Colorful and crispy outside, juicy and tender inside, and all without a lick of additional oil.
My brother bought one years ago and has been raaaaaaving about it ever since. He uses it for anything and everything: potatoes, corn on the cob, sausages, chicken wings. “Cleaning air fryer is super easy! Take basket and holder out, add very hot water with a squirt of Dawn. Swish this around and let sit for hour swish again and rinse. Super easy!! 👍”But mostly, my brother talks about his chicken wings. These, he swears, are the best, best, best. And all because of the air fryer.
2) Pat the chicken wings dry with a paper towel. Water is the enemy of crispiness. Make it rain—scratch that, make it3) Cook for about 25 minutes until golden-brown and shatteringly crispy. Because they’re naturally fatty, I didn’t even need to grease the fryer tray. And well, that's the entire recipe.
I tried flipping halfway to promote even cooking, but found that opening the door was more damaging than it was worth, and the circulating air has the even-factor covered anyway. I also tried dredging the wings in cornstarch, a go-to frying technique, but this works better when extra oil is involved, and a pseudo-battered crust can form. In the air fryer, the cornstarch simply turned pasty.For some people, a wing is not a wing without sauce.
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