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My roommate says air fryer wings need a dry rub rest, I say sauce them right away
Last Saturday my roommate and I got into it over wings in our kitchen in Columbus. He swears by patting them dry, seasoning, and letting them sit uncovered in the fridge for 2 hours before they hit the air fryer at 380 for 22 minutes. I think that's a waste of time and I just toss them in sauce right out of the basket so they stay wet and sticky. His came out with crispy skin but kinda bland inside, mine were messy but way more flavorful. I get that dry skin browns better but doesn't the sauce just steam off if you add it too early? Which side are you on and what temp do you actually run for wings?
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