Air fryer chicken wings totally changed after a tailgate in Buffalo

I went to a Bills game last month and the tailgate wings were incredible, so I asked the guy how he did them. He said he dry brines them overnight and then hits them in the air fryer at 400 for 18 minutes, flipping halfway. I tried his method last Saturday with 12 wings and they came out way crispier than my usual 380 for 15 minutes. The skin was actually crunchy instead of rubbery, and it didn't even need a second round of cooking. Anyone else found a specific temp and time combo that beats what the recipe book says? Also, do you pat the wings dry before brining or is that overthinking it?

1 comments

Log in to join the discussion

Log In

1 Comment

jana_henderson521mo ago

Oh man, that Buffalo trick is the real deal! I tried the exact same thing a few weeks back after seeing a similar tip online, and it totally changed my wing game too. That 400 degree heat with the dry brine is just magic, the skin comes out like glass it's so crispy. I used to do 375 for longer and always ended up with that chewy skin you're talking about, drove me nuts. And yeah, I do pat them dry before brining, it just helps the salt actually stick and pull out more moisture from the skin. Also, I found letting them sit out on a rack in the fridge for an hour after the brine makes a huge difference, that dry surface is everything. But trust me, once you do it this way, you'll never go back to the boring recipe book method.

1