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Unpopular opinion: I used to hate air fryer chicken wings until I tried dry brining
I always thought air fryer wings came out rubbery compared to deep fried, but I gave them one more shot after a coworker at the diner swore by salting them and leaving them uncovered in the fridge overnight. After 12 hours, the skin got crispy and the meat stayed juicy, no breading needed. Anybody else have a trick that finally sold them on air frying something?
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thompson.nathan14d agoMost Upvoted
Yeah, "rubbery" is exactly the word. Dry brining changed everything for me too. Once I figured that out, air fryer wings finally made sense.
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the_piper14d agoMost Upvoted
Dry brining is such a game changer for chicken in general honestly. I remember the first time I tried it with a whole chicken for roasting, I was so nervous it would be too salty but man was I wrong. The skin got all crispy and shattery, like glass almost. Now I do it for everything, even my Thanksgiving turkey. My family thinks I'm some kind of kitchen wizard but really it's just salt and time.
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alexc9314d ago
yeah that's basically everything in life though, prep work is what separates good from great
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