Air fryer chicken wings came out chewy, what did I do wrong?

I tried making wings last night in my air fryer at 380°F for 25 minutes, flipping halfway like the recipe said. They looked golden but the skin was super chewy, almost rubbery, not crispy at all. I didn't pat them dry before seasoning, so I'm wondering if that extra moisture steamed them instead of crisping them. Should I toss them in a little baking powder next time or just lower the temp and go longer? Has anyone else had this happen with wings?

2 comments

2 Comments

mark_green3d ago

380 degrees for 25 minutes is way too long, you basically slow cooked them into rubber. Crank it to 400 and cut the time to 15 minutes, crispness comes from speed not patience.

stella223d ago

Different ovens run so differently that exact temps are kinda pointless to argue. My old electric one would burn everything at 400, but 380 was perfect for getting that golden crust without a raw middle. Plus it depends on the size and thickness of what you're cooking, thick pieces need that longer lower temp to actually cook through. Speed might work if you're doing small stuff or you've got a convection fan, but for a big batch it just chars the outside. Honestly, I've had more rubbery results from rushing it at high heat than from patient lower settings. But hey, if 400 and 15 works in your kitchen, more power to you, I'm just saying my pans disagree.