im honestly not exaggerating when i say it changed my life. now i cook almost everyday. before i found it so hard to get things right in an oven. prob cos my ovens always suck and are cheap
@@marvin2678 1. Convection oven and air fryers are pretty much the same, but not all ovens are with convection + those cost $500-600 where I live (compared with $90-100 air fryer) 2. Air fryers cook way faster than most of the ovens and consume less electricity because of its size 3. In many brands, there is already bunch of preset recipes with exact temperatures, time and ingredients, you basically put it into cup and it will take care of your meal
I thought I was big shit going into DonChicken in Austin's Hmart food court one time. Asked for the hottest chicken wings they got since I'm Mexican. Boy I ate 1 wing, im serious about my wings but...im there almost crying!!! Korean spices are no joke. 😂❤
I just blast my wings for 20 min at 400 and they turn out perfectly. I'm worried by letting it "cool" (rest) it'll just over cook the inside when you bake it at 400.
Thank you. Thank you. I’ve watched you for years now, from homemade slaw and kombucha, which were never my thing, now to the tasty quick stuff, of course we all love. You have been kind, intelligent and artful through all of it. Thank you again. ❤
May I recommend one change? Try 50/50 corn starch and flour for the dredge, and also 100% corn starch. See if that doesn't work better. Corn starch makes a crispier crust, though I've heard it disputed whether it is better to do all cornstarch or 50/50. Oh, and one more thing: try blanching the wings in boiling water for a minute before drying it off and building the crust. This causes the skin to contract and does something weird where it causes more of the fat to render out, causing the skin to get crispy.
I usually do a mix of corn starch and flour about 30/70 respectively, the corn starch does it's job while the flour keeps that coating nice while not over bearing either. (I might just be sensitive to specific flavors, i can taste what breading is made out of)
I think he has a video where he tested all kinds of wing techniques and I can't be sure but I think he also did the 50/50 method. He probably just prefers the taste of this one.
i know what you mean jali, but after 3 years of using an air fryer, i still prefer that deep fried taste, especially with appetizer things like mozzarella sticks, jalapeño poppers, onion rings etc
I have made this four times so far and they come out perfect every time. Only thing I did different was 12 minutes at 400 degrees. Saw a comment saying to try puttting back in for 2 minutes after sauce, going to try that tonight
I’m assuming the let rest is to prevent the inner meat from drying. Which may or may not be a bigger risk with the wings he cooks over yours. A lot of butchers and meat processors add brine to the chicken to increase the weight, but if you’re buying organic natural free range chicken wings it most likely will not be brined prior to purchase. The rest is to let the chicken juices rest before hammering with the higher heat. The more salty brine in the chicken the less it will dry out when cooked at extreme temperatures because the salt holds more of the juices in. If he used a higher quality chicken wing he might have to be more careful, or he just wants the instructions to work for both the 100% organic nothing added wings and the cheaper pre brined chicken
you can always just buy a decent wing sauce.... there are tons of options so hard to pick a wrong one.... try different brands and flavors until you find the one that you cant do with out.... the right amount of spice is different for everyone@@jasonvanrooy6895
If you don’t have an air fryer, Alton Browns oven method is the best! Steam wings first for 10-12 minutes. Put on rack and refrigerate for 1 hour. Then bake on rack at 425 for 20”. Flip and bake another 20”. PERFECT every time. The only part of his recipe I disagree with is cutting off the wing tips. I like to eat those tips. Taste like crunchy bacon! 👍
but this video is about using an air fryer. i mean it's like making a comment on a video about "the best way to cook a wagyu steak"...and then replying "but if you are a vegetarian..." -.-
Agree with this process fully except add some baking powder to you're flour. Makes the skin extra crispy 👍 my family and friends agree they're better than any deep fried wings
@@LovesFatWhiteWomen-ci6mn It’s not white meat so they don’t dry out like that. Certainly not running with juices but the trade off not being the juiciest wings to get them super crispy is worth it imo. Give it a try.
