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My brother in law said my air fryer chicken wings tasted like dry rub cardboard, and honestly he was right
So I had a bunch of people over for the game 3 weeks ago and I did my usual thing, thawed 4 pounds of wings, patted them dry, tossed them in a spice mix, and threw them in the air fryer at 380 for about 22 minutes. My brother in law took one bite and said they tasted like dry rub cardboard with no crisp on them, and a couple other people nodded. At first I was annoyed because I was the one cooking, but after the party I actually sat down and thought about it, and he was right. The problem was I was crowding the basket and not using any oil or baking powder, so the wings were basically steaming in their own juice. I read up on it and tried again with a light coat of oil plus a half teaspoon of baking powder per pound, cooked in 2 batches so they had room, and flipped them every 8 minutes. The skin came out way crisper and my wife said to never go back to the old way. Now I want to know if you all do baking powder or cornstarch, and what temp you run for that crackly skin?
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thomasb4111d ago
Baking powder vs cornstarch is one of those things where I keep flip flopping. Did cornstarch for a while because some YouTube chef swore by it, and yeah the skin got shattery crisp but it also left this weird chalky film if I used too much. Baking powder gives a more even brown and the skin puffs up a little, almost like it got a tan. Now I do a 50/50 mix with a pinch of salt and it covers both, though I have zero science to back that up. Also learned the hard way that the powder has to go on before the oil, not after, or it just clumps in the basket.
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