Virtual Cooking the Perfect Chicken

Wednesday, August 12th, 2026 3:00 pm to 4:00 pm, MST

Learn the essential techniques behind preparing flavorful, juicy, and perfectly cooked chicken with confidence and consistency in this online class focused on mastering texture, temperature, and seasoning. You will learn how to manage temperature, achieve crisp texture, retain moisture, and build balanced seasoning while mastering methods used for both everyday meals and elevated entertaining. Featuring the precision and control of Wolf appliances alongside the advanced preservation technology of Sub-Zero refrigeration, this class highlights how premium kitchen performance supports exceptional results and refined home cooking.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Turmeric Ginger Wings

by: Chef Mike Shannon

Compatible Wolf Appliances:

YIELDS
6
Servings
Prep Time
24
hours
Cook Time
40
minutes

Modes

Convection Steam

Rack Position

Enamel Pan
Position - 2

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.

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Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

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