Ngl, my sister's aluminum foil tip was a total game changer for wings

Honestly I spent like 4 months making wings in my air fryer and they always came out soggy on one side. My sister came over last Tuesday and said 'just crumple a piece of foil and shove it under one side, trust me.' I thought she was messing with me but I tried it and the airflow actually hit both sides. The skin crisped up way better and it cut my cook time from 25 minutes to about 18 at 400 degrees. Ngl I felt kinda dumb for not figuring that out sooner. Has anyone else tried the foil ball trick or do you have a different way to keep stuff from sitting in its own grease? I'm still playing with the placement to get it perfect on drumsticks.

1 comments

1 Comment

daniel59316d ago

That "soggy on one side" thing is so real, I felt that in my soul. I actually read about something similar in a cooking subreddit a while back, someone called it "the poor man's roasting rack" which cracked me up. But I gotta say, the crumple method sounds way easier than what I was doing, I was literally stacking two forks under the basket like a madman. For drumsticks, I found tilting the foil so the thicker part of the leg is slightly higher helps a ton, keeps the meat from steaming against the bottom. The 25 to 18 minute jump is wild though, that alone makes it worth trying.