Finally got perfect chicken wings after 5 failed attempts this month

I've been trying to get crispy wings in my air fryer for weeks and they always came out rubbery or burnt on one side. Last Sunday I decided to try something different - I patted them bone dry with paper towels, then tossed them in a little baking powder and salt. Let them sit in the fridge uncovered for about 45 minutes before cooking. Did them at 380 for 12 minutes, flipped them, then another 10 minutes at 400. The skin was actually crunchy all over and the meat stayed juicy. I used a cheap off-brand air fryer too so it's not like I got fancy equipment. My only problem now is figuring out how to get the sauce to stick without making them soggy again. Anyone have a trick for that?

2 comments

2 Comments

alice_wilson732d ago

See I gotta disagree with the baking powder trick, it always left a weird aftertaste for me no matter how little I used. Have you tried just doing a lower temp for longer with a wire rack under them in the air fryer basket? That way the heat gets all around without any powder, and the sauce sticks way better if you toss them while they're still hot right out of the fryer.

alice8082d ago

Baking powder's fine if you rinse the wings in vinegar first, that cuts the weird taste.