Warning: Tried cooking frozen chicken wings straight from the bag in my air fryer after a buddy swore it works fine

I visited a local BBQ joint last weekend and noticed their wings had this perfect crispy skin that my soggy, undercooked mess just couldn't match because you really do need to thaw and pat dry first, so has anyone else made this mistake or is there a trick I'm missing?

2 comments

2 Comments

grace41920d ago

My buddy Tim tried this exact thing with a 5-pound bag of party wings. He set the air fryer to 400 and thought he was good. Came out raw in the middle with burnt skin on the outside. Totally gross. Now he always thaws them overnight in the fridge, pats them bone-dry with paper towels, then does a quick bake at 375 for 25 minutes. Works way better.

stella30716d ago

Oh man, "pat them bone-dry" is EXACTLY the part that people mess up. I had this same problem with wings last year until my neighbor told me to stop being lazy and actually let them air dry in the fridge overnight after salting. That step makes a WORLD of difference, more than any cooking temp trick. But honestly, I've gone full lazy mode before and just microwaved frozen wings for a few minutes to defrost them halfway, then threw them in the air fryer. Worked okay actually, not as good as proper thawing but saved me from eating raw chicken. Your buddy Tim's method sounds solid though, 375 for 25 is pretty much my go-to now too.