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Showerthought: I used to deep fry chicken wings in 2 inches of oil every Sunday, now I do them in the air fryer and honestly I like them more
For like 8 years I had this Sunday routine where I would heat up a big pot of peanut oil on the stove and fry wings for the football games. It was a whole thing, splatter everywhere, oil smell in the curtains for 3 days, and I burned my forearm twice so bad that I still have a mark from one of those. My wife got me an air fryer two Christmases ago, the big 6 quart one, and I finally tried wings in it last month after putting it off because I figured they would come out dry and sad. Tossed them in a little baking powder and salt first, 400 degrees for about 22 minutes flipping once at the halfway mark, and they came out crispy enough that my brother in law genuinely could not tell the difference when I did a side by side. The skin gets that bubbly crunch without me babysitting a pot of hot oil and I can do 2 pounds at once without the kitchen turning into a grease trap. Cleanup is a single drawer I stick in the dishwasher instead of scrubbing a stockpot and wiping down the stove for 20 minutes. Curious if anyone here has cracked the code on getting sauce to stick better, because mine slides right off compared to the fried ones.
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black.jake27d ago
What temp are you pulling the wings at before you sauce them, and are you letting them rest at all first? I ask because the trick I found is tossing them in sauce the second they come out of the basket while the skin is still screaming hot, then hitting them with a thin second coat after they sit for a minute or two. The first coat soaks into that hot crust instead of pooling up, and the second one gives you the wet sticky layer on top. Sauce straight from the fridge onto cooled wings is the main reason it slides off in my experience.
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