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Shoutout to the $30 basket liner that fixed my soggy wings after 2 months of bad batches
I got an air fryer back in March and the first month was rough. Wings kept coming out with wet spots on the bottom and the breading on my chicken tenders would slide right off. I figured it was just how air fryers worked, so I kept tweaking temps and times and nothing really helped. Then my neighbor Dave mentioned he lines his basket with a perforated silicone mat instead of the paper ones. I grabbed one for $30 on a whim and the difference showed up on the very first batch. The hot air actually moves under the food now instead of getting blocked, so the bottoms crisp up like the tops. Last week I did 2 pounds of wings in 22 minutes at 380 and every single one had a crunch to it. Anyone else run into the soggy bottom thing, and did switching liners fix it for you or was it something else?
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