Staged Wings in CVap

staged wings

Staged wings cook perfectly and juicy in less than eight minutes. Chicken wings in CVap® save time and labor, and taste great. Cooked and held in a CVap oven, they can be fried quickly for prompt service.

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Find more staged wings and chicken things!

Get Your Poultry Sales Poppin’ with CVap Wings!

What goes better with summertime gatherings than chicken wings? There are so many ways to flavor and cook this delicious treat. When it comes to frying them, it feels like it takes forever.

Our CVap Cook and Hold Oven is the workhorse in the kitchen, so we decided to put it to use to reduce fry time. READ MORE

Nashville Hot Chicken

Nashville hot chicken’s powerful poultry story originated nearly seven decades ago, at Prince’s Hot Chicken Shack. Apparently Thorton Prince was quite the lady’s man. Tiring of his late night escapades, his gal served him up a Sunday breakfast of fried chicken, generously doused in cayenne pepper and other fiery spices. Her revenge backfired – rather than crying out in pain, he loved it. Consequently the inspiration for Nashville Hot Chicken was born. If you’re interested, read the whole story on Prince’s website. Numerous other restaurants and chains, inspired by Prince’s, have put their own twist on this Nashville classic. READ MORE

Get Sales Popping with CVap® Chicken Wings!


What goes better with social gatherings than chicken wings? There are so many ways to flavor and cook this delicious treat. Although they may be challenging to procure, they are a perennial crowd favorite. When it comes to frying them, it feels like it takes forever.

Our CVap Cook and Hold Oven is the workhorse in the kitchen, so we decided to put it to use to reduce the fry time for chicken wings.

We took raw, fresh, jumbo bone-in chicken wings and advance-staged them in the CVap oven at 165 + 0 (or 165°F vapor/166°F air in new CVap ovens) until they reached an internal temperature of 160°F. When we dropped them in the Collectramatic® fryer (open fry at 350°F), they were ready to serve in four minutes flat. The chicken wings were crispy on the outside, moist and juicy on the inside, and exceeded a finishing temp of 165°F.

Staging really came through on these chicken wings! These are easy to prepare for catering, appetizer specials, or any time you just want a batch. You’ll be able to serve them up in minutes, with each batch hot, fresh, and delicious.

chicken wings can boost your sales

Asian-Style Wings

asian-style wings

Staging Asian-style wings was the perfect way to prepare a quick demo for local American Culinary Federation members. When you stage wings before frying, it shortens the cooking process and results in a juicier and tastier chicken wing. 

First, prepare your Asian-style marinade:

  • 3 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 3/4 cup olive oil
  • 1/3 cup rice vinegar
  • 1/2 cup soy sauce
  • 3 tablespoons honey
  • 1/4 cup water
asian-style wings

Asian-Style Wings Recipe

Place 10 lbs of 6-to-1 fresh wings in a 4″ full-size hotel pan. Cover with Asian marinade and marinate for a minimum of three hours.

asian-style wings
  1. Preset CVap Cook and Hold oven to 165°F vapor/166°F air and allow approximately 30 minutes to preheat.
  2. Remove wings from marinade and place on wire grid in a full-size sheet pan.
  3. Place wings in oven and process for one hour to reach a minimum temperature of 165°F.
  4. At this stage, the wings can be held and fried to order in an open vat fryer set at 350°F in just five minutes…or quick chilled and fried to order from refrigerated. Either way, you can effectively reduce your standard cook time by 50%! For this stage, we of course used one of our Collectramatic fryers.
  5. We finished the fried asian-style wings by tossing them in a simple sauce made with honey, sweet chile paste, and a secret ingredient. Delicious!

CVap Korean Chicken Wings

korean chicken wings

Create a big demand for chicken wings by serving this sweet and spicy take on the beloved wings. This recipe came to us from chefs John McCarthy and Ben Freemole. These accomplished chefs developed this dish at The Crimson Sparrow in Hudson, New York. Although the restaurant has since closed, chefs McCarthy and Freemole have moved on to bigger things.

crimson sparrow chefs

This advanced staging process enables you to have an order ready to serve in minutes. Whether you devour them yourself or share them with your patrons, taste buds everywhere will be celebrating!

Recipe: Korean Chicken Wings


  • Chicken Wings, 2 to 3 lbs.
  • 1/3 Cup Gochujang Chili Paste
  • 1/3 Cup Soy Sauce
  • 1/3 Cup Molasses
  • 3 ½ Tbsp Ginger
  • 3 ½ Tbsp Sesame Oil
  • 1 ¾ Tbsp Mirin
  • 3 Tbsp Pineapple Juice
  • 1/3 Cup Sugar
  • 2 ½ Tbsp Garlic Cloves
  • 1 ¾ Tbsp Fish Sauce
  • One Scallion


  1. For the brine: combine water, 3% salt, and 6% sugar. Bring to a boil and cool completely before adding the chicken wings. Brine for six to eight hours.
  2. For the chicken: Preheat a CVap® Cook and Hold Oven to Vapor 156°F/Air 156°F. Remove wings from the brine and rinse. Place in a pan, then cook in the oven for four hours. Remove and cool the wings.
  3. For the sauce: Heat the soy sauce and sesame oil, add the sugar, and stir to incorporate. Add all of the ingredients to a blender and puree until smooth. Reserve for service.
  4. To fry the wings: toss wings in Mochi flour (sweet rice flour) to coat. Fry in oil at 375°F for approximately three minutes. Drain the wings and toss with the sauce to coat. Serve immediately.

Want to learn more about Chef John McCarthy? Check out his interview in our Operator Corner.

For more information about staging and wings, take a look at our blog post detailing how much time you can shave from ordering to serving one of America’s favorite finger foods, Staged Wings in CVap.

korean chicken wings