The biggest mistake I see with air fryer chicken wings is skipping the drying step

I kept getting soggy wings until I started patting them dry with paper towels for a full 5 minutes before adding any seasoning. Has anyone else noticed a huge texture difference when you take the time to really dry them off?

2 comments

2 Comments

the_fiona26d ago

Oh man, you are so right about that... I was the same way, just shaking off the moisture and tossing them in, and they came out with that weird rubbery skin every time. Then one day I was in a rush and actually set them on a rack with paper towels underneath for like ten minutes while I prepped the sauce, best batch I ever made. The skin got that nice crispy crackle instead of being chewy, it's such a small step but it's a total game changer for the texture.

the_dakota26d ago

Actually it's the paper towels pulling moisture from the bottom that does the trick, the rack is just for airflow.