The NuWave Oven is an interesting gadget, and I'm sure many of you have seen these advertised on the weekend infomercials. The oven has a large domed top and uses infrared heat as a cooking source. During the infomercial, the hosts show different foods you can cook in the oven, but the problem is, once this oven is delivered, many people just don't know what to do with it. The cookbook that's enclosed with the oven is more than a little vague and just doesn't give you a lot of information so you can actually cook with this thing. The answer to this problem is simple. Experiment!
Some people think this little oven is just a gimmick and I was a little skeptical too, but the truth is, you will never cook a more juicy and evenly roasted chicken than with this oven. Really! Here are a few recipes that we have tested with wonderful results NuWave Baked Chicken, NuWave Baked Chicken Drumsticks, NuWave Oven Roast Beef.
Now, on to my latest challenge, NuWave Oven Baked Chicken Wings. I've been wanting to try this recipe for a long time and I was thrilled with the results. We used the same breading technique and the same sauce that we use in our Oven Baked Buffalo Chicken Wings, it was just the actual baking method that changed. These wings are super easy to make. Just double coat with a cornmeal breading, then bake it the NuWave for about 15 minutes. You can coat these with your own sauce or try our Buffalo Wing Sauce detailed below. Either way, you're in store for a delicious batch of wings. Enjoy!!
3/4 cup Flour
3/4 cup Cornmeal
2 tsp Seasoned Salt
1 TB Garlic Powder
1 tsp Black Pepper
1 tsp Garlic Salt
9 Chicken Wings cut into drumettes, center wing pieces and wing tips (discard tips) You will have 18 pieces total
Combine the flour, cornmeal, salt, garlic powder, pepper, and garlic salt in a large bowl. Add the wings, turning to evenly coat on all sides. Place the coated wings on a baking sheet and let rest for 5 minutes, then recoat a second time in the breading.
Set up the NuWave and place the wings on the 4" cooking rack, leaving a bit of room between wings, if possible, to allow for even cooking. Cook on HIGH for 8 minutes, then turn wings over and cook for 6 - 8 minutes longer on HIGH. (Depending on the thickness of the wings, you will want to test them for doneness after about 6 or 8 minutes, see if they are cooked through, and add another 3 - 5 minutes, if needed. The juices should run clear when fully cooked.)
While the wings are cooking you can prepare the wing sauce.
Buffalo Wing Sauce
3/4 stick Salted Butter
1 TB Red Pepper Flakes
4 TB Garlic Powder
1 tsp Black Pepper
1/4 tsp Salt
3/4 cup Franks Red Hot Original Sauce
1 TB White Vinegar
Melt butter in saucepan then add red pepper flakes, garlic powder, salt and pepper. Heat and stir until you get a roux consistency. Add Franks Red Hot sauce and vinegar and heat to just under a boil. Simmer for 10 - 15 minutes on low heat.
Dip the cooked wings into the sauce one at a time and coat thoroughly with sauce and place in serving bowl.