back down against the meat.

    Discuss these instructions
  2. 02

    Toss with pepper and oil

    Mix 2g of salt, 0.5g of coarsely ground black pepper, and 3g of rice bran oil, then lightly coat the surface of the chicken wings with the mixture. Set aside 5g of lemon juice to use after cooking.

    Discuss these instructions
  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.

    Discuss these instructions
  4. 04

    Air Oven: Start at 180℃

    Do not preheat the oven; simply place the basket containing the ingredients inside. Set the Air Oven to 180℃ for 15 minutes for the initial check and start the cycle. After 10 minutes, press START/STOP to pause, then carefully pull out the basket, taking care of the hot steam. Flip the pieces over, switch their front-to-back positions, place them back in the basket, and resume cooking. For mid-cooking checks, follow the “Done,” “Not Done,” or “Abnormal” judgments in the “Heating Stage” column, and use the operations in the “Conditions” column to stop or resume.

    Discuss these instructions
  5. 05

    Measure the core temperature and holding time

    After 15 minutes, check for the pause or end signal and remove the basket. Select several thick pieces and measure the center of the meat between 2 bones. For small pieces that cannot be measured without touching the bone, use a thin probe, and do not skip this step. Use a food-grade internal thermometer to confirm that the center temperature remains at 75℃ or higher for at least 1 continuous minute. Measure the holding time after the reading stabilizes; if the temperature drops below 75℃ during this period, do not consider the dish 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 the part that touched uncooked meat before reusing it.

    Discuss these instructions
  6. 06

    Verify the completion criteria

    If the dish does not meet the completion criteria, stop heating and proceed to the final checking step. Once the criteria are met, transfer the dish to a clean plate and drizzle lemon juice over it little by little.

    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.

    Discuss these instructions

Check the results

Use a thermometer to confirm that the core temperature remains at 75℃ or higher for at least 1 minute continuously; once this is achieved, the dish is ready. Once the conditions are met, transfer the dish to a clean plate and drizzle lemon juice over it little by little.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

It’s small, and the thermometer touches the bone.

Check the position of the thermometer’s sensor tip and aim it from the side toward the meat between the bones. Do not use readings where the probe touches bones or the mesh; make sure to use a probe that is thin enough to take an accurate measurement.

While the skin is still damp

Check for overlapping and gaps. Check the surface moisture and arrangement, and proceed to the “Arrangement Check” section in the conditions before adjusting the quantity. Do not extend the cooking time solely to dry the skin without first confirming that the center is heated through.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
RAO-3 / 6〜8 chicken wings and 150g of Japanese yam / Air Oven / 180℃ / 15〜18 minutes.
Independently designed details and unverified points
This is not the official standard for 300g of chicken wingettes. Crisp. independently specifies the cut, weight, pepper ratio, and initial state, and does not use Chinese yam or sake. The initial 15-minute cooking time, flipping, and measurement procedures are unverified starting conditions, not a time conversion from chicken wings.

Refer to the official “Spicy Chicken Wings” recipe as a reference for bone-in chicken. ↗

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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