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My sister said my air fryer chicken wings were "wet and sad" at a BBQ in Garland, so I changed one thing
She was right, I had been crowding 14 wings in the basket and they steamed instead of crisped, so now I do two batches of 7 with a 2 minute rest in between. Took me 3 tries to get the timing right at 380 for 12 minutes, flipping once. Anyone else found a paper towel trick that actually gets the skin dry enough before they go in?
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