I used to think air fryer wings were overhyped until I tried dry brining

For months I just tossed frozen wings in the basket and they came out soggy every time. Then last weekend I salted 2 pounds of wings and left them uncovered in the fridge for 8 hours before cooking. The skin came out crispy like deep fried and the meat was juicy. Anyone else had better luck with dry brining versus just seasoning right before?

2 comments

2 Comments

wren_carr26d ago

Oh man, dry brining is a total game changer for wings, I was in the same boat thinking they were just okay until I tried it. I did a batch with salt and a little baking powder mixed in, left them uncovered overnight, and they came out so crispy I couldn't believe I ever bothered with wet marinades before. Now I won't make wings any other way, it's honestly the easiest trick for that perfect crunch without deep frying.

xenarobinson26d ago

My neighbor Dan tried the dry brine thing last month with his air fryer wings and honestly they came out way too salty for my taste. I get that people love it but I've had better luck just patting the wings dry with paper towels and tossing them in a mix of flour, paprika, and garlic powder right before cooking. The texture on those beats any dried out salt-crusted wing I've ever had, plus you don't have to plan 8 hours ahead for dinner. Tbh half the appeal of an air fryer is how fast it is, so waiting around for a brine kinda kills the point. Ngl I think the overnight fridge thing can actually dry the meat out if you're not careful with your salt ratio.

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