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Air fryer wings vs oven baked: which actually gets crispier?
I had to decide last weekend between air frying chicken wings at 400°F for 25 minutes or baking them in my regular oven at 425°F for 40 minutes. I went with the air fryer because it's faster, but the wings came out a little dry on the inside compared to oven baked ones I've had at my buddy's place in Portland. What's your go-to method for getting that perfect crispy skin without drying the meat out?
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taylor_hayes2513d ago
Oh man, I went through this exact same thing last month with my little Ninja air fryer for a Super Bowl party. I did the wings at 380 for 22 minutes and they came out with that perfect shatter-crisp skin but the meat near the bone was definitely on the drier side compared to when I do them low and slow in the oven. My trick for the air fryer now is to soak them in a little baking soda brine for 30 minutes before drying them off and hitting them with a lower temp first like 325 for 15 minutes then cranking it up to 400 for the last 8 minutes. That two stage method gives me the crispy exterior without that dry interior you're talking about and it's still way faster than the oven.
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norathomas13d ago
My buddy tried that baking soda trick once and it made everything taste like pretzels.
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