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Used to fry chicken in a full pot of oil on Sundays, now the air fryer does it in 22 minutes
For years I did drumsticks the old way in my grandma's cast iron skillet, about 3 cups of peanut oil and a mess on the stove every single time. Back in January I tried the air fryer version just to see, 390 degrees for 22 minutes, flipping them once at the halfway mark. The skin comes out crispy, maybe not quite as crackly as the fried kind, but I am not standing over hot oil anymore or tossing out all that grease. My trick now is a light spray of oil and a spoon of baking powder in the coating, that made a bigger difference than anything else I tried. Has anyone gotten the coating to stick better on wings, mine keeps flaking off near the tips?
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