Stop crowding the basket - it's ruining your texture

I keep seeing people pile food 3 layers deep in their air fryer and wondering why it comes out soggy. The whole point of these things is hot air circulation, you need space between pieces. I did a test with chicken wings at 380°F - 8 wings in a single layer came out crispy in 18 minutes, but 16 wings stacked took 25 minutes and still had wet spots. Has anyone else noticed a big difference when they leave more room?

2 comments

2 Comments

riverwhite5d ago

Guilty as charged, I'm the queen of the soggy wing.

andrew75d ago

soggy wing" is basically half the stuff in my life right now, honestly.