I used to bake my chicken wings for an hour, now I air fry them in 20 minutes.

I got my air fryer about six months ago and it changed my whole game for game day snacks. I just toss the wings with some baking powder and spices, then cook them at 400 degrees until they're super crispy. Has anyone found a good sauce that really sticks to air fryer wings without making them soggy?

3 comments

3 Comments

noahhall10d ago

Cornstarch slurry just makes a weird gluey coating. Tossing wings in plain hot sauce right out of the fryer works way better.

samward10d ago

Saw a tip online about mixing your sauce with a little cornstarch slurry before tossing the wings. It thickens up and clings better without adding extra moisture. Tried it with a basic buffalo sauce last week and it was a total game changer. The wings stayed crispy even after sitting out for a bit. Might be worth experimenting with that method.

patricia_singh8110d ago

You know what, that actually makes a lot of sense. It reminds me of the time I tried to make orange chicken from scratch and the sauce was just a sad, runny mess. I wish I had known this trick back then, because it would have saved me from a plate of disappointment. So you just whisk the cornstarch right into the cold sauce before you heat it up?