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Hit 50 batches of air fryer chicken wings without a single soggy one
I tracked it in my kitchen notebook, and the 50th batch came out perfect last night. The trick is patting them bone dry, tossing in a tablespoon of cornstarch, and cooking at 400 for 22 minutes, flipping halfway. Has anyone else found a number that made them realize their method was finally working?
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nancy_davis7d ago
Wow, fifty batches is serious dedication to the craft. I've been chasing that crispy wing high for a while now. Does the cornstarch trick work just as well on frozen wings, or do you always thaw them first?
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umabailey7d ago
Have you tried patting frozen wings dry too? I bet the cornstarch would still stick if you let them sit out for a bit first. What temp do you run your air fryer at for frozen stuff?
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