Ingredients

• 1 (4-inch) piece ginger, peeled and sliced across the grain
• 4 garlic cloves, peeled and sliced
• 3 Tablespoons neutral oil
• 1 Tablespoon Kosher salt
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon brown sugar
• ½ teaspoon ground turmeric
• ½ teaspoon curry powder
• 4 lbs chicken wings, patted dry
• 1 lemon, cut into wedges

Instructions

In a small food processor or blender, combine the ginger, garlic, oil, salt, pepper, sugar, turmeric, and curry powder. Process until a coarse marinade forms.

Place the wings in a gallon-size disposable plastic bag and pour the marinade over them. Seal the bag and stir to completely coat the wings. Refrigerate for at least 4 hours or overnight.

Preheat the Wolf Convection Steam Oven on Convection Steam Mode to 440°F. Line the porcelain roasting pan with crumpled foil and a rack. Spray the rack with non-stick spray. Arrange the wings in a single layer on the rack, ensuring the skin on each wing is stretched taut.

Place the pan in rack position 2 and cook for 30-40 minutes, or until the wings are golden brown and crispy. For best results, turn the wings once about halfway through cooking.

Transfer the wings to a platter and serve with lemon wedges for squeezing over.