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That guy at the camping store was right about my air fryer basket
I was in REI last Tuesday grabbing a new water bottle when this older employee saw me eyeing a compact air fryer they had on display. He came over and asked what I usually cook in mine. I said chicken wings and frozen fries. He just shook his head and said, 'You're burning the coating off those wings at 400 degrees, that's why they smoke up your kitchen.' I laughed it off. Then I got home, tried 350 for 18 minutes instead of my usual 400 for 12, and the difference was crazy. No smoke, way juicier meat, crispier skin. All this time I blamed the fryer itself. One stranger in aisle 7 knew more than my 2 years of trial and error. Has anyone else had a random stranger's tip completely fix their air fryer routine?
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perry.evan2mo ago
The 400 for 12 thing is exactly what I used to do. But the real trick isn't just the temp, it's that you gotta flip them halfway through at 350. One guy at the hardware store told me that about his own air fryer and it changed everything for me. No smoke, no burnt edges, just even crisp all around. I think most people just run their baskets too hot because they're impatient. The lower temp takes longer but it's worth it every single time.
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