PSA: My neighbor said my air fryer chicken wings were too dry and I think he was right

I used to just toss my wings in a little oil and seasoning, then blast them at 400 degrees for 20 minutes. They came out crispy, sure, but my neighbor tried one last weekend and straight up said, 'These are like jerky, man. You gotta add some liquid.' I was kind of annoyed at first, but then I tried his tip. Now I put a couple tablespoons of water or chicken broth in the bottom of the air fryer basket before I start. It makes steam while they cook. I did a batch last night at 380 for 22 minutes, flipping halfway, and they were way juicier inside while still getting crispy. It feels like a small change but it made a huge difference. Do you guys think adding moisture is cheating, or is it the secret to better wings?

3 comments

3 Comments

theasmith1mo ago

Didn't I read somewhere that steam helps keep meat moist?

kim9631mo ago

Steam just makes the outside soggy, theasmith.

lopez.karen1mo agoTop Commenter

That restaurant in Chicago, Bavette's, uses a combi-oven for their prime rib. It hits it with steam first to melt the fat cap, then dry heat to set the crust. The steam isn't about making it wet, it's about starting the rendering process before the outside gets too hard. You get a better crust and more tender meat because the fat softens up first. Honestly, it's a technique thing, not just adding moisture.