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Why does nobody talk about how air fryer chicken wings changed between my first batch and my tenth
When I got my air fryer 2 years ago, my first wings came out dry and rubbery, like little chicken rocks. I was doing 400 degrees for 20 minutes straight, and the outside burned before the inside cooked. Then a guy at the farmers market in Tucson told me to do 360 for 12 minutes, flip them, then 400 for 6 more, and the skin got actually crispy. Last week I made a batch that my roommate said was better than the bar down the street, and I realized the real change was learning to dry the wings with paper towels first. What temps and times are you all running for wings?
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