The recipe was to pat dry then put olive oil, salt, and spices on the wings, preheat the fryer to 400, then cook for 16-18 minutes at 400. I used the crisper tray thing that came with it, and I took a bite with some ranch after tossing it in sauce and it just tasted burnt and unpleasant, and I’m not really sure how to exactly adjust what I did.
by glossyplane245
18 Comments
Use avocado or another high heat oil spray. Olive oil burns at a low temperature, hence why you tasted a burnt taste.
Otherwise, I just pat dry, use a dry rub of whatever flavor I’m going for (or just some seasoned salt for a sauces wing), and throw in a preheated air fryer for about 16 minutes.
Side note: also the recipe made it seem like you just put them in there then leave them so I only flipped once near the end at 16 minutes (I cooked for 18)
Dry brine if you can, let them get some moisture out, use a little bit of baking powder.
I toss them in salt and pepper, leave them on a wire rack in a baking sheet in my garage fridge overnight, rinse off the salt when I’m ready to cook and let them dry again, toss in a bit of oil and then toss in seasoning with some baking powder, cook on lower temp for 10 minutes and then higher temp until they look like I want them to.
It is a process to get them crispy but it’s not too bad if you plan ahead.
I pat mine dry with paper towels, then mix a bit of oil ( avocado ), corn starch, and salt and pepper and coat wings. If you have time let them chill on a wire rack in the fridge for several hours. The corn starch and salt help draw moisture out of the wings to help crisp them up, the longer they can dry brine the better. After that I cook mine at about 365-375 for 20 minutes with a flip halfway through. And then another 5-10 minutes at 400, until they seem crispy enough, flipping when needed
What spices did you use, you may have burned the spices.
My tried and true recipe. Everyone loves this, I’ve made it a million times.
Per 2lbs of wings
1-1/5 Tbsp of Olive oil
1 tsp of:
Paprika
Onion powder
Garlic powder
Oregano
1/2 tsp:
Salt
Pepper
Really dry the wings well. Drop them in a bowl, toss in olive oil, then add all spices and toss well. I honestly eyeball it now because I’ve done it enough times.
Preheat fryer to 390, 18 minutes, make sure there is space between the wings and flip after 10 minutes.
Honestly my wings are my favorite, other places are good but if I could only eat one forever it would be this recipe.
Don’t use oil. Get them as dry as you can. Salt/season and toss them in at 350 for 20 mins to get the fat nice and rendered. Crank it to 400 (I do 450 in my convection oven) for 10 mins to crisp the fat/skin up. I personally don’t use the baking powder trick since it isn’t a slow bake but to each their own. Quality of chicken might play a factor too: Grocery store chain wings have tons of liquids pumped into them and require additional time to let them release liquid after seasoning. I get mine from a meat market that sources locally and can skip that step.
If it’s a new air fryer the first few cooks of anything usually don’t taste that great. It’s like the air fryer needs a few test runs
Recipe I found that worked pretty decent… 360 for 24 mins, flip half way, then bump it to 400 for 6 mins, flip half way.
I roast them first at 325 for 20-30 mins. Then, turn on the airfryer function at 400 to crisp them up. Using the roast function helps get the meat tender and redenders out the fat. Using the airfryer function crisps the skin. They will also fry in the natural fat. Toss a few times during the process.
Keep at it. We’ve made some tasty ones.
Pam baking spray with flour. Adds crisp
Brine your chicken wings with your favorite flavors
I usually do a precook before I toss them in. Whether that be on the smoker or oven, I try to render out some of the fat before finishing them in there
Some folks believe the issue lies with the oil, but I respectfully disagree. I’ve used olive oil before without any problems. I think the real culprit might be the spices you’re using. It seems like there might be something with sugar in them. Try cooking the wings without the spices and see if that makes a difference.
Idk why everyone starting cooking with olive oil all of a sudden over the past few years. It’s not ideal because it has a low smoke point, so that’s probably the burnt taste is coming from. I saw in your other comment that you didn’t flip, another little mistake but it’s okay. Yeah you def want to flip at least half way through depending on how many you’re making. Definitely find a nice oil or non stick spray (something like Pam) with a higher smoke point that you favor. One of my personal favorites is pecan, but I actually haven’t tried that one on wings yet so I may try it soon. Dress your wings in your favorite sauce and pop those bad boys in. My air fryer actually has a chicken timer that I usually use so I will have to note the temps as it cycles according to the timer on that setting. I usually get super crispy skin and juicy wing meat from this especially with flats. My only other thing I can add is I use a tray air fryer versus the bucket. With the bucket you are way more limited on your airflow and space. They’re still great but the tray air fryers are just far better.
Oil the crisper tray but not the wings. Do a light seasoning with your dry spices. Cook the wings. Remove, season, sauce, finish in the air fryer again. Remove. Sauce. Eat.
Low and slow crank it at the end to crisp
Have you tried filling the air fryer with oil?