Warning: My air fryer chicken turned into a smoky mess last Tuesday

I was trying a new recipe for crispy chicken thighs in my 6-quart basket model. I set it to 400 degrees for 25 minutes, but after about 15, thick smoke started pouring out. I opened it and saw the fat from the skin had pooled and was burning on the bottom. I had to pull the plug, move the whole unit outside to my patio, and let it cool. I ended up finishing the chicken in my regular oven. Has anyone else had a problem with fatty meats smoking like that, and what's your fix?

3 comments

3 Comments

the_blair2mo ago

My old 3-quart model never smoked like that. Honestly, I used to just throw wings in there with no thought. A bad smoke incident last year changed my whole method. Now I always put a little water in the bottom drawer under the basket for fatty cuts. It stops the drippings from hitting the hot element and burning. Tbh it adds a bit of steam so the skin isn't as crisp, but no more setting off my kitchen alarm.

anthonyhunt1mo ago

Started doing the same thing after I melted a plastic spatula that fell onto the heating element... whole kitchen filled with this nasty burnt plastic smell. Now I put about a quarter cup of water in the bottom every time I cook anything fatty like wings or burgers. It definitely helps but you're right about the skin not crisping up as much. I started patting my wings dry with paper towels and tossing them in a little baking powder before cooking, that seems to help get some crunch back even with the steam.

joseph5292mo agoMost Upvoted

Totally get that! I learned the hard way with some bacon that set off every smoke detector in my apartment.