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Changed my mind on preheating the air fryer after burning 3 batches of wings
I used to skip preheating every single time. My thinking was simple, the basket heats up fast, why waste 3 minutes standing around. Then last month I made wings for a small get together at my place in Sacramento and the first batch came out pale and rubbery while the second batch, made right after in the already hot basket, was crisp and great. Same seasoning, same 400 degrees, same 12 minutes. That bugged me so I ran a test the next weekend with frozen fries, one batch cold start and one after a 4 minute preheat, and the preheated ones were done in 10 minutes instead of 16 with way better color. Now I preheat every time, even for toast. It adds a few minutes but I am not standing at the counter poking at half raw food anymore. Has anyone timed the difference on chicken thighs? I want to know if the gap is as big as it was for fries.
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