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My sister said my air fryer wings were just baked chicken and I'm still mad about it
Last Saturday at her place in Boise she watched me pull a batch of wings out of my air fryer at 400 for 22 minutes, flipped once, and said they were 'just tiny oven chicken.' What she doesn't get is the skin actually crisps when you pat the wings dry first and don't crowd the basket, which I did in front of her. So now I want your best wing method, temps and time, because I'm cooking these at her house next visit and I refuse to lose again.
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val17217d ago
What temp does your sister's oven actually run at, because if she's baking hers at 350 like most people do that's a totally different thing than 400 in a little basket with hot air blowing right on the skin. And here's my real question, are you patting the wings dry AND letting them sit uncovered in the fridge for a few hours first? That dry brine step is what most people skip and it's the whole ballgame for crispy skin. Also what kind of wings are you working with, full ones you break down yourself or those party flats and drumettes from the bag? That changes the time a lot.
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