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Unpopular opinion: my sister's "just toss it in" air fryer advice turned my wings into jerky
She came over to my apartment in Des Moines on Sunday and dumped a full bag of frozen wings straight in at 400 for 25 minutes. No thaw, no pat dry, no flipping. I told her that's way too hot for way too long and she said "relax, the basket does all the work." We pulled out dry, gray chunks with skin stuck to the tray, and she still blamed the machine instead of the method. What temp and time do you all actually use for frozen wings, because I need a number to show her.
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