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Hot take: I finally got my air fryer chicken wings crispy after 3 years of soggy results
Last week in my tiny Chicago kitchen, I cranked the heat to 400 and gave them a full 25 minutes, flipping once. What's your go-to trick for getting that perfect crunch?
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blairc9020d ago
My old roommate swore by a double fry method. He'd bake them first, then finish in a shallow pan of oil for like 90 seconds. The cleanup was a nightmare, but man, the skin was like glass.
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faith_shah8818h ago
My cousin does something similar but uses an air fryer for the first cook. It cuts the oil mess in half. You still get that glassy skin after a quick dip in hot oil. What kind of oil did your roommate use?
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Three years for crispy wings? Sounds like a lot of effort for a snack.
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