My air fryer wings flipped after I stopped overcrowding them

I made wings every Friday for like 4 months and they always came out soft and sad, not crispy at all. Then I saw a post about leaving space between each wing, so I did a batch of just 6 wings in my 5 quart basket instead of shoving in 12. Total game changer, the skin got that crackly snap and the meat stayed juicy in about 22 minutes at 380 degrees. I even skipped the baking powder trick I used to rely on, just patted them dry and seasoned with salt and smoked paprika. The difference was so clear that I counted the gaps and now I split any bigger cook into two rounds. Has anyone else found their results improved by cutting the portion size in half, or is it just me noticing this late?

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simons2816d ago

You're right that spacing matters but saying you "skipped the baking powder trick" like it was optional is a bit off. Spacing stops the wings from steaming each other, which gets you crisp skin, but baking powder changes the surface so it gets that bubbly, glassy crunch even when things aren't perfect. Do both and you'll never go back, trust me on that one.

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