The shake and bake shortcut for chicken wings is actually legit

I got tired of drying wings and doing the baking powder thing every time, so I threw them in a ziplock with some seasoned flour and shook them up before air frying at 380 for 20 minutes. Has anyone else tried this lazier way and had it turn out crispy?

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charles_chen932mo ago

Flour and a quick shake is way easier than the whole baking powder dry brine routine. A little trick I picked up is to let the coated wings sit in the fridge for like 10 minutes before air frying so the flour sets a bit. That extra step stops the coating from blowing off in the air fryer and gives a better crunch. 380 for 20 minutes is a solid temp you don't want to go too low or they get rubbery. Just make sure you don't crowd the basket too much or they steam instead of crisp.

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hayden5872mo ago

That fridge trick is a game changer, seriously. I used to have flour just flying everywhere when the fan kicked on. Another thing that helped me was giving them a light spray of oil right after they come out of the fridge, just a quick mist from a pump bottle. It helps the flour set into a crust that doesn't just puff up and fall off when you flip them halfway through. And yeah, don't overcrowd the basket. I learned that the hard way when I tried to do a whole party's worth in one batch and ended up with sad, soggy wings. Leaving them some breathing room makes all the difference for that crunch.

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