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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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ray3636mo ago
My buddy overcooked his trying that and they turned into jerky.
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finley7296mo ago
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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kaid595mo ago
Yeah, finley's got a point about the overcrowding. It's the same with a lot of kitchen gadgets, people just push them past what they're good for. Like ray363's friend with the jerky wings, that's a classic result of trying to do too much at once. I see it all the time with stuff like slow cookers too, where folks fill it to the brim and wonder why the food isn't cooking right. Sometimes the best tool for a big job is just doing two smaller batches.
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