Fixed my air fryer wings after swapping two simple steps

I used to toss my wings in sauce before cooking them and they always came out soggy. Then a friend told me to dry rub them, cook at 380 for 20 minutes, and toss in sauce after. Huge difference - crispy skin every time now. Anyone else tried flipping the order of their seasonings?

2 comments

2 Comments

oliviabennett18d ago

Hold on, are wings really that complicated? I mean, swapping the order of your seasoning is like a basic cooking thing, not some kind of life hack. Soggy wings from sauce before cooking just sounds like common sense, doesn't it?

the_logan18d agoMost Upvoted

36 times I've watched people ruin a perfect rack of ribs by drowning them in sauce before they even hit the smoker. It's like folks see a recipe online and just follow it blindly without actually thinking about what heat and sugar do together. You see the same thing with people who throw a frozen pizza on a baking sheet without preheating it first or toss garlic in a pan at the same time as onions. Cooking is full of these little cause-and-effect moments that people just skip over because they're in a rush or they think more steps means better results. Ever notice how the same people who dry brine their wings swear by it, but the ones who skip that step are the first to complain about bland meat?