Six months with the air fryer and I finally got chicken wings right

After burning or undercooking wings almost every time, I tried a method I saw here: pat them dry, toss in baking powder, and cook at 380 for 25 minutes. They came out as crispy as deep fried last night. Has anyone else had that kind of before and after moment with a specific recipe?

2 comments

2 Comments

matthewmartin6d ago

That's the thing with cooking gadgets like air fryers... you gotta find that one trick that unlocks everything else. @river_allen is right about the fridge step, I started doing that with chicken thighs too and it makes a world of difference for the texture. The pattern I've noticed is people treat these appliances like magic boxes and get frustrated when things don't work on the first try. But once you figure out the basics like patting dry and not overcrowding the basket, it clicks and you wonder why you ever struggled. Same happened with me for roasted vegetables - kept getting soggy until I learned to space them out and not use oil until halfway through. It's like every machine has its own little personality you gotta learn.

river_allen6d ago

Took me longer than six months to get wings right, honestly almost gave up on the air fryer for them. The baking powder trick is a game changer though, I pair it with a light spray of oil on top before cooking and flip halfway through. Another tip that helped me was letting the wings sit in the fridge with the baking powder for an hour before cooking, it dries out the skin even more. Have you tried any sauces that hold up well with the air fryer method?