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Question about chicken wings, did I burn my seasoning on purpose for nothing?
I've been making wings in my air fryer for about 6 months now, probably twice a week. I always tossed them in a dry rub with paprika and garlic powder before cooking at 380F. Last Tuesday my buddy Mike watched me prep them and said, why are you adding the rub BEFORE you cook it, you're just burning the spices. I honestly thought the charred dark spots were normal and gave them flavor. He told me to cook them plain first, then toss in the seasoning for the last 3 minutes. I tried it that night and the difference was NIGHT and DAY, the spices actually tasted fresh instead of bitter. So my question is, how many of you learned that trick late in the game too, or am I the only one who spent months eating ruined wings without knowing?
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