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Thought air fryer wings would be soggy trash, now I make them 3x a week
My buddy kept telling me to try wings in the air fryer and I told him there was no way they'd get crispy without a deep fryer. Finally tried it a couple weeks ago with 2 lbs of wings, patted them dry, tossed in a little baking powder and salt, then did 380 for 12 minutes, flipped, and another 10. Skin came out shatter crisp and the meat was still juicy, honestly better than the bar down the street. I've made them 3 times since, even did a lemon pepper batch on Sunday that my gf crushed in like 8 minutes flat. Now I'm wondering what else I was wrong about, anyone got a veg that actually works in there? Broccoli sounds like it would just turn to ash.
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miles_schmidt24d ago
Did you pat the broccoli dry too before it went in? I saw a thing on YouTube where the guy said the trick with any veg is getting it as dry as possible and using a tiny bit of oil, otherwise it just steams and goes limp. He did broccoli at 390 for like 8 minutes and said the little florets get charred on the edges but stay firm in the middle, which sounds way better than ash. The one thing he warned about is you can't walk away, it goes from crispy to burnt in about 90 seconds. Been meaning to test that myself since my wings came out so good. Also heard brussels sprouts work great if you cut them in half first, but frozen ones are a lost cause.
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