@@fi7959instead of getting a free new one I bought a new one and that was recalled later too. You reminded me I need to have them send me a new new one lol
if you'd like the skin to be crispy/ier - wings, legs, tights - BEFORE seasoning -> pour hot/boiling water over the meat... the skin will "shrink/curl up" a bit.. then do all the seasonings and start cooking/airfrying... 👍❤ the skin will be crispy, yummy... 💪💥
@@boltup5566 I just let the water drip... I need the skin moist/wet to easier apply the seasoning... I guess you can pat it dry, but from my perspective it doesn't make much difference 🤔 the airfryer will evaporate that excess water anyway 🤷♂️
there are quite a few vids on this subject.. about crispy chicken skin (although I don't use the torch or that "flattener") ruclips.net/user/shortsAxsmRphM_r4?feature=share about bacon: ruclips.net/user/shorts0RWSuEK0sBY?feature=share and salmon: ruclips.net/user/shortswMjlb5XB--8?feature=share
After you coat with flour the first time, you should lay them on a wire rack and refrigerate for a couple hours. Coating sticks way better and gets crispier
@@AtomicBoyscoutthat's not lazy. Lazy is if he didn't take the effort to cook the chicken at all. Hes still cooking it he just doesn't want wait 2 hours to cook it.
I tried this last night, even though it goes against you usual air-fryer philosophy of "put everything in on 400 until it's crispy". They were better, but I'm not sure how much more noticeably than just the single hot fry.
If its gonna take 43 minutes to cook 1lb of wings i think ill just go outside and start the BBQ grill and smoke them till crispy instead and do 10lbs or more all at once
I actually learned how to air fry chicken wings from your vid about testing 6 methods from 2 years ago. I've since made thousands of wings and have had some of the best chicken wings ive had any where.. so I'll try this. Because i trust you.
Never really cooked anything like this before but I decided to make wings for a family party and used this exact recipe, everyone thought they were great. I think making sure they are dry before you add flour is a really important step. Thanks dude.
So I've used this as a basis for my wings and have made 8 different trials. For those interested, here are my recommendations. For 2lbs of wings, dredge in 1 tbsp 50/50 flour and cornstarch after you've padded them dry. I used 1/3 tbsp of each seasoning (garlic powder, onion powder, and paprika). Add 2-3 pinches of salt(not too much since your other ingredients are already salty). Put a single layer of wings in your air fryer at 250°F for 25 minutes. Rest for 15. Back in at 400°F for 10 minutes. Toss in your sauce. My buffalo sauce consisted of 3 tbsp of melted UNSALTED butter in a saucepan, once melted I added 6 oz of Franks Red Hot Original, 3 cloves of freshly pureed garlic (or 1 tbsp of garlic powder), 1 shake of chili flakes. Let that infuse for a bit. Then toss as much as you want with your wings. Optionally sprinkle some lemon pepper seasoning AFTER all of that for buffalo lemon pepper wings. You will not be disappointed. If you're not interested....well alrighty then.
A fantastic cook; very tender. I went with 60/40 flour/starch with a pinchy of baking powder. Feel free to go longer with the 2nd cook so they crispy enough for you.
1 - Dry The Chicken Wings 2 - Add 1 Tablespoon of Flower 3 - Add Favourite Spice Mix 4 - Salt it 5 - Toss it 6 - 250°F(121°C) for 20 Min. 7 - Flip and Chill for 15 Min. 8 - 400°F(204°C) for 8 Min.
He let them rest in the basket with the basket out, I presume that means you can’t pre-heat it. Aaaaand he said crank it to 400, shoved them in and said blast off! While he hit the start button.
People recommending corn starch over flour or half and half, but the neatest trick for a crisp but not hard skin is a pinch or two of baking powder in the flour or starch. Not enough to taste, but it does something to the skin texture that it unmatchable by anything else
There are air fryers that could do 3lbs, thats enoguh for 4 people. This takes about 25 minutes longer than deep frying but is soooo much more convenient
Those wings were covered in feathers. Everytime I buy wings, I have the same issue. Nowadays, I don’t even like wings anymore because the factory de-feathering is never thorough enough. Makes it unappealing AF when you have to pick out large clumps of feathers.
What was the reason for splitting the cooking time into two segments instead of just cooking them in one go? Would have saved time from not having to rest them for 15 mins as well as the time required for the air fryer to heat up again.
Never trust the spice police, if you use fresh ingredients but don't smother your food in powdered versions of those ingredients then it isn't good enough for them lol
This is a good method for an air fryer but really the way to do it is to smoke the wings low and slow and then finish them off in the broiler to crisp them up. They come out smokey, succulent, fall off the bone with crispy skin
I tried this recipe with these times and it was perfect, They came out fantastic all I did was marinated the wings in teriyaki sauce and sprinkled lemon pepper.
