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My air fryer wings went from soggy to perfect after I stopped doing one thing
I used to pile 20 wings in the basket and they came out limp and pale every single time. Last month I started drying them with paper towels first and only cooking 10 at a time at 400 degrees for 22 minutes, flipping halfway. The difference was night and day, crispy skin with actual crunch instead of that rubbery steamed texture. Took me about 6 batches to figure out the crowding was the whole problem. Anyone else learn this the hard way or am I just slow?
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miab168d ago
Did you ever try just using a wire rack on top of the basket instead of dropping the count? I keep 20 wings in mine but stand them up on their edges so they aren't touching, and the hot air gets all around every piece. Crispy every time, no flipping, no paper towel step, no doing math on how many batches I need. Drying them helps for sure, but I'd bet the crowding was less about the number and more about them sitting flat in a pile.
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