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My air fryer chicken wings finally stopped being soggy after I figured out one thing.
I kept seeing people just toss wings in sauce right after cooking, which makes the skin go soft. The trick is to let them sit in the basket for 5 minutes after the timer goes off, no sauce. I tried it with a 2 pound batch last night and they were perfectly crisp. Does anyone else have a different method for keeping wings crunchy?
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ray3639d ago
My buddy overcooked his trying that and they turned into jerky.
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Two pounds of wings in a single air fryer batch is a serious amount of food. I can't imagine fitting that many without them steaming each other. My basket maxes out at one pound before they get soggy from overcrowding.
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