Have fun spreading bacteria in your sink thinking you're cleaning your chicken. Nothing more affective than the actual cooking process that cleans the chicken.
Thank you.
1. 250°F (121 °C) for 20 minutes.
< let it chill for about 15 minutes>
2. 400°F (204 °C) for 8 minutes.
& Let sit for 15 minutes between
Thank you
@@sofroc5496 good one. I added it. Thank you.
Thankyou! I’m tired of looking for the conversion.
@@sofroc5496does it mean chill in fridge for 15 minutes? Please help.
Absolute perfection. I used cornstarch instead of flour. Amazing and I will never cook wings any other way again!!
The sound they made when they hit the bowl tells me YOU NAILED IT!!!
I love being the proud owner of an air fryer
Best cooker on the market
im honestly not exaggerating when i say it changed my life. now i cook almost everyday. before i found it so hard to get things right in an oven. prob cos my ovens always suck and are cheap
@@averyintelligence what even IS the difference ?
What air fryer do you recommend?
@@marvin2678
1. Convection oven and air fryers are pretty much the same, but not all ovens are with convection + those cost $500-600 where I live (compared with $90-100 air fryer)
2. Air fryers cook way faster than most of the ovens and consume less electricity because of its size
3. In many brands, there is already bunch of preset recipes with exact temperatures, time and ingredients, you basically put it into cup and it will take care of your meal
I need to try this with my Korean Fried Chicken Wing recipe. Looks good!
Care to share your recipe??
@@whatevsnevs7689 I wanna know too!!!
Look up Maangchi.
Her recipe is pretty good.
I thought I was big shit going into DonChicken in Austin's Hmart food court one time. Asked for the hottest chicken wings they got since I'm Mexican.
Boy I ate 1 wing, im serious about my wings but...im there almost crying!!!
Korean spices are no joke. 😂❤
I just blast my wings for 20 min at 400 and they turn out perfectly. I'm worried by letting it "cool" (rest) it'll just over cook the inside when you bake it at 400.
Thank you. Thank you. I’ve watched you for years now, from homemade slaw and kombucha, which were never my thing, now to the tasty quick stuff, of course we all love. You have been kind, intelligent and artful through all of it. Thank you again. ❤
May I recommend one change? Try 50/50 corn starch and flour for the dredge, and also 100% corn starch. See if that doesn't work better. Corn starch makes a crispier crust, though I've heard it disputed whether it is better to do all cornstarch or 50/50.
Oh, and one more thing: try blanching the wings in boiling water for a minute before drying it off and building the crust. This causes the skin to contract and does something weird where it causes more of the fat to render out, causing the skin to get crispy.
I usually do a mix of corn starch and flour about 30/70 respectively, the corn starch does it's job while the flour keeps that coating nice while not over bearing either. (I might just be sensitive to specific flavors, i can taste what breading is made out of)
I think he has a video where he tested all kinds of wing techniques and I can't be sure but I think he also did the 50/50 method. He probably just prefers the taste of this one.
He has a full video where he uses cornstarch method as well as par boil method and the boiling method was ranked the lowest 😅
Just as I put my wings in I read the 50/50 corn 🌽 starch comment… theres always tomorrow
DO NOT FORGET TO ADD A TEASPOON OF BAKING POWDER FOR THAT CRUNCH!! :)
Just made these. They are perfect. I have tried many recipes and this is the first that worked PERFECTLY. Love it. Thank you
I'm trying this thank you, no more deep frying for me🙌🏾
i know what you mean jali, but after 3 years of using an air fryer, i still prefer that deep fried taste, especially with appetizer things like mozzarella sticks, jalapeño poppers, onion rings etc
I have made this four times so far and they come out perfect every time. Only thing I did different was 12 minutes at 400 degrees. Saw a comment saying to try puttting back in for 2 minutes after sauce, going to try that tonight
how did it go?
How’d that 2 min after sauce go?
I agree. I did 400 for 8 minutes and it still looked a little pale so I added an extra 4 minutes and it was perfect.
Cliffhanger
Bro ascended to heaven
I don’t even let it chill or rest and it still came out crispy with this recipe 😊
Exactly what I was looking for!
I wasn't about to let it chill either lol
Thanks! lol I want to eat asap lol not hour and plus minutes !!!
I’m assuming the let rest is to prevent the inner meat from drying. Which may or may not be a bigger risk with the wings he cooks over yours. A lot of butchers and meat processors add brine to the chicken to increase the weight, but if you’re buying organic natural free range chicken wings it most likely will not be brined prior to purchase.
