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Wrote off air fryer wings for 2 years until my buddy in Fresno pulled a batch at 18 minutes and the skin cracked like glass
I always figured wings needed 400 degree oil to get that snap, but he dried them, dusted them with baking powder, and ran them at 380 for 18 minutes flipping once, and I've done 6 batches since with the same shatter, so what else have I been wrong about in that thing?
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emma_garcia8d ago
Drying them on a rack in the fridge overnight was the big one for me, that and not crowding the basket. Toss them in a little cornstarch too if you don't have baking powder, comes out pretty close. Still haven't found a way to make fries worth a damn in mine though, so your mileage may vary there.
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