Steam Oven Method

If your oven has a Slow Cooking or Low Temperature Cooking mode, select this mode OR select the Convection steam mode 200 degrees.

Convection Oven Method

If using a Convection oven, select the Convection Bake or Convection Roast mode 200 degrees.

Pat the chicken wings dry with a paper towel and rub all over with the seasoning and kosher salt and toss with the 1/2 of the melted butter. Spread the wings onto a rimmed baking sheet and place in the heated oven and cook for 30 minutes. Remove the tray from the oven and toss the wings with the remainder of the melted butter.

Heat the Convection oven in the Convection Roast or Convection Bake mode to 450 degrees. Place the chicken wings in the upper third of the oven and cook for 15 minutes. Remove the wings and toss with the sauce, return the pan to the oven for a few minutes to heat through. For additional browning or crisping change the oven mode to Broil Hi or 500 degrees and cook for 5 minutes.

Finishing Sauce

Combine the ingredients in a small saucepan and bring to a boil. Simmer for 5 - 8 minutes until the sauce reduces and thickens. Pour over the wings when they come out of the oven and turn to coat them

Steamed Snap Pea and Asparagus Salad with Radish

Heat the Combi steam oven in the Steam Mode 212 degrees.

Place the snap peas and asparagus in the perforated pan, slide into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.

Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.

Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.

Serves 4 - 6

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