The rest is to let the chicken juices rest before hammering with the higher heat.
The more salty brine in the chicken the less it will dry out when cooked at extreme temperatures because the salt holds more of the juices in.
If he used a higher quality chicken wing he might have to be more careful, or he just wants the instructions to work for both the 100% organic nothing added wings and the cheaper pre brined chicken
Ive watched approx 8sec of this short and hes already getting to the point. Lets hope he keep this up; brb.
Wut
The hair on the chicken wing he put in his mouth 😭😭
I saw that too lmao
😂😂😂
i think it's a feather. you are supposed to pluck those, during cleaning. Just a thought.
A little extra calcium never hurt anybody.
I like this guy and his channel.
I don't
@@watchinyoutube8919 and yet youz B watch'n and commenting then why howcumizit?
Hairy wings 😂
Can't believe how crispy they were! I'm definitely making these again for the
next gathering!
I tried this exactly how he did it and it turned out amazing!!! Only air frying wings like this from now on 😍
I second this. Tried the recipe last night, and it turned out exactly how it looks in the video.
Thanks for this confirmation
What spice mix and what sauces would you recommend… I’m a beginner .. on my L plates
you can always just buy a decent wing sauce.... there are tons of options so hard to pick a wrong one.... try different brands and flavors until you find the one that you cant do with out.... the right amount of spice is different for everyone@@jasonvanrooy6895
@@jasonvanrooy6895late but old bay
Try a little cornstarch in the flour - you'll get an awesome crispy-crunchy texture!
I looked forever to find this recipe I looked at last night and I'm so glad I found it! I love how easy you made it
If you don’t have an air fryer, Alton Browns oven method is the best! Steam wings first for 10-12 minutes. Put on rack and refrigerate for 1 hour. Then bake on rack at 425 for 20”. Flip and bake another 20”. PERFECT every time. The only part of his recipe I disagree with is cutting off the wing tips. I like to eat those tips. Taste like crunchy bacon! 👍
but this video is about using an air fryer.
i mean it's like making a comment on a video about "the best way to cook a wagyu steak"...and then replying "but if you are a vegetarian..."
-.-
😂💪🏾 FACTS! GOD BLESS YOU AND THE TRUTH BROTHER.
how do you save shorts to a playlist this is gold right here
Just like it and it will be under your liked videos
@Mark Philip Martinez , I just text it to one of my kids and let them know they can delete cause now it’s in my sent messages
@@QueenGail thats smart!
Lil late but,
Go to history, press the three dots,
Option appears to add to playlist. Create your own or watch later.
Three dots on top right corner of the screen (android) -> save to playlist or watch later !
went through many videos before this one was the shot, thanks man!
Agree with this process fully except add some baking powder to you're flour. Makes the skin extra crispy 👍 my family and friends agree they're better than any deep fried wings
The chicken was so juicy!! So yummy. Thanks!!
Have you tried the overcook method? Just season and cook 400 for like 35-45 minutes, toss/shake every 10 minutes. Super crispy.
I bet they were super dry too.
@@LovesFatWhiteWomen-ci6mn It’s not white meat so they don’t dry out like that. Certainly not running with juices but the trade off not being the juiciest wings to get them super crispy is worth it imo. Give it a try.
@@instantsiv yh i like xtra crispy wingstop style
Crispy Alternative
Instead of flour, use BAKING POWDER (not soda)
And after..
Use a dry rub, let sit for 2 minutes THEN toss in minimal Sauce
Cosori had a huge recall on air fryers for fire hazard
Issue was fixed, they sent me a new one.
@@fi7959instead of getting a free new one I bought a new one and that was recalled later too. You reminded me I need to have them send me a new new one lol
I tried your recipe and it TOTALLY WORKED!
Thank you so much for sharing your technique. 😊
if you'd like the skin to be crispy/ier - wings, legs, tights - BEFORE seasoning -> pour hot/boiling water over the meat... the skin will "shrink/curl up" a bit.. then do all the seasonings and start cooking/airfrying... 👍❤
the skin will be crispy, yummy... 💪💥
Interesting! Might try if i wont forget
Pat them dry too right?
@@boltup5566 I just let the water drip... I need the skin moist/wet to easier apply the seasoning... I guess you can pat it dry, but from my perspective it doesn't make much difference 🤔
the airfryer will evaporate that excess water anyway 🤷♂️
there are quite a few vids on this subject..
about crispy chicken skin (although I don't use the torch or that "flattener")
ruclips.net/user/shortsAxsmRphM_r4?feature=share
about bacon:
ruclips.net/user/shorts0RWSuEK0sBY?feature=share
and salmon:
ruclips.net/user/shortswMjlb5XB--8?feature=share
These are perfect wings. Thanks for sharing this recipe. Yum 😋
You're the man, my friend! What a guy 🌿
i still just love pat dry, SPG, 400 at 12 mins flip, repeat. (whatever sauce). They're perfect!
Ropogós csirke:
1 ek liszt, húsfűszer, 1cs só
120 °C 20min sütés
15 min szünet
200 °C 8min sütés
Hússzószt rá
2 min sütés
For extra crispy goodness, go half flour and half corn starch.
I would warn not to add TOO much corn starch. It'll end up being more "snappy" then "crunchy" and gives a weird texture.
Potato starch is insanely crispy too. Just make sure you let the chicken sit a few minutes after coating it.
"half corn starch" - half what? Teaspoon? Tablespoon? Cup?
@@LessThanHandy half the total amount. 50/50 flour to cornstarch. Amount would depend on how much chicken you are coating
With a touch of Baking soda for the extra crispness 👍
That crispy sound coming from the wings lets me know their going to be delicious 😋
I'm going to make these right now.
Indeed the best method!! 🙌
After you coat with flour the first time, you should lay them on a wire rack and refrigerate for a couple hours. Coating sticks way better and gets crispier
Have you seen his videos?
Fridge might create humidity no?
@@elhirba Fridge is an extremely dry environment, so it shouldn't
@@MnMContent incorrect, you are lazy, not out of time
@@AtomicBoyscoutthat's not lazy. Lazy is if he didn't take the effort to cook the chicken at all. Hes still cooking it he just doesn't want wait 2 hours to cook it.
Thanks for the demo.
This is gonna be my go to air fryer wing recipe from now on.
Made it once, it was a HIT! Sauced it and got it crispy as one of the comments suggested! Fantastic!
When you're really jonesing for some wings.. an hour later
We’ve made this several times and everyone loves them. Thanks!
Alton Brown did a video on this a long time ago, saying the double cook method is the best 🤙
I miss good eats
Makes sense. Double fry is the holy grail in restaurants.
wow, you are so good in cooking!!! all my favorite food!!!
Awesome thanks! I've tried so many different temps and minutes. Hopefully this one is the winner 😊
Thank you sir
You nailed it !
Check the recall on your fryer. Had to replace mine... for free.
What was your replacement and are you happy with it
Just made these, thanks!
Doing it right now brother!
Was it mid bad of da bomb?
even better if you throw them in again for 5 mins after saucing to glaze the sauce on then sauce again.
In the past, you’ve put the wings in the fridge overnight to brine. Still necessary or just put them in the air fryer?
I tried this last night, even though it goes against you usual air-fryer philosophy of "put everything in on 400 until it's crispy". They were better, but I'm not sure how much more noticeably than just the single hot fry.
If its gonna take 43 minutes to cook 1lb of wings i think ill just go outside and start the BBQ grill and smoke them till crispy instead and do 10lbs or more all at once
I actually learned how to air fry chicken wings from your vid about testing 6 methods from 2 years ago. I've since made thousands of wings and have had some of the best chicken wings ive had any where.. so I'll try this. Because i trust you.
I smoke mine for an hour on the offset, then air fry to crisp, then sauce and air fry again.
I am going to have my husband put them in our pellet smoker and do the same. Did you dredge at all or just bare skin?
@@alittlesteph no dredge
I just bought a new oven that has a built in air fryer. Im going to try this recipe. Thank you.
That's a professional kitchen technique reinvented for air frying.
yep pretty much a mini convection oven
Never really cooked anything like this before but I decided to make wings for a family party and used this exact recipe, everyone thought they were great. I think making sure they are dry before you add flour is a really important step. Thanks dude.
So I've used this as a basis for my wings and have made 8 different trials. For those interested, here are my recommendations.
For 2lbs of wings, dredge in 1 tbsp 50/50 flour and cornstarch after you've padded them dry. I used 1/3 tbsp of each seasoning (garlic powder, onion powder, and paprika). Add 2-3 pinches of salt(not too much since your other ingredients are already salty). Put a single layer of wings in your air fryer at 250°F for 25 minutes. Rest