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DAE think air fryer chicken wings are overhyped? I was wrong after last Tuesday
For like two years I swore by my oven for wings. 425 degrees, 45 minutes, flip halfway, and they came out fine every time. Then last Tuesday my oven broke. The heating element just died, no warning, and I had 2 pounds of raw wings already seasoned on the counter. My neighbor let me borrow her air fryer, one of those basic basket ones, and I figured it would be a sad backup plan. I did 400 degrees for 22 minutes, shook the basket once at the 11 minute mark, and honestly they were better than my oven ones. Crispy skin, juicy inside, and the whole thing took less time than just preheating my old oven. I felt kind of dumb standing in my kitchen at 9pm eating them straight from the basket. So now I'm curious, what temp and time do you all use, and does anyone bother with baking powder on them?
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