Serious question, why does everyone keep overcooking chicken wings in their air fryer?

I see it all the time online, people posting pictures of wings that look like little hockey pucks. They're cooking them at 400 degrees for 20 minutes straight. I learned the hard way after three batches of dry, tough wings last year. The trick is to cook them at 380 for about 12 minutes, shake the basket, then go another 8. That gets the skin crispy without turning the meat into rubber. I use a basic meat thermometer now and pull them at 165 degrees internal, no guesswork. It makes a huge difference between a good snack and a great one. What's your go-to time and temp for wings that don't suck?

2 comments

2 Comments

kaip1116d ago

Actually, 165 is too high for wings, pull them at 155 and let them rest.

michaeljones16d ago

Yeah, 155 is the sweet spot for sure.