fried chicken in the nuwave

We can but we don't. We prefer to put chicken thighs on the rack and season them and half way thru we put a strip of bacon cut up into halves across the chicken. It is absolutely delicious. The other way is to bread the chicken and just air fry it. We have done both. We cut the power to 80 %. What makes those thighs really good is the pork/chicken rub in a large jar from the dollar store. You can infuse all kinds of spices into chicken and pork. We also made the best pork butt roast by just rubbing it with the rub and cooking until it was done.

I usually get a whole chicken in the 3 to 4 pound range (cleaned)
and roast in whole in the Nu Wave.. The end result is delicious.. the entire family enjoys the roasted chicken . It doesn't matter if the chicken is frozen, which takes a bit longer to coo or the thawed chicken. Frozen chicken results in a moister meat finished product
while thawed is great as well and is right out of the store .Both are really good. I personally like frozen chicken to work with as there is very little mess to clean up when opening up package and bacteria isn't so much a concern.. very sanitary.. VERY VERY .And a moister finished bird.Delicious. I cook chicken parts occasionally , but the economics of a whole chicken win out in this household ie,. meat to eat, soup meat and salad meat ,all in one package. hard to beat...... good cookin' to ya, barry

We just did some thighs today. Wrapped them in bacon and stuck them on the 4" rack and seasoned them with I think it is "Blazin'" rub for chicken and I think it is seafood. We put them on high for 30 minutes per side and they were wonderful. I love Bacon in the Nuwave and it makes for moist chicken and the skin was kind of crunchy, but we added a little time to see what we liked better and this was perfect. I will be eating meat more than anything else... onions come out perfect on meat or wrapped in foil and just stick a little butter on top and cook until it is the desired tenderness. My doctor wants me to cut carbs, and that is no problem because I cook a whole lot of meat, cheese and eggs. I sometimes use my extender ring to put the heating further away... on breads and casseroles it went beyond good!

Hi - I make chicken wings for my hubby. I have made 18 split wings in about 26-27 minutes. Take the wings and put them in a ziploc bag with some cannola oil. Put foil on the pan below the 4" rack to catch most of the grease. I then put the wings on the rack and sprinkle both sides with garlic powder and McCormicks Rotisserie Chicken seasoning. If you are going to use barbeque sauce, cook on high for 10 minutes, flip to the other side for another 10 minutes, Then put sauce on both sides and cook for another 3-4 minutes on each side (depending on how big the wings are), basting with more sauce if you want. If you are not using any sauce, cook the wings (bottoms first) for 12 minutes and then 14 minutes on the top (the side with more skin). These are so good (if I do say so myself) and so easy to make. Clean up is easy too - soak the rack for a little bit and clean. Hope you all like it.

Post a reply to let me know. Ginny in Titusville, PA