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Warning: switching from foil to parchment in my air fryer changed how my wings come out
For about 8 months I lined the basket with foil and my wings always came out soggy on the bottom, even at 400 degrees for 22 minutes. Two weeks ago I switched to perforated parchment and the same wings now get crisp all the way around because the fat drips through instead of steaming in the foil. I get why people swear by foil for easy cleanup, but I think it's hurting the actual cook more than they realize. Has anyone else tested this side by side, or am I just late to something obvious?
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