The one thing everyone gets wrong about air fryer chicken wings

Honestly, I've been making wings in my air fryer for like 2 years now, and I keep seeing people post their sad, soggy results online. The biggest mistake? They pile the wings in there too close together, like 12 wings in a basket that can barely fit 6. I did that my first time in my apartment in Denver and ended up with steamed chicken skin, not crispy. You gotta leave space around each one, cook them at 380 for 12 minutes, flip, then another 8 minutes at 400. Nobody else seems to follow that, and I swear it makes all the difference. Has anyone else figured out the right spacing for their basket size?

2 comments

2 Comments

jake_kelly2411d ago

I mean, is it really that deep though? Like yeah crispy wings are nice and all but if mine come out a little steamed one time I'm not gonna write a whole thing about it. I just toss them in sauce and they're fine anyway. Feel like people overcomplicate air fryer stuff when it's literally just a mini convection oven.

beth_hunt10d ago

Air fryers aren't exactly mini convection ovens though. Convection ovens have the fan in the back and heat from the top and bottom, so air circulates different. Air fryers have the heating element right above the basket and the fan blasts that hot air straight down onto the food, which is why things crisp up faster and more evenly in most cases. I noticed this when I tried making roasted veggies in both - the air fryer gave me crispy edges in 12 minutes while the convection oven took 20 and they came out softer. Have you tried the same recipe in both to see the difference?