YOUR RECIPE FOR CONVECTION COOKING!
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Chili Garlic Sauce Baked Chicken Wings
Asian-influenced recipes are simple to prepare but all that great flavor comes from a combination of ingredients, so begin by measuring out all the ingredients you will need for each recipe for easy assembly.
The chicken wings are seasoned with a dry rub and some oil before baking then tossed in a flavorful sauce when they come out of the oven. The ground pork is mixed with some seasoning and finely minced ginger and garlic then scooped into balls. Prep time is about 15 minutes and both dishes will cook for approximately 20 minutes in the oven. I used my steam oven to steam some rice and the greens and everything was ready to serve at one time.
For the Wings
2 lbs party wings
1 tsp ground paprika (smoked is fine)
¼ tsp garlic powder
¼ tsp turmeric
⅛ tsp cinnamon
⅛ tsp cayenne pepper
1 tsp Kosher salt
1 tsp granulated sugar (optional)
2 tbsp vegetable oil
For the Sauce
¼ cup soy sauce
½ cup honey
1 tsp sesame oil with chili sauce
1 tsp freshly squeezed lime juice
1 tsp ground coriander
1 tsp cornstarch
Heat the oven in the Convection Roast or Convection Bake mode at 425 degrees.
Combine the chicken wings with the seasoning and oil and spread onto a rimmed baking pan, (foil lined for easy clean-up)
Place the pan in the oven in the top part of the oven closer to the top heating element. If making the Asian Pork Meatballs with Garlic and Ginger at the same time, place the pan with the meatballs in the lower part of the oven. Set the timer, cook for 20 minutes then remove the meatballs.
For added crispness, increase the oven temperature to 475 degrees and cook the chicken for another 5 - 8 minutes.
To make the sauce, combine all the ingredients in a small saucepan except the cornstarch. Combine the cornstarch with a tablespoon or so of the cold sauce ingredients to make a slurry. Heat the sauce ingredients over moderate heat then stir in the slurry and cook till it thickens slights. Pour over the chicken before serving.
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Baked Ham with Tangerine Glaze and Roasted Carrots
Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.
In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.
1 - smoked ham, bone-in, skin on 7 - 9 lbs
1 - bunch fresh sage leaves
¾ - cup olive oil
1 - cup unsalted butter, cut into chunks
2 - cups tangerine juice
2 - tangerines, sliced thin, seeds removed
2 - cups, packed light brown sugar
1 - cup water
½ - teaspoon whole cloves
2 - cinnamon sticks
1 ½ - lbs baby carrots
Preheat the oven in the Convection Mode 300 degrees.
Place the ham on a rack in a large roasting pan.
Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep.
Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.
Bake for 2 hours.
Combine the butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.
Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.
Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.