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The potluck at my church in Dayton last Sunday taught me my air fryer wings were missing one step
A retired chef told me to pat the wings completely dry and dust them with baking powder before they go in, and after testing it twice this week the skin finally crisps up like the ones at his old restaurant, so now I'm wondering if anyone else does the baking powder trick or if there's a better way to get that crunch.
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betty_shah2h ago
Pat completely dry is the real secret, I started doing that plus baking powder last year and never looked back.
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