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Took me 4 hours to figure out why my wings kept coming out raw in the middle
So I got this air fryer back in March and every single batch of wings I made came out burnt on the outside and pink near the bone. I tried everything, higher temp, lower temp, flipping them, patting them dry, even bought a meat thermometer from Target. Turns out my dumbass was crowding the basket with 2 pounds of wings at once and the hot air could not get around them. Once I started doing 1 pound batches at 380 for 24 minutes they came out perfect every time. Does anyone else have a magic number for wings or am I just late to the party on this?
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quinnmitchell11d ago
4 hours on this? Hate to break it to you but the crowding thing is way overblown. I do 2 pounds in my basket every single week, sometimes more, and mine come out fine. The real problem is you're cooking at 380 for 24 minutes, that's way too long, which is why they come out dry and weird looking near the bone. Pink near the bone doesn't even mean raw, that's just how chicken bones work, it's called bone stain and it happens to tons of people who then panic and cook the life out of their food. Do less time at a higher temp and stop worrying so much about the basket being full.
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