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PSA: my air fryer chicken wings went from soggy to crispy after I made one small change
For my first 3 weeks with the air fryer I was pulling out wings that were pale and rubbery, even at 400 degrees for 20 minutes. Then I started patting them dry with paper towels and gave them a light coat of baking powder before cooking, and the skin came out blistered and crackly the very next batch. Does anyone else do the baking powder trick, or is there a better way to get them crisp without that chalky taste if you use too much?
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cameron_hernandez6914h ago
Baking powder on wings is overkill, just dry them good and crank the heat higher, like 425 for 25 min flipping halfway. Honestly the chalky taste is real and you risk ruining a batch if you eyeball it instead of measuring.
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