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Started By
Message
Tips for air fryer wings
Posted on 12/26/20 at 11:30 am
Posted on 12/26/20 at 11:30 am
Got a Ninja and want solid crispy skin wings
8
Posted on 12/26/20 at 11:46 am to jlnoles79
I got one too. I'm excited to start using it after we plow through all these leftovers. Just be sure to brush with oil is what I've read
Posted on 12/26/20 at 12:20 pm to jlnoles79
I preseason/brine for several hours or overnight. drop in simmering water till mostly cooked. chill on open air cooling racks for a couple hours in the fridge to dry out the skin. coat with oil and go to town!
Posted on 12/26/20 at 12:34 pm to jlnoles79
Don't overload the basket. 26 minutes at 380. Flip them over halfway through.
Posted on 12/26/20 at 12:50 pm to VABuckeye
Fries I tested with leftover loin came out nice and crispy
Posted on 12/26/20 at 1:19 pm to jlnoles79
Poach the wings before cooking. It makes oven wings crispy so I'm sure it works double for air fryer wings.
Posted on 12/26/20 at 1:39 pm to jlnoles79
If you coat them in olive oil and season, they will come out crispy.
Posted on 12/26/20 at 1:48 pm to KamaCausey_LSU
Can anyone explain why poaching leads to crispier skin? Seems counterintuitive
Posted on 12/26/20 at 1:52 pm to NewOrleansBlend
You can go high and hot since the wing is already cooked through
You gotta make sure the skin is dry though
You gotta make sure the skin is dry though
Posted on 12/26/20 at 2:19 pm to jlnoles79
We do them in our instapot duo crisp. Start with frozen wings
9 minutes high pressure
Take out and toss in seasoning and a very small amount of olive oil
18 minutes on air fry, toss halfway through
9 minutes high pressure
Take out and toss in seasoning and a very small amount of olive oil
18 minutes on air fry, toss halfway through
Posted on 12/26/20 at 5:06 pm to NewOrleansBlend
quote:
Can anyone explain why poaching leads to crispier skin?
I think it's something to do with rendering the fat in the skin before cooking.
Posted on 12/27/20 at 12:42 am to jlnoles79
Don't get a big boss.
Posted on 12/27/20 at 12:51 pm to jlnoles79
I have a the same fryer. Maybe I’m too simplistic but I take frozen wings throw them in a bowl spray the with Pam and season with slap ya momma then toss a little before putting in the fryer. I let the touch but not stack. 400 for 9 minutes, flip, hit with another coat of pam then another 7 minutes. Toss them in hot sauce and go to town - I prefer Frank’s. Mine are always crispy.
Posted on 12/31/20 at 5:52 pm to go_tigres
First try came out perfect. Air dried in the fridge overnight then tossed in some baking powder and then oil.
Posted on 12/31/20 at 6:05 pm to jlnoles79
Alton Brown did a wing segment and he steams them rendering the fat then refrigerates them for a few hours. We now use that method and even using just our oven they come out crispy.
Posted on 12/31/20 at 6:05 pm to GynoSandberg
quote:
You can go high and hot since the wing is already cooked through
You gotta make sure the skin is dry though
Definitely trying this next time.
Posted on 12/31/20 at 7:32 pm to LSUBoo
I just pull the wings out the package, cut them, season them, and load up the basket. I open it up and shake the basket a couple times. They’ve always been crispy and I’ve never had any problems.
Posted on 1/1/21 at 11:37 am to SixthAndBarone
Sous vide them first.
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