Vent: my air fryer wings kept coming out pale and rubbery for 3 weeks

I tried five different recipes and bought two thermometers before I figured out the problem was crowding the basket. I was piling 18 wings in at once to save time, and the hot air could not get around them, so they steamed instead of crisping. Once I cut it to 10 wings per batch and patted them completely dry with paper towels, they finally got that crackly skin in 22 minutes at 400 degrees. Now I just do two batches on Sundays and reheat the leftovers in 3 minutes flat. Has anyone found a trick for getting crisp skin on the bigger drumsticks, or do I need to parboil them first?

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