I was about to give up on air fryer chicken wings until I tried this one thing

My wings kept coming out with rubbery skin, no matter how long I cooked them or what temp I used. I tried patting them dry, I tried a light coat of oil, nothing worked. Then I saw a comment on a cooking blog about using a bit of baking powder in the rub. I was super doubtful but I mixed about a tablespoon into my usual salt and pepper mix for two pounds of wings. I let them sit in the fridge for an hour on a rack, then air fried at 400 degrees for 22 minutes, flipping halfway. The skin got so crispy, like they were fried for real. It was a total game changer for me. Has anyone else found a trick like this for a different kind of meat in the air fryer?

2 comments

2 Comments

the_ryan14d ago

Ever try that baking powder trick on pork belly strips? Works like a charm for crispy crackling without the grease.

wyatt_ross2714d ago

Baking powder is a total secret weapon. My buddy swears by a similar trick for whole chicken legs, just a tiny sprinkle under the skin. He says it pulls out moisture like nothing else. Makes the skin shatter like glass.

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