Air fried vs oil fried chicken wings- non breaded question?

I didn’t have that problem last night. I cut my wings into two separate pieces. They went in the AF for a total of 22 minutes at 400. I flipped them at 15 minutes.

Sauced afterwards and they were fantastic. Superior to traditional fried wings IMO.

My prep was a 24 hour dry brine. No oil,no moisture. I didn’t crowd the cooking vessel. I did 12 wings in 2 batches.

The final product was super crispy and held up to the wing sauce.

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I have noticed that air fried wings will not remain as crispy after they are sauced as wings deep fried in oil and sauced. This is for non-breaded wings.

Any idea why this is the case?

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Try using baking powder

I usually go with 1 T of baking powder and 3/4 tsp salt in a ziplock bag. Pat wing pieces dry with a paper towel, place in bag and shake to give each piece a light dusting.

Baking powder breaks down the proteins in the skin and helps with browning.

I usually start with a lower temp - 250 just as a drying phase that also begins rendering the fat. That's usually about 30 minutes. Then I crank the temp to 425 for about 40-50 minutes. But that's with a standard oven bake, not an air fryer.

But the baking powder and initial lower temp drying and rendering phase might get you closer to the results you're looking for.

quote:

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Try using baking powder

I usually go with 1 T of baking powder and 3/4 tsp salt in a ziplock bag. Pat wing pieces dry with a paper towel, place in bag and shake to give each piece a light dusting.

Baking powder breaks down the proteins in the skin and helps with browning.

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I did this last night with some air fryer wings. They were crisp AF even after saucing.

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I have noticed that air fried wings will not remain as crispy

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you are doing something wrong.....

I’ve done wings many different ways and styles and hate it when wings are not crispy.
I also like to switch up flavors and they get served.
Whatever sauce you are doing maybe have the sauce on the side and keep wings crisp and naked.