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My air fryer wings kept coming out dry until I figured out the one step I was skipping
I made wings in my air fryer every Sunday for about 5 weeks and they always came out dry and rubbery. Last week I tried patting them completely dry with paper towels before seasoning, and the skin finally got crispy instead of steaming. I also stopped crowding the basket and did them in two batches of 8 instead of piling all 16 in at once. The difference was wild, they went from sad and chewy to something I would actually order at a bar. Anyone else notice that drying the wings matters more than whatever seasoning you use?
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sullivan.piper20d ago
16 wings in two batches of 8 is clutch, but do you ever let them sit uncovered in the fridge for a few hours before cooking? That skin dries out way more than paper towels alone can do, and it takes the crisp level up another notch. Just curious if you have tried that step or if the towel pat is where you stop.
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