The chicken math finally got me and I see why people double fry

I never bothered with double frying chicken wings. Seemed like a waste of time, extra work, all that. Then last week I read a post where someone said the first fry is just to dry out the skin and the second fry is what makes it crispy. I tried it on 8 wings at 380 for 10 minutes, let them sit 5, then back in for another 8 minutes. The skin actually snapped when I bit into it. That was the moment I got it. Is there any food in an air fryer you used to refuse to do a certain way and then finally tried the weird method and never looked back?

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charles50829d agoMost Upvoted

Huh, that's cool you got results, but your times might be a bit off. I mean, 10 minutes at 380 is usually plenty for the first round, but that 5 minute rest before the second fry is where the magic happens.