Note: I was sent a DREO ChefMaker Combi Fryer for review, which I tested using this recipe for Teriyaki Chicken Wings. All opinions are mine alone.
I am super late to the air fryer band wagon, but I am kind of happy I held out long enough to instead try a DREO ChefMaker Combi Fryer (paid link)! I am still becoming acquainted with all of the delicious options this appliance has, but I was so impressed with my first test run making these Teriyaki Chicken Wings that I had to share it immediately!
The ChefMaker is described on DREO’s website as “the most professional air fryer for making Michelin-starred meals.” The appliance uses “CombiCook technology” which translates professional cooking methods into intelligent algorithms that allow ChefMaker to become a fully automated master cooking machine that handles temperature, time, and atomization by itself. It also includes a water atomization system that replenishes evaporated moisture and reduces the chamber temperature to prevent food from charring and ensure the core gets evenly cooked.
There are a ton of ingredient-based presets to take a lot of the guesswork out of cooking, as well a three professional cooking modes: Chef Mode (ingredient-based master chef presets), Classic Cook (choosing a cooking style including air fry, defrost, reheat, broil, roast, toast, bake, and dehydrate), and Probe Cook (take full control of cooking temperature to create new recipes).
In addition to the appliance itself, the DREO app includes step-by-step videos for recipes while also tracking the cooking process on your phone.
Sounds kind of awesome, right? I wanted to try the ChefMaker out as soon as possible! Using the app, I found a recipe for Teriyaki Chicken Wings that I miraculously had all ingredients already on hand. I adapted the recipe slightly, but tried to stick to the step-by-step videos as possible to get a sense of the benefit of the app as well.
So let’s get cooking (or ChefMaking)!
Ingredients (serves 2):
Wings and Dry Rub:
- 6 whole chicken wings
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 2 teaspoons canola oil
Teriyaki Sauce:
- 1 teaspoon canola oil
- 3 garlic cloves, minced
- 1/2 cup teriyaki sauce
Toppings:
- 1 tablespoon white sesame seeds
- 1 scallion, green parts only, chopped
To make your Teriyaki Chicken Wings, begin by patting dry your wings with paper towels. The app states that “if the skin gives you a sticky touch, the chicken wings are ready for seasoning.”
Combine the paprika, salt, pepper, garlic powder, cornstarch, and baking powder in a small bowl.
Add the chicken wings to a bowl and drizzle with 2 teaspoons canola oil, tossing to coat.
Season the chicken wings with the spice blend, tossing to combine to evenly coat in the spice blend.
Add the wings in one layer to the basket of the DREO ChefMaker.
Fill the water tank on top of the DREO ChefMaker with water.
So this is where the app gets pretty snazzy. The next step was for me to tap “Send to Device” on my phone, which sent the correct program to the DREO ChefMaker. The other option provided was to choose Chef Mode – Chicken Wings on the ChefMaker itself.
Once I pressed “Send to Device” I just pressed start on the ChefMaker and I was good to go.
The DREO ChefMaker will go through a bunch of different steps to cook the wings – “achieving doneness,” “pre-sear,” and “browning”. (This took 26 minutes total.)
When there is about 5 minutes left of cook time on the ChefMaker, add a saute pan over medium heat to your stovetop. Add in the canola oil. When heated, add in the minced garlic and cook, stirring constantly, for 30 seconds.
Pour in the teriyaki sauce, and bring to a boil, stirring occasionally.
Cook until the teriyaki sauce reduces and thickens, about 5 minutes.
Add the cooked wings to the saute pan and stir to coat in the teriyaki sauce.
Remove the wings from the pan and top with sesame seeds and scallions.
So my husband fancies himself a bit of a chicken wing critic. And he absolutely loved these!
The teriyaki chicken wings are perfectly cooked. They maintained a nice juicy inside with a pretty impressive sear on the outside. The teriyaki sauce that the wings are tossed in was super easy to prepare!
I was really impressed with the ease of using the DREO ChefMaker. I can’t wait to see what I can cook up next!
Teriyaki Chicken Wings
Ingredients
Wings and Dry Rub:
- 6 whole chicken wings
- 1 teaspoon ground paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 2 teaspoons canola oil
Teriyaki Sauce:
- 1 teaspoon canola oil
- 3 garlic cloves minced
- 1/2 cup teriyaki sauce
Toppings:
- 1 tablespoon white sesame seeds
- 1 scallion green parts only, chopped
Instructions
- To make your Teriyaki Chicken Wings, begin by patting dry your wings with paper towels. The app states that “if the skin gives you a sticky touch, the chicken wings are ready for seasoning.”
- Combine the paprika, salt, pepper, garlic powder, cornstarch, and baking powder in a small bowl.
- Add the chicken wings to a bowl and drizzle with 2 teaspoons canola oil.
- Season the chicken wings with the spice blend, tossing to combine to evenly coat in the spice blend.
- Add the wings in one layer to the basket of the DREO ChefMaker.
- Fill the water tank on top of the DREO ChefMaker with water.
- So this is where the app gets pretty snazzy. The next step was for me to tap “Send to Device” on my phone, which sent the correct program to the DREO ChefMaker. The other option provided was to choose Chef Mode – Chicken Wings on the ChefMaker itself. Once I pressed “Send to Device” I just pressed start on the ChefMaker and I was good to go.
- The DREO ChefMaker will go through a bunch of different steps to cook the wings – “achieving doneness,” “pre-sear,” and “browning”. (This took 26 minutes total.)
- When there is about 5 minutes left of cook time on the ChefMaker, add a saute pan over medium heat to your stovetop. Add in the canola oil. When heated, add in the minced garlic and cook, stirring constantly, for 30 seconds.
- Pour in the teriyaki sauce, and bring to a boil, stirring occasionally. Cook until the teriyaki sauce reduces and thickens, about 5 minutes.
- Add the cooked wings to the saute pan and stir to coat in the teriyaki sauce.
- Remove the wings from the pan and top with sesame seeds and scallions.
