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Honestly thought air fryer chicken wings were just okay until I saw the difference a 24-hour dry brine made
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brian_murray2mo ago
That dry brine is the real game changer. I add a little baking powder to mine too, makes the skin even crispier.
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roseb472mo ago
Honestly gotta disagree with @brian_murray on the baking powder hack. That stuff can leave a weird chemical aftertaste if you're not super careful with the amount. A proper dry brine with just salt and time works way better for flavor without any risks. The skin gets plenty crispy if you just let the bird air dry in the fridge overnight. Adding more powders feels like fixing something that isn't broken.
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nathan_torres349d ago
Oh man, real quick though - baking powder and baking soda are totally different things. Baking powder already has acid in it so it won't leave that metallic taste if you use the right kind. I messed up once and used baking soda instead and yeah, that was nasty. But plain baking powder in a dry brine is actually pretty standard, just gotta go light like a teaspoon per pound max. The real trick is letting it rest uncovered in the fridge for a full 24 hours, that dries out the skin way better than just overnight.
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