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My frozen chicken wings turned into a hockey puck disaster last night
I was trying to make a quick dinner in my apartment in Columbus, and I grabbed a bag of frozen wings from the freezer. I figured I could just toss them in the air fryer at 400 degrees for like 20 minutes and be done. Big mistake. I checked them after 10 minutes and they were already looking super dark on the outside but still rock solid inside. I pulled them out and they were basically inedible, burnt on the outside and icy in the middle. I ended up having to thaw them in the microwave for 3 minutes first, then I did them at 375 for about 15 minutes and they came out perfect. I guess you really can't just cook straight from frozen with some things. Has anyone else found a better way to handle frozen wings without having to plan ahead to thaw them?
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river_reed5mo ago
That lower temp start is a solid move, I do 300 for about 8 minutes just to get the ice off. Then I crank it to 400 to finish and get them crispy. The key is shaking the basket a couple times during that first low heat phase so they don't stick. It adds a few extra minutes but saves you from the hockey puck and rock situation.
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craig.tessa5mo ago
I read somewhere you can start them at a lower temp, like 350, to thaw them in the air fryer first.
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rileyfox5mo ago
Been there, done that, got the charcoal briquettes to prove it. My first attempt was the same, 400 degrees straight from the freezer and they came out looking like little meteorites. I started doing a quick soak in a bowl of cold water for five minutes just to loosen the ice glaze, then pat them dry really well before they go in. That little bit of thawing makes all the difference, they cook way more even. Now I do 380 for 18 minutes and shake halfway, comes out crispy every time without the wait.
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