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Thought air fryer wings were a scam until my buddy's cookout in Reno
He did 3 pounds of wings at 380 for 24 minutes, flipping once, and the skin came out better than my grill setup. I always figured the basket would steam them soggy, but that dry rub plus a quick shake halfway through fixed it. What temp and time are you all using for a full batch without crowding?
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harper_owens1mo ago
Air fryer wings are fine but calling them better than a grill setup is a stretch. The basket does steam them if you pile them in, and 3 pounds in most baskets means two batches anyway, so you are not saving time over charcoal. Real grill skin gets that char and smoke you just cannot fake in a drawer, and that dry rub shake trick works on a grill too. 380 for 24 is solid for a single layer, but crowded they go rubbery no matter how much you shake. Grills give you room and flavor the air fryer will never touch.
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