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My buddy said my air fryer wings tasted steamed instead of crispy and now I can't stop thinking about it
I had been tossing frozen wings straight into my air fryer at 380 for 25 minutes and calling it good until my buddy came over last weekend and said they tasted steamed instead of crispy. He told me to pat them totally dry and hit them with a little baking powder before they go in, and the skin came out way better on the next batch. Does anyone else dry brine or use baking powder on wings, or am I late to the party here?
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webb.victor10d ago
My buddy went through the exact same thing last year, straight frozen wings into the basket and they came out pale and rubbery every single time. He started patting them dry with paper towels and leaving them uncovered in the fridge for a couple hours, and the difference was night and day. Then he added the baking powder trick you mentioned and now his wings actually sound crunchy when you bite them, not that sad wet squish. The science behind it is real too, the baking powder raises the pH of the skin so it browns and crisps up way faster. Frozen wings drop a ton of water as they thaw, and all that steam just cooks the skin instead of frying it. You are not late at all, plenty of people still dump them in frozen and wonder why they get soggy wings.
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