Loading…
29
Pro tip: marinate your wings in pickle juice before the air fryer, and thank me later
I'm gonna say it straight, most of you are sleeping on pickle juice as a marinade. Last Tuesday I had a jar of dill pickle juice sitting in the fridge and about 2 pounds of chicken wings that needed to get cooked, so I dumped the wings in a ziplock with the juice and let them sit for 4 hours. Threw them in the air fryer at 380 for 22 minutes, flipping once halfway, and the skin came out crazy crispy while the meat was still juicy. My wife, who usually gives me grief about my kitchen experiments, ate 9 of them and asked why I never did this before. The vinegar does something to the skin that helps it crisp up, I don't know the science behind it but it works. Only thing I'd change is adding a little baking powder to the juice next time, heard that helps with the crunch even more. Anybody else tried a pickle juice marinade in the air fryer, or am I late to the party here?
1 comments
Log in to join the discussion
Log In1 Comment
jessec392d ago
Is pickle juice really doing all that, or are people just hyped because it sounds like a cool trick? I've tried the juice thing before on chicken thighs and honestly it tasted like, well, pickles, which is fine if that's what you want but the "crispy skin" part felt like the same result I get from just drying the wings real good and using a little oil. Vinegar might help break down the surface a bit but 4 hours seems like a lot for wings that are mostly skin and bone anyway. And adding baking powder on top of that? Now you're just covering up the pickle taste with a gritty coating. I'd rather salt them early and let the fridge do the work, but hey if your wife ate 9 then something worked.
6