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The chicken wing math changed after I saw my sister's 9 minute shortcut
My sister lives in Denver and she cooks wings in the air fryer at 380 for 9 minutes, flips them, then another 9. I always did 20 minutes at 400 and they came out dry. She said the trick is don't crowd the basket, do like 6 wings max per batch. I tried it last Friday and the skin was actually crispy, not rubbery. Has anyone else found that shorter cook times with a smaller batch beats the longer single batch?
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blair_green1mo ago
Did yours come out dry too, or was it just the skin that was off?
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