The one mistake that keeps ruining people's chicken wings

I see so many posts online where folks are cooking wings at 400 for 20 minutes and they come out rubbery. That temp is way too low for getting that crispy skin we all want these things for. My crew and I have been testing this for about 6 months now and 380 for 18 to 20 minutes is the sweet spot every time. Anything under that and you're basically steaming the wings instead of crisping them up. I learned this the hard way after burning through 4 pounds of wings one Sunday. Has anyone else noticed people cranking the temp too high and blaming the air fryer?

2 comments

2 Comments

perez.christopher6d ago

Yeah man, feels like everyone's got their own theory on these things.

barnes.jamie6d ago

Nah friend, 380 is steaming em too - try 450 for 15 mins, trust me.