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Took 3 weeks to figure out why my wings kept coming out raw in the middle
Kept pulling soggy wings out of my air fryer and could not get why the outside was crispy but the middle was pink. I was piling them in there like a dummy, probably 2 pounds at a time in a 5 quart basket. Once I started doing single layer batches and patting them dry with paper towels first, they came out perfect every time. Took me about 3 weeks and a lot of wasted chicken to figure that out. Anyone else learn the hard way that crowding is the real killer?
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