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Just realized the rotisserie setting on my air fryer makes way better wings than the basket
My buddy Dave came over to watch the game a couple weeks ago and brought his own wings already cooked. I asked how he got the skin so crispy and he said he just used the rotisserie spike that came in the box with his fryer, the one I tossed in a drawer and forgot about. Dug mine out and tried it with a dry rub, 400 degrees for about 22 minutes, and the skin came out shatter-crisp without any baking powder trick. Now I'm wondering what else that spike is good for. Anyone tried a whole small chicken or a pork loin on it?
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emmajackson3d ago
Man I feel that pain about tossing the spike in a drawer, I did the exact same thing for like a year before I figured out what it was for. So many people just use the basket and never touch the rotisserie stuff that comes in the box. Your wing method sounds great and I am for sure trying it this weekend. As for the whole chicken, I have not done one myself but I have heard it works well if you tie the legs so it spins even, and a pork loin sounds like it could dry out fast so maybe keep an eye on it.
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