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My sister said my air fryer wings were soggy so I stopped using the basket liner
I made wings for the family cookout in June and my sister grabbed one, bit in, and said "these taste great but the skin is limp, are you putting them in a wet pan?" She was right. I had been lining the basket with foil and parchment to cut down on cleanup, and it was trapping steam under the wings the whole time. Now I cook them right on the bare rack at 400 for about 22 minutes, flipping once, and the skin comes out crackly every single time. The basket takes five minutes to scrub and I don't care anymore. Is there a way to get that crisp without the cleanup hassle, or do I just accept the scrubbing?
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