Loading…
10
Froze 2 pounds of chicken wings on a sheet pan Tuesday and the air fryer crispy skin difference shocked me
I used to just toss a whole bag of wings in the freezer together and pull out however many I needed. Last Tuesday I switched to laying them out on a sheet pan first so each one freezes solid separately. Three days later I cooked a batch and the skin came out way crispier than my usual clumped-together wings. The ones from the bag would steam and get rubbery on the outside while staying cold in the middle. Now I can grab exactly 8 wings, straight into the basket at 380 for about 22 minutes with one flip. Anyone else pre-freeze their wings flat or am I late to this one?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.