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My sister said my chicken wings were too dry - so I tried a brine
Last month my sister told me my air fryer chicken wings were 'like eating a desert.' She was rude but she had a point. I started doing a quick 30 minute brine with salt water before drying them off and cooking at 380 degrees. Now they come out juicy inside with crispy skin. Has anyone else tried brining wings before air frying?
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simonl8624d ago
Your sister's 'like eating a desert' comment is pretty funny but it shows how small changes make a big difference. That brine trick works because it's like giving the meat a little insurance policy against drying out, which is something I notice a lot of people overlook in cooking. For such a simple step, it really does turn a common problem into something you can fix without much extra effort.
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reese_singh8724d ago
Keep the brine simple too - salt, sugar, and water is really all you need. I messed up my first few tries because I threw in random herbs and the flavors never came through right. Learned the HARD way that salt is the REAL star here, so don't overthink it. Let it sit for at least 4 hours, but 8 is way better if you have the time.
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