Found a game-changing hack for frozen chicken wings in the air fryer

I was So tired of soggy frozen wings, no matter how long I cooked them. Then I tried tossing them in a tablespoon of baking powder and some salt BEFORE freezing them, not after. I let them sit in the freezer on a tray for 2 hours then bagged them up. When I cook them at 380 for 25 minutes, they come out crispy like they were fried. No more thawing or patting dry or any of that nonsense. Has anyone else tried this dry brine method for frozen stuff?

2 comments

2 Comments

robert_smith3628d ago

Pretty sure you mean baking soda, not powder. Baking powder won't do the same thing for crisping up the skin.

craig.tessa28d agoMost Upvoted

Well, baking powder it is then - guess my chicken's about to be more science experiment than dinner.