My frozen chicken wings were always soggy until I tried a trick from a food blog

I was getting really annoyed because my frozen party wings would never get crispy, even after 20 minutes in the air fryer. I read on 'The Kitchn' that you should toss them with a tablespoon of cornstarch before cooking. I tried it at 400 degrees for 18 minutes, flipping halfway, and they came out perfectly crispy. Has anyone else found a good coating trick for frozen foods?

2 comments

2 Comments

phoenix_schmidt3d ago

Saw a tip somewhere about patting frozen wings dry with paper towels first. The extra moisture is what makes them steam instead of crisp up.

rileyl673d ago

My oven does a better job than my air fryer for frozen wings. I put them right on the rack over a sheet pan at 425 degrees for about 40 minutes. The fat drips down and the skin gets really dry and crunchy. The key is not crowding them on a tray where they steam. It makes a mess but the texture is worth it.