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Warning: I quit parboiling my wings and the skin went from rubbery to actually crispy in 3 batches
I used to boil wings for 10 minutes before air frying them at 400, and the skin always came out chewy and pale no matter how long I left them in. About a month ago I started skipping the boil, patting them bone dry with paper towels, and going straight in at 380 for 24 minutes with a flip halfway, and the skin finally crackles like it should. So is the boiling step just a total waste for anyone else, or am I missing some reason people still do it?
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ramirez.vera5h ago
Ha, boiling just steams the skin soggy from the inside, no wonder it never crisped up.
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