A month of soggy wings until I figured out the spacing trick

I kept cramming chicken wings in my air fryer basket and they came out like steamed rubber. Then I realized you gotta leave at least half an inch between each one, took me way too long to figure that out. Anyone else deal with soggy results from overstuffing?

2 comments

2 Comments

matthewgonzalez14d ago

Read somewhere that the air fryer is basically a convection oven with a fan, so airflow is everything. Overstuffing blocks the hot air from circulating and you just end up steaming the food instead of crisping it. The spacing trick makes sense if you think of it that way, each wing needs its own little pocket of hot air to get that crunch.

benflores13d ago

That spacing trick is the same reason why baked potatoes need to be pricked. It's letting the pressure escape instead of building up inside and making everything soggy. Never thought about it that way with wings, but it makes sense.