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My air fryer wings used to come out rubbery until I started drying them on a rack in the fridge overnight
For about a year I was patting them with a paper towel and tossing them straight in, and the skin always came out chewy. Now I salt them and leave them uncovered on a wire rack in the fridge for 12 hours, and 400 degrees for 22 minutes gives me crispy skin every time. Anyone else dry brine their wings first, or do you just go straight from the pack?
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dakota_rivera17d ago
The salt is doing the real work there, not the fridge. Salt pulls moisture out and kind of breaks down the skin so it crisps up better, the overnight dry just helps too. 12 hours is plenty though, you can get most of the way there in like 4 if you're in a rush.
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