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Don't flour your wings before the air fryer and I'll die on that hill
People keep telling newbies to toss wings in flour or cornstarch for crispiness and I think that's just wrong for an air fryer. I tested 12 batches over 3 weeks in my kitchen in Tucson and the plain dry-rubbed ones came out better every single time, the coating ones got gummy and stuck to the basket. Skip the flour, pat them dry, rub them with a little baking powder and salt, and do 400 degrees for 22 minutes flipping halfway. Anyone else tried both ways or am I missing something?
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val86210h ago
Tbh the flour thing reminds me of when my grandma tried making fried chicken in one of those old school convection ovens back in the 90s. She coated everything in flour like always and it came out looking like wallpaper paste. She was so mad she didn't talk to my grandpa for a whole day because he bought her the oven as a gift. Anyway yeah, patting them dry is the real trick, moisture is what kills you in an air fryer not the lack of coating. I do mine with just salt, garlic powder and a little paprika and they get plenty crispy without any of that powdery stuff.
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