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Tried air frying frozen chicken wings at 400 for 25 minutes vs my usual 30 and the texture difference was night and day after just five less minutes.
The first batch came out dry and chewy but the shorter time gave me crispy skin with juicy meat, anyone else find that cutting cook time actually works better?
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barnes.brian1mo ago
Yeah but you gotta think about what you're sacrificing with that shorter time. 25 minutes at 400 might give you juicy meat but the fat doesn't render all the way. I did a batch at 25 once and the skin still had that rubbery fat layer underneath. 30 minutes lets that stuff melt off and crisp up completely. Plus if you're starting from frozen those extra five minutes make sure the thick parts near the bone are actually cooked through.
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parkerkim1mo ago
Man, even my air fryer needs therapy after seeing how badly I've butchered wing cook times before lol. I still have trust issues from that one batch that came out like chewy rubber bands.
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