Why does nobody talk about thawing frozen wings before the air fryer?

I tried 12 minutes straight from frozen and got rubbery skin, then thawed them 30 minutes and got crispy perfection. Is the extra wait actually worth it, or am I just impatient?

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nathan2897d ago

The real issue is moisture, not temp. When you go straight from frozen, the ice crystals on the surface melt and turn to steam, which basically steams the skin instead of frying it. That steam keeps the skin from ever getting dry enough to crisp up, no matter how long you cook it. Thawing lets that surface moisture drain off first, so the air fryer is actually doing its job instead of fighting a wet coating.

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