I finally figured out why my chicken wings were always rubbery

Been making wings in my air fryer for about 6 months and they always came out chewy. Last week I saw a post from a guy in Cleveland who said he was drying his wings with paper towels and leaving them in the fridge overnight. Tried it with 12 wings on Tuesday and they came out crispy for the first time. Anyone else skip this step for way too long?

3 comments

3 Comments

abbyg1428d ago

I saw a chef on YouTube say the fridge trick works better than just patting dry.

murphy.blair28d ago

Honestly though the fridge trick can dry the skin out too much if you leave it in longer than overnight.

simons2822d ago

That fridge trick is legit but the real secret nobody talks about is using baking powder. Not baking soda, baking powder. Toss your wings in like a teaspoon per pound with salt and pepper after drying them, let them sit in the fridge uncovered for a few hours. The baking powder reacts with the skin and creates tiny bubbles that get super crispy. Also make sure your air fryer is preheated for a full 5 minutes before you put the wings in, cold metal kills the crunch before it starts. I learned that the hard way after a year of sad wings.