Tried foil versus parchment paper for my chicken wings last night

I was making wings in my 5.8 quart Cosori and couldn't decide between lining the basket with foil or parchment. Went with parchment because I heard it lets air flow better. Wings came out crispy in 22 minutes at 380, but the paper blew around a bit. Has anyone else had trouble with parchment lifting up in a strong fan model?

2 comments

2 Comments

kelly613d ago

Wait did you try lining it with foil too or just parchment? I gotta say I USED to be a foil person for EVERYTHING in my air fryer but then I had this ONE time where the foil totally blocked the airflow and the wings came out all soggy and gross. It was a total mess, I had to actually throw half of them away because they were just steamed instead of crispy. Now I stick with parchment but I weigh it down with a couple of toothpicks stuck through the holes in the basket so it doesnt fly up and hit the heating element. That trick saved me from having to clean up burnt paper crumbs all over the place. Honestly the fan in my Gourmia is SO strong it will launch the parchment right into the top if I dont pin it down.

jamiegreen3d ago

Parchment with toothpicks" sounds like a fire hazard waiting to happen honestly. I still use foil in mine all the time and never had a problem with soggy wings, you just gotta poke a few holes in it yourself so the air can move. That Gourmia fan must be a beast if it's tossing parchment around, but I'd rather deal with slightly less crispy wings than risk toothpicks melting or catching fire inside. Anybody else just use foil the old way and call it good?