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Frozen chicken wings straight into the basket at 380 for 24 minutes, and I'm never thawing them again
I used to thaw wings overnight in the fridge and they always came out kinda rubbery on the outside, even at 400F. Last Tuesday I said forget it and dumped a pound of frozen wings right into the basket with a little baking powder and salt. Ran them at 380 for 12 minutes, shook the basket hard, then another 12 minutes, and the skin was actually crackly. Way better than my thawed batches, and no planning ahead needed. Does anyone else skip the thaw step, or am I late to this?
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