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Warning: stop preheating your air fryer, it's making your wings rubbery
I quit the preheat step 3 weeks ago after watching a guy at the Chicago food swap pull perfect wings out of a cold basket, and my chicken has been better ever since. Preheating dries out the skin before the fat even starts to render, so you get that tough, chewy bite instead of crackly skin. Now I load the basket cold, set it to 380 for 22 minutes, and flip at the 12 minute mark. Anyone else ditched the preheat or am I just late to this?
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