Am I the only one who can't get chicken wings crispy without burning the tips?

I was in the break room at the supply house the other day and overheard this guy bragging about his air fryer wings being perfect every time. He said he does them at 400 for 25 minutes and they come out restaurant quality. So I tried it last night with a batch of 12 drums and flats from Harris Teeter. Set them at 400 for 20 minutes, shook them halfway through, and the tips were black as charcoal while the thick parts were still rubbery. I even patted them dry and tossed them in a little baking powder like every recipe says. What am I missing here? Does everyone else just cut the tips off first or is there a temp trick I don't know about? Has anyone else dealt with this?

3 comments

3 Comments

johnson.paul26d ago

Those 20 minutes at 400 is fine for flats but drums are way thicker, you gotta separate them and give the drums an extra 5-7 minutes while pulling the flats out sooner.

alice8926d ago

Those 12 drums and flats all mixed together is probably half your problem. I split mine up and do flats at 375 for 30 minutes and drums at 375 for 35-40 minutes. The baking powder trick works but you gotta let them sit uncovered in the fridge overnight, not just pat them dry right before cooking. Otherwise the steam from the moisture keeps the skin rubbery while the thin tips get torched. Most people skip that drying step and wonder why their wings are sad. Cutting the tips off helps too since those little nubs have almost no meat and burn way before the rest is done.

joelt7026d ago

Separate them drums from flats like @johnson.paul said and pull the flats out earlier, that alone fixes the timing issue for me. Also try tossing them in a little cornstarch instead of baking powder, it crisps up faster without charring the tips as bad. Letting them sit uncovered in the fridge for a few hours before cooking makes a big difference too since the surface dries out completely.