The trick to crispy wings without drying them out that I wish I knew months ago

I kept ending up with dry chicken wings in my air fryer no matter what temperature I tried, so I started checking the internal temp more carefully. Turns out I was cooking them too long because I was going by time instead of using a meat thermometer. Has anyone else found that 375 degrees for 12 minutes then flipping works better than a longer cook time?

3 comments

3 Comments

michaeltorres1mo ago

375 at 12 minutes flipped is pretty much my go-to too. I actually go a little higher like 390 for the last 2 minutes after the flip to really crisp up the skin without overcooking the meat. That internal temp trick is a game changer though, once you hit 165 they're perfect.

elliot_gibson271mo ago

390 for the last 2 minutes?? dude that is straight up insane to me. I swear my oven runs hot but I tried 390 once and the skin was basically charcoal by the time I pulled them. I stick to 375 the whole way through and just pat them dry beforehand to get that crispy skin. Maybe my oven is just cursed or something but I can't risk going that high again. I do agree on the internal temp thing though, 165 is the magic number and I never pull them out before that.

marywilson1mo ago

Wait people are really this serious about chicken wings? It's just wings lol. I mean yeah they're good but I've been hitting 375 for like 15 min total and they come out fine.