Tried a new trick at a BBQ in Nashville last weekend

I was at a backyard cookout in Nashville and a guy named Dan tossed some chicken wings in baking soda before seasoning them. He let them sit for 15 minutes in the fridge, then air fried them at 375 for 20 minutes. The skin came out way crispier than anything I've done before. Has anyone else tried this method or got a better way to get that crunch?

2 comments

2 Comments

brooke_walker19d ago

Oh man, the baking soda trick is legit but I've found cornstarch works even better if you mix it with a little cayenne and garlic powder. My buddy from Memphis showed me this method where you toss the wings in cornstarch, let them rest uncovered in the fridge for an hour, then do a quick dip in buttermilk before the air fryer. It creates this crazy shatter crunch that stays crispy even after they cool down a bit. He calls them "Nashville nasty wings" and people lose their minds over them at every cookout we do. Just watch your smoke detector if you're using the air fryer with cornstarch, mine got a little overzealous last time and set off the whole apartment building.

kai56418d ago

Forty minutes on a wire rack after frying actually fixes the cornstarch smoke issue, trust me.