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My air fryer wings were raw in the middle for 3 weeks straight and the fix was one thing
Two sides here and I want to know which one is right. My wife says I was overthinking the whole thing and my buddy at work says recipe timing charts are just plain wrong for most air fryers.
Here is what happened. I kept pulling wings out at 18 minutes at 380 and they looked perfect, super crispy outside. Cut one open and the meat near the bone was still pink and chewy. Took me 3 weeks of ruined batches, probably 6 or 7 trays, before I figured out the basket was too crowded. Once I did a single layer with space between each wing, same temp, 22 minutes, they came out right every time.
So which side do you take. Was it just crowding, or are the recipe charts people post online setting us up to fail from the start? I lean toward blaming the charts but my wife thinks I just needed to learn my machine. What actually fixed your raw in the middle problem, less food per batch or more time?
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