Serious question about getting wings extra crispy without drying them out
I've been using my air fryer for wings for about a year now, and I always had this problem where the skin would get crispy but then the meat would be kinda dry. Tried all the usual tricks like patting them dry and tossing them in baking powder. Last week I tried something different after reading a comment on a random cooking blog. I parboiled the wings in salty water for about 7 minutes before air frying them. Pat them dry, then into the fryer at 380 for 12 minutes. They came out perfect. The meat stayed juicy and the skin was actually crunchy, not that chewy leathery texture I kept getting. Has anyone else tried this method or do you have a different trick that works better?