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My sister swore by the 5 minute preheat trick and now my wings are actually crispy
Last month my sister Karen visited from Columbus and saw me just tossing chicken wings in the basket at 400 for 20 minutes. She goes, "No wait, you gotta let it run empty for 5 minutes first, like a real oven." I told her that sounded like extra steps for nothing. But she kept bugging me about it, so I finally tried it last Tuesday. Total difference. The skin came out with that snap to it, not chewy. I also started patting the wings dry with paper towels before seasoning, which she said was the other half of the trick. Now I'm wondering if I've been doing this whole air fryer thing wrong for the 2 years I've owned it. Did anyone else get told the preheat thing and ignore it forever, or was I just the last to know? Also, does the preheat matter for frozen stuff like mozzarella sticks or just raw meat?
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