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My sister said my air fryer chicken came out 'wet and sad' and she was right, so I changed the one thing I always did
I used to pile a full bag of frozen wings straight into the basket at 400 degrees and they always steamed instead of crisping. After she roasted me at a cookout in July, I started patting everything dry with paper towels and cooking in two batches instead of one crowded mess. Same wings, same temp, but now the skin actually crackles instead of sliding off. I also quit shaking the basket at the 8 minute mark since that was letting all the heat out. Anyone else find that one habit that was quietly ruining everything in the basket?
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