My friend told me my air fryer chicken wings were a crime against food

We were at my place in Tacoma for game night about three months ago, and I made a batch of my usual wings. I cook them at 380 degrees for 22 minutes, flipping halfway. He took one bite, put it down, and said, 'These are dry as dust, man. You're missing the whole point.' He swears the only way is to par-boil them first for 10 minutes before they go in the fryer. I think that's just an extra pot to wash and they turn out fine my way. Has anyone actually tried the boil-first method, and does it really make that big of a difference?

2 comments

2 Comments

the_richard5d ago

Watched a wing turn into a hockey puck in my own air fryer once, so I feel you. My first batch came out so dry I swear they sucked the moisture out of the room. I tried the boil method on a lousy Tuesday, just to see. Par-boiling for like 7-8 minutes with some baking powder in the water, then patting them super dry, did actually give me a way crispier skin and a juicier inside. It’s a hassle, but it works. Your friend might be onto something, even if his delivery needs work.

margaretk895d ago

Honestly the real game changer is letting them sit uncovered in the fridge overnight. That drying step is what most people skip because it takes planning. Par-boiling helps, but if you don't dry the skin out fully first, you're still fighting steam in the air fryer. It's the difference between a good wing and a great one, you know?