I finally figured out why my air fryer chicken wings were always soggy

For months, my wings came out soft and pale, even after 20 minutes at 400 degrees. The change happened last weekend when I patted the raw wings completely dry with paper towels before seasoning them. I also stopped overcrowding the basket, leaving space between each piece. The next batch was crispy and golden in just 18 minutes. The difference was night and day, all from that one extra drying step. Has anyone else found a simple trick that made a huge difference with a basic air fryer food?

2 comments

2 Comments

gonzalez.vera3d ago

Seriously, you needed months for that?

kaiblack3d ago

Right? @gonzalez.vera gets it. I spent three weeks just picking a color for my living room wall. My partner and I had to look at fifty paint samples. We'd stare at the same beige for hours, trying to decide if it was too warm or too gray. The whole thing was ridiculous.