Took me 4 tries to figure out why my air fryer wings were always rubbery

I kept making wings every Friday for like 2 months and they always came out with that weird rubbery skin instead of crispy. Finally last week I realized I was overcrowding the basket with like 12 wings at once. Tried doing just 6 wings in a single layer and they came out perfect in 22 minutes at 380. Also figured out patting them dry with paper towels before seasoning makes a huge difference. Has anyone else spent way too long figuring out the right wing method?

2 comments

2 Comments

jesse849d ago

Oh man, the paper towel thing was my "aha" moment too. I had a solid 8 week stretch where my chicken thighs came out looking like wet dishrags no matter what I did. Then my buddy who used to work at a wing joint told me to literally let them sit uncovered in the fridge for an hour after drying them off. I thought he was messing with me but it actually changed everything. Now I do a dry brine with a little baking powder mixed in and they come out shatteringly crispy even with 8 wings in there at 400 for 25 minutes.

nora108d ago

Yo @jesse84, does letting them chill in the fridge really make that big of a difference? I just heard that trick somewhere.