That dry chicken wing disaster from my first air fryer tries

Back when I started, my wings always came out like jerky. I followed bad advice to cook them on max heat, lol. What temp and time do you use now for perfect wings?

4 comments

4 Comments

max5642d ago

Stick with max heat for those wings! It cooks them fast and gives a crispy texture that's way better than soggy skin. Dry wings are just extra crunchy, perfect for dipping in sauce!

green.john1d ago

Actually low and slow keeps them juicy inside while still getting crispy skin.

parkerbailey1d ago

Saw this article once about the science behind wings. It explained how high heat seals the skin quickly but can squeeze out juices. @max564 is right about the max heat crunch, and I love that texture. But from my own messing around in the kitchen, low and slow gives you more control. You get juicy meat every time, and then you can blast them at the end to make the skin crispy. Honestly, it depends on how much time you have, but both methods work if you do them right.

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jason_wells1d ago

Ngl, max heat is a trap. It totally murders the inside before the outside is even done. Honestly, I do 380 for about 25 minutes, shaking the basket a couple times. It gets the fat under the skin to really render out slow, so the skin ends up crazy crispy but the meat is still juicy. That final texture is what you want.