Loading…
10
My old stove took 25 minutes for crispy wings, my air fryer does it in 14 now
Six months ago I was still doing wings the old way, heating up a big pot of oil on my stove in my tiny Houston apartment. The oil cost me about $12 a jug, the whole place smelled like a fryer for two days, and cleanup was a mess every single time. Then my sister dropped off her air fryer when she moved, and I tried the same wings with just a teaspoon of oil and a shake of seasoning. They came out crisp in 14 minutes with way less grease and I only had to wipe down one basket. Anyone got a good dry rub that works better in the air fryer than the wet sauce I keep using?
1 comments
Log in to join the discussion
Log In1 Comment
torres.drew5d ago
Dry rubs beat wet sauce in the air fryer every time for one big reason, the sugar in most sauces burns before the wings get crisp. Once that coating scorches you end up with that bitter black taste on the outside and raw-ish spots hiding underneath. What you want is a rub with almost no sugar in it, like salt, garlic powder, onion powder, smoked paprika, black pepper, and a little baking powder. That baking powder is the real trick, it dries out the skin and gives you that crackly texture you were getting from the deep fryer. Toss the wings in it, let them sit in the fridge uncovered for a bit, then hit them with a light spray of oil before they go in.
9