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Finally nailed air fryer wings after 3 burnt attempts
I used to deep fry wings in a pot of oil on the stove, which took forever and made my whole apartment smell for days. Last week I tried 400 degrees for 25 minutes with a flip halfway through, and they came out crispy without any smoke. Has anyone else found a better temp for getting that buffalo sauce to stick without getting soggy?
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nancybailey1d ago
...so you're telling me 400 for 25 minutes is what finally worked? I've been doing 375 for 20 minutes with no flip and they come out perfect every time. No smoke, no burnt bits, just crispy skin that holds sauce like a champ. My trick is tossing them in a bowl with a little cornstarch and baking powder before cooking, that really helps the sauce stick without getting all gloopy. Maybe try lowering the temp a bit so you don't have to flip halfway, keeps the heat steady.
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tara_jones941d ago
The cornstarch and baking powder trick is interesting, but doesn't that leave a powdery taste if you don't rinse the wings first? I've always been scared to try it because I feel like it'd mess with the natural chicken flavor. How long do you let the coated wings sit before you bake them?
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