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I was at a potluck in Seattle and someone brought soggy air fryer chicken wings
Honestly, they were bragging about their 'foolproof' 400-degree method for 20 minutes. I took a bite and it was just wet and chewy. I make mine at 380 for 25 minutes, flipping halfway, and they come out super crispy every time. The high heat just cooks the outside too fast before the fat renders. Has anyone else found that a lower temp works better for wings?
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emma3493mo ago
Do you pat the wings dry first?
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the_wesley3mo ago
Absolutely, that step makes a huge difference.
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the_brooke2mo ago
America's Test Kitchen said patting them dry gives the crispiest skin.
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