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My air fryer wings were rubbery for 3 straight batches, then I tried patting them dry twice
I know everyone says pat your wings dry before cooking, but I was only doing it once and my wings kept coming out rubbery. The skin would look fine but the texture was just off, kind of chewy and sad. Last Friday I got annoyed enough to really pay attention, and I noticed the wings were still wet when they hit the basket because I rushed the drying step. So this time I patted them down, waited about 5 minutes while I prepped other stuff, then patted them again, and wow what a difference. I did 380 degrees for 24 minutes, flipped them at 12, and the skin actually got crispy instead of that weird gummy thing. Same seasoning, same air fryer, nothing else changed. Does anyone else do a double pat, or is there something even better for getting that skin right?
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