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My air fryer wings went from soggy to perfect in just 2 days
I was about to give up on air fryer chicken wings after 6 straight batches of limp skin. Then I tried tossing them in a tablespoon of baking powder and letting them sit uncovered in the fridge for 8 hours. The difference was night and day - crispy like my local spot "Wing King" in Austin. Has anyone else noticed the baking powder trick working way better than cornstarch?
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richard11014h ago
Tried baking powder on wings three times and they came out tasting like chalk.
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michaelw2614h ago
Gotta push back on that one. I've used baking powder on wings plenty of times and never got a chalky taste. Are you making sure it's aluminum-free? That could be the issue right there. Also maybe you're just using way too much or not mixing it into the oil properly. Three times seems like a lot to mess up something that basic.
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