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Used to toss wings in sauce before cooking, now I do it after. Night and day difference.
I used to coat my chicken wings in buffalo sauce before throwing them in the air fryer. Thought it gave them more flavor. But after 3 batches that came out soggy instead of crispy, I finally tried just seasoning them dry, cooking at 380 for 25 minutes, then tossing in sauce after. Skin stays crunchy. My buddy Paul told me to try it last month and I wish I listened sooner. Anybody else make that switch or am I late to the party?
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dakotal1628d ago
Nah I gotta disagree, tossing em in sauce before air frying is the goat method if you pat em dry first. Gets that caramelized crust that doesn't come from just a dry coating.
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jade22628d agoMost Upvoted
That's actually a solid point, didn't think about patting them dry first. It kinda lines up with how I've been experimenting with roasted veggies lately. Like, tossing broccoli in oil and seasoning before baking gives it that crispy edge, but if I don't dry it off after washing, it just steams and gets soggy instead. Such a small step that totally changes the outcome, but nobody talks about it. Same thing with chicken wings too, gotta get them dry or the sauce just slides off.
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