Finally figured out why my chicken wings were rubbery after 3 tries

Last week I made wings in the air fryer again and they came out soggy and gross. I was cramming like 12 wings in there at 375 for 20 minutes. Turns out I needed to space them out more and cook at 400 for 25 minutes, flipping halfway. Anyone else have a go-to temp and time for wings that works every time?

3 comments

3 Comments

phoenix3312mo ago

Were you patting them dry before seasoning? That was my big mistake for years, just tossing wet wings in the air fryer and wondering why they steamed instead of crisped up.

piper_reed2mo ago

@phoenix331 actually patting dry helps but you gotta dry brine them for an hour for real crispy skin.

susana661mo ago

Oh yeah, I saw someone on TikTok say baking soda helps crisp them up too.