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Took me three batches of burnt wings to realize I was overcrowding the basket by about half a pound
Spent an hour cross-referencing recipes and timing charts before it finally clicked that my air fryer just needs more space around each piece, has anyone else had that lightbulb moment with a specific food?
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spencer9811mo ago
Saw a chef on YouTube talk about the same thing with chicken wings. He said each piece needs like an inch of space on all sides or the steam gets trapped instead of the hot air circulating. I tried it with drumsticks last week and the difference was night and day. The skin actually crisped up instead of getting that weird rubbery texture. Now I just do smaller batches and wait a bit longer between loads.
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spencer_owens581mo ago
Man I feel this, my oven is basically a tiny apartment for food and everything ends up steamed because I'm trying to squeeze a whole chicken in there like a Tetris game. Guess I need to learn patience like you did.
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ray3561mo agoProlific Poster
Patience is something I gotta work on too. Tried to speed roast some chicken thighs once and ended up with a pool of water in the pan instead of any browning. Had to finish them under the broiler and they came out half burnt half raw. You ever try flipping them halfway through the cooking time with more space? I'm gonna give that a shot next time.
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