Flipped my chicken wings mid-cook for the first time in 3 years

I always just tossed wings in the air fryer basket and let them go for 25 minutes at 380. Last week I was making 2 pounds for a party and flipped them halfway through on a whim. The skin came out way crispier on both sides instead of being soggy on the bottom. Has anyone else noticed a big difference from flipping midway through a cook?

2 comments

2 Comments

spencer19929d ago

380 might be a little low for air fryer wings honestly. Most of the recipes I see push 400 or even 425 for crispy skin without drying out the meat. Flipping them definitely helps with even cooking but that temp is probably why the bottoms were soggy in the first place. The air fryer needs that extra heat to really blast the moisture off the skin all around. I do 400 for 12 minutes, flip, then another 10-12 and they come out perfect every time. Have you tried bumping the heat up a bit with the flip?

terrymitchell29d ago

Yeah, you're spot on about that extra blast of heat. I used to do 380 too and always wondered why the skin wasn't snapping like I wanted. Once I pushed it to 400, the difference was night and day. That extra heat really does help wick away moisture, and flipping at the halfway point makes sure both sides get that direct hit of hot air. If you're still getting soggy spots at 400, try patting the wings bone dry before you season them, even leave them in the fridge uncovered for an hour. That little trick plus your timing makes a huge difference, especially if you're doing a big batch and not crowding the basket.