Found a trick for crispy wings without any oil spray

Last month I tried making frozen chicken wings in my air fryer at 380 for 25 minutes and they came out rubbery. Then I read someone's tip about patting them dry with paper towels before cooking and tossing them halfway through. Has anyone else had better luck with a certain temp or time for frozen wings?

3 comments

3 Comments

jadew6326d ago

Patting them dry before tossing helps but 25 minutes at 380 still sounds low for frozen wings.

paul25126d ago

Nah, 25 at 380 is totally fine for frozen wings! I do it all the time and they come out crispy. Just gotta flip them halfway through and make sure they're not piled up on the tray. If you want extra crunch, crank it to 400 for the last 5 minutes. The patting dry thing is key though, that's what gets the skin right.

lindab4926d ago

Wait, hold on. Paul said 25 minutes at 380 is fine for frozen wings and they come out crispy? That is wild to me. I tried the exact same thing last month and got a sad, rubbery mess that I had to basically salvage with hot sauce. Maybe my air fryer is just weaker than his, or maybe he's got a different brand, but that timing has never worked for me. I've found you really gotta bump it up to 400 for at least 30 minutes with frozen wings, and even then I pat them dry like crazy. The patting dry part is the only thing I agree with, because moisture is the enemy of crispy skin (which I learned the hard way).