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thesecondfire t1_j5f3oy6 wrote

These look great. Do you have a recipe or ingredients?

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elcelt OP t1_j5f44np wrote

Thanks! Here you go: https://domesticsuperhero.com/air-fryer-chicken-wings-super-crispy/

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SheldonvilleRoasters t1_j5fnp4s wrote

That's fairly easy -- I suppose you could just substitute 5 teaspoons of Frank's dry Buffalo Seasoning blend instead of the dry spices. It has corn starch in it so it makes the skin very crispy -- like if you were making karaage chicken.

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Day_Bow_Bow t1_j5fxjtx wrote

I haven't tried the buffalo version, but their regular seasoning powder works well. I have some Nashville Hot Chicken powder that I tend to add too, as it has more kick.

Wings are great, but I'm more likely to do the same with chicken thighs. Pat them dry, pull the skin back and can season the meat directly, wrap the skin back around for protection, and air fry. I love wings, but thighs have more meat and are less expensive. The skin comes out nice and crispy as well.

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GadisRKO t1_j5fxyfp wrote

We use the red hot seasoning powder for our chicken recipes all the time and GOD DAMN is that shit good.

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Bleepblorp5000 t1_j5glhs0 wrote

Everyone needs some slap yo mama seasoning on deck! It’s the best! I use my air fryer all the time and it’s dope for chicken! I don’t even add the oil in the original recipe. And def just put em in a bowl and stir them in franks!

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No_Dance1739 t1_j5g5ji3 wrote

You said corn starch helps get the skin crispy? I’ll have to try that. I’ve got my seasonings down, but getting all the way crisp is sometimes a challenge.

Does corn starch also help with browning your meat or veg, giving it a more crispy char?

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antibendystraw t1_j5gh6bk wrote

Can’t comment on the char specifically but it should. I’ve added it to cut up pork and beef for stir fry with good results. The biggest factor for that imo is getting a high enough temp and working fast. But dusting the meat/skin with corn starch after patting drying does so much for chicken crisp. It’s the key ingredient to Korean fried chicken if you’ve ever had it.

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No_Dance1739 t1_j5gzvvq wrote

I’ve mostly done Korean bbq, I try to stay away from fried foods. And I have heard a lot of recipes and social media posts say to use corn starch. If they ever said why, I missed it.

I’ve been making my own oven baked buffalo style wings, with good results baking completely then broiling to crisp up the skin. I eventually got an air-fryer to aid in the process, but both yield almost identical results. Double broiling or double air-frying helps get it crispier. So I think corn starch is what’s been missing to get that extra crisp and not have to cook it as long.

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antibendystraw t1_j5h0rrj wrote

I used to have an air fryer and don’t anymore. I do my chicken in the oven, these days I skip the corn starch just out of laziness. I just coat the chicken in olive oil, season and cook basically like you say. Always simple and good for quick meals.

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No_Dance1739 t1_j5h3pif wrote

Yeah, it’s been real good, I’ve just about perfected my lemon pepper blend and if adding some corn starch takes it over the top then I’ve got to at least try it.

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antibendystraw t1_j5h4b6k wrote

Curious about your lemon pepper blend! I often squeeze a lemon and do salt and black pepper trying to go for that taste. But do you dry out lemon zest or do something special? It never feels like I get that zing that I’m after

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No_Dance1739 t1_j5h4y0k wrote

I start with Kinder’s lemon pepper, I believe they use lemon zest and oil. I add granulated garlic, ground ginger, dash of turmeric, dash of old bay, sometimes cumin, sea salt, and some fresh cracked pepper. I add enough of the other spices to not take over but to give it some depth of flavor. I can’t stand stuff that tastes flat.

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notdrewcarrey t1_j5gy56k wrote

Flour can also work. If you don't want to deep fry, you can do corn starch or flour and then bake or air fry. You can also combine them of course too. Helps get them crispy.

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No_Dance1739 t1_j5h1rur wrote

Thanks for the tip. I’m supposed to avoid gluten, so whenever I can I try to omit wheat. I have heard before that the secret to fried chicken is adding corn starch to the flour, so I’ll start there, if it’s still not crispy enough I’ll try adding flour, and perhaps I can find a GF kind that works well.

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SheldonvilleRoasters t1_j5h37w6 wrote

It doesn't do much for browning unless you fry it in fat. You would season your meat and then coat it with either corn or potato starch and then let it sit until you don't see any white powder. Then you can fry (or air fry) and then the starch will for a very crispy crust.

Chinese restaurants use this techniques when they make that cubed twice cooked pork.

Here is a recipe for karaage if you want to see the technique. It's also called Hawaiian fried chicken as well.

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No_Dance1739 t1_j5h58u9 wrote

Got it, thanks for the advice. I’ve been playing around with dry rubs and seasoning with oils, so I’ll make sure to try it with oil.

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TioSammy t1_j5k5h9h wrote

1/2 tsp of baking powder(per #of meat) applied to chicken skin will really help crispyness

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thesecondfire t1_j5fbw02 wrote

Nice. I'd tried air fryer wings before but they turned out really funky. This looks simple enough for me.

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breddy t1_j5fcb1y wrote

If you used the baking powder method it's possible you got too much baking powder on there or maybe used baking soda. That will give you crips wings but it will funk up the flavor.

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elcelt OP t1_j5fcl0a wrote

I used neither. They’re not necessary

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breddy t1_j5fcrqu wrote

No reason to downvote. Glad yours worked out. I couldn't get mine crisp in the air fryer, just sharing knowledge.

Enjoy the wings!

edit: I realized the response was to OP who wasn't the comment .. sorry for the confusion

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ChurchOfJamesCameron t1_j5fiklb wrote

I always use baking powder when air frying my wings. Regardless that OP got a nice and crispy skin on theirs, baking powder brings it to a whole new level. I've done it all kinds of ways and it just doesn't compare, so it's now my standard approach.

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simmonsatl t1_j5flyg2 wrote

do you use oil and baking powder? or just baking powder and spray with oil?

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ChurchOfJamesCameron t1_j5fqltx wrote

I don't use oil on the chicken. The method that I like is to completely dry the outside of the chicken, then I toss them in my dry seasonings. What I do is add a 1:3 ratio of baking powder with the dry seasonings, since /u/breddy is correct that baking powder can leave the chicken tasting differently. I haven't tried going down to a 1:4 ratio in case it still yields great results, but that's because I stopped having a direct taste or aftertaste of the baking powder at this ratio.

The first recipe I saw this technique on was this one. It explains the concept decently. I feel their 1:1 ratio with the salt is excessive, but definitely feel free to try out whatever might work for you.

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YahSureBud t1_j5i40d2 wrote

How exactly are we fitting two lbs of wings in the air fryer without them touching each other?!

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elcelt OP t1_j5j2cqz wrote

I did them in batches and added the first batch back to the second for the last couple of minutes of the second batch

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YahSureBud t1_j5kwrss wrote

Makes sense. I don’t have that kind of self control. I always throw them all in together and flip multiple times. Probably takes longer lol.

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helixflush t1_j5il9lx wrote

Try tossing them in a little bit of rice flour after seasoning.

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InternetSlave t1_j5fdpwf wrote

I have a very simple recipe I use that makes very great wings in my air fryer.

Patted dry wings 360° for 12 min Flip 360° for 12 min Remove from air fryer

Mix and toss wings in 1:2 ratio of butter to Texas Pete (or preferred). (I used 2 tbl spoons of butter and 4 tbl spoons of hot sauce)

Then I lay when sauced wings on aluminum foil in a cookie sheet and dump the remaining sauce on the laid out wings. Broiler (oven) on high and broil wings for only 1-2 min until desired crispiness is achieved (due to the ease of burning them I check every 15 seconds)

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Aidob23 t1_j5gce54 wrote

What's the point of using an air fryer in this case? Also most air fryers have a max crisp setting which would suit your oven part.

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InternetSlave t1_j5ha3qt wrote

I'm not saying it's the best nor am I a chef. I'm just telling others what works for me. Do whatever you want

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NapsterKnowHow t1_j5h4bww wrote

I highly recommend marinating your wings prior to cooking them! Extra crispy on the outside and super juicy and tender on the inside!

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