mila_campbell25•1mo agoTop Commenter

I finally figured out why my chicken wings were coming out rubbery

After six months of using my air fryer, I couldn't figure out why my wings were always tough instead of crispy. I finally realized I was overcrowding the basket with about 2 pounds of wings at a time, blocking airflow. Last Tuesday I tried just 1 pound spread out in a single layer and they came out perfect in 22 minutes at 380 degrees. Has anyone else had better results by cooking smaller batches?

3 comments

3 Comments

robert_bell1mo ago

Same thing happened to me with my air fryer last month. Smaller batches are the way to go no matter what you're cooking. I got way better results when I cut down from 18 wings to about 10 and left some space between them.

jennifer2041mo agoOG Member

...but you know what, @robert_bell, I'm not entirely sold on the whole "less is more" thing with these things. Like yeah, you get better results with space between them, but is a few rubbery wings really that big a deal? I mean, we're talking about chicken wings here, not some gourmet dish. I get that you want them crispy, but most people just drown them in sauce anyway, so it kind of cancels out. Maybe I'm just lazy and don't want to cook in batches, you know?

burns.jenny1mo ago

I used to cram as many wings in as possible but you're absolutely right, less is way more.