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Message: [QUOTE="storrsroars, post: 3019169, member: 2500"] Wouldn't use Pam personally. But some kind of fat helps. A mister with your choice of oil is a better option - less crap that can create a buildup over time. Alternatively, I'll put the ingredients in a bowl with 1/2 tbsp of oil and toss them. With the Air Oven, there is simply more fan power and better air circulation through engineering. While you can use convection for baking, there's a "super convection" setting for air frying. It will also dehydrate using those fans (I make dog treats from the crap left over from juicing demos). We've done wings with dry rub a few times and enjoy the results. I've only done battered chicken a couple of times and the results were more than satisfactory taste/texture wise, although the color wasn't as golden throughout as on a deep fryer. But I've had compliments from dubious Southerners. [/QUOTE]