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That crispy coating keeps sliding off my chicken wings in the air fryer
I see so many people tossing raw wings in sauce before cooking, but that just steams the skin instead of crisping it. Am I the only one who does a dry rub, cooks them, then tosses in sauce at the end?
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oscar7432mo ago
350 degrees for 18 minutes, flip halfway. That's my magic number. Dry rub is the only way to go, sauce after or it's just a mess.
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rileyb612mo ago
Magic number" applies to way more than wings. Life's all about finding that one perfect setting.
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scott.drew2mo ago
Woah wait, you flip halfway through? I feel like that's just asking for the seasoning to fall off. I've always been a set it and forget it type, just let the heat do its work. @rileyb61 I totally get what you're saying though, that perfect setting really does apply to everything. Once you dial in that combo of temp and time, you just never second guess it again. It's like finding the cheat code for whatever you're making.
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