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breddy t1_j5fcb1y wrote

Reply to comment by thesecondfire in [Homemade] Crispy Air Fryer Buffalo-style Chicken Wings by elcelt

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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