The shake and bake shortcut for chicken wings is actually legit

I got tired of drying wings and doing the baking powder thing every time, so I threw them in a ziplock with some seasoned flour and shook them up before air frying at 380 for 20 minutes. Has anyone else tried this lazier way and had it turn out crispy?

2 comments

2 Comments

charles_chen931mo ago

Flour and a quick shake is way easier than the whole baking powder dry brine routine. A little trick I picked up is to let the coated wings sit in the fridge for like 10 minutes before air frying so the flour sets a bit. That extra step stops the coating from blowing off in the air fryer and gives a better crunch. 380 for 20 minutes is a solid temp you don't want to go too low or they get rubbery. Just make sure you don't crowd the basket too much or they steam instead of crisp.

hayden5871mo ago

That fridge trick is a game changer, seriously. I used to have flour just flying everywhere when the fan kicked on. Another thing that helped me was giving them a light spray of oil right after they come out of the fridge, just a quick mist from a pump bottle. It helps the flour set into a crust that doesn't just puff up and fall off when you flip them halfway through. And yeah, don't overcrowd the basket. I learned that the hard way when I tried to do a whole party's worth in one batch and ended up with sad, soggy wings. Leaving them some breathing room makes all the difference for that crunch.