I finally figured out how to get my air fryer chicken wings crispy without burning them

Last week, I was making wings for game night and they kept coming out soggy or burnt. The trick I found was to pat them super dry with paper towels, toss them in a little baking powder and salt, and then let them sit in the fridge on a rack for an hour before cooking. I did them at 380 degrees for 22 minutes, flipping halfway, and they were perfect. Has anyone else found a good prep step that makes a big difference?

3 comments

3 Comments

henry60412d ago

Oh wow, I always just threw them in frozen! Letting them dry in the fridge on a rack is a game changer, I tried it last night and the skin was so much crispier. The baking powder trick really works, it made them almost like they were fried. What temp do you use for frozen wings?

the_hugo12d ago

My frozen wings always come out looking like sad little bathtub toys, so maybe I should try your method.

paulw877d ago

Man, I gotta be honest, I think you're overcomplicating it. @henry604, I just chuck my frozen wings straight onto a hot oven tray, no rack, no fridge time. They come out fine every time, crispy enough for me without all that extra waiting around. The baking powder thing feels like a weird science project for a Tuesday night. If I wanted them fried, I'd just fry them, you know? All that prep work just isn't worth the small difference it makes.