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récolte / RAO-3

Salt-Grilled Chicken Wings

Season 6 chicken wings with salt and white pepper, and serve with a slice of lemon just before eating.

Serves 2 / 6 chicken wings, 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 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.

After seasoning, let it sit in the refrigerator for 10 minutes.

Check Before Cooking
  • Assume 6 chicken wings, each weighing approximately 60g with bones, with a maximum thickness of 25mm at the thickest point. Spread the wings out without overlapping them, and place them so that the tips do not come close to the heating element.
  • 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

0 / 7 Complete
  1. 01

    Trim the skin and season lightly

    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. Straighten the joints of the chicken wings and make shallow cuts along the bone on the thicker side of the meat. Sprinkle with 2.5g of salt and 0.2g of white pepper, cover, and let rest in the refrigerator for 10 minutes. Do not break the bones.

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  2. 02

    Lightly brush the skin with oil

    Blot any moisture from the surface, then divide 3g of rice bran oil among the 6 wrappers and brush a thin layer onto each. Cut the lemon into wedges with a clean knife and set them aside on a separate plate.

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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 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.

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  5. 05

    Measure the core temperature and holding time

    After 15 minutes, check for “Pause” or “End” and remove the basket. Insert the probe sideways into the thickest part of each chicken wing, taking the core temperature without touching the bone. Use a food-grade core thermometer to confirm that the core 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 time, do not consider the dish finished and proceed to the final confirmation step. Do not judge doneness based on color, juices, or only 1 temperature reading. Remove the thermometer before reheating, and wash the part that came into contact with uncooked meat before reusing it.

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  6. 06

    Verify the completion criteria

    If the chicken wings do not meet the completion criteria, stop heating and proceed to the final check step. Once the chicken wings meet the criteria, remove them with clean tongs and serve with a slice of lemon.

    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 is achieved, the dish is ready. Remove the chicken wings that meet these conditions with clean tongs and serve with a slice of lemon.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The tips brown more deeply

Do not snap off the tip and place it on top of the meat; next time, choose pieces of uniform thickness. Do not judge doneness by the color of the tip alone; check the meat around the bone. If the food is burning heavily, do not continue cooking under the same conditions.

It is difficult to measure the temperature in areas close to the bone.

Pull the probe back slightly if it hits a bone, then reinsert it into the center of the meat. Take another reading from a different angle, and verify that the lower temperature is maintained for 1 continuous minute.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
RAO-3 / 6〜8 chicken wings and 150g of Japanese mountain yam / Air Oven / 180℃ / 15〜18 minutes. The weight and thickness of the chicken wings are not specified.
Independently designed details and unverified points
Crisp. measures approximately 360g of chicken wings and seasons them with salt only, without using the combination of yam, sake, and yuzu pepper. The thickness of the chicken wings, amount of oil, flipping frequency, and temperature measurement at the 15-minute mark are proprietary conditions. The official 15〜18-minute timeframe is not used as a basis for guaranteeing completion or determining whether the appliance can be set to 18 minutes.

Refer to the official “Spicy Chicken Wings” model, ingredients, and cooking settings ↗

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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