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My air fryer wings went from soggy to crispy in 3 weeks and it was one simple change
I used to pile my wings in the basket so they touched, and every batch came out steamed and rubbery. I blamed the fryer, almost bought a new one. Then about 3 weeks ago my buddy who cooks at a bar in Bellingham said the problem was crowding, not the machine. I started doing single layer only, and now I shake them halfway at the 10 minute mark. Same wings, same seasoning, but the skin actually crackles now. Anyone else fight the urge to fill the basket to save time?
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tessa3687d ago
Why does everyone learn this the hard way like we all did? Crowding is the number one killer of crispiness and nobody believes it until they see it with their own eyes. The hot air has to move around each wing or it just sits there and steams the skin, which is exactly what you were getting before. I went through the same thing with frozen fries, piled them up, got mush, then felt dumb when a single layer fixed it. Three weeks of testing is about right too, you have to actually live with the change to trust it. Single layer all day, even if it means two batches, because soggy wings are not worth saving ten minutes.
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