Shoutout to my buddy in Austin for the air fryer chicken wing debate

Honestly, last month I was at my friend's place in Austin and we got into a huge argument about wings. He swears by a 20 minute cook at 400 degrees, no flip, says they come out perfect every time. I've been doing 15 minutes at 380, flipping halfway, for like 3 years now. I tried his way and the skin was crazy crispy, but I felt like some of the meat near the bone wasn't as tender as mine. He said my way makes them too soft and they don't have that proper bite. We made two batches side by side and still couldn't agree. Tbh, it's got me second guessing my whole method. What's your go-to wing time and temp, and do you flip them?

2 comments

2 Comments

margaretk8915d ago

Ngl, that argument sounds exactly like something my brother and I would get into. It's wild how two methods that seem so close can give such different results. I'm totally with you on the tenderness thing, I'd rather have a slightly softer skin than any chewy meat near the bone. My go-to is 18 minutes at 390, and I flip them once. It feels like a decent middle ground.

wells.brooke14d ago

My brother once tried to argue that 20 minutes at 400 was the only way, and I swear he almost started a timer to prove it. It's funny how these tiny differences turn into full-on kitchen debates. Your 18 at 390 sounds solid, honestly. I mean, flipping them once is key, otherwise you get that one weird soggy side. I guess we all just have to find our own crispy chicken peace.