I swore air fryer chicken wings were overhyped until I did the 2 layer test in my Dayton apartment

Holly Gonzalez · 2026-09-24T02:15:04.360402+00:00

I put off buying an air fryer for 2 years because I figured wings need hot oil to get that shatter on the skin. Last month my sister left her basket style one at my place in Dayton and I finally gave in. I did a side by side: 8 wings in the air fryer at 380 for 22 minutes with a flip at 11, and 8 in my cast iron with about a quart of peanut oil. The fried ones were better, sure, but not by as much as I expected, and the air fryer batch had zero grease splatter on my stove and no leftover oil to deal with. The trick was patting them bone dry and hitting them with a half teaspoon of baking powder before they went in, which I only learned after 3 gummy batches. Now I'm curious if anyone has a method that gets the skin closer to fried without drying out the meat, because mine came out just a touch tight at 22 minutes.

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I swore air fryer chicken wings were overhyped until I did the 2 layer test in my Dayton apartment | Air Fryer Recipes - HW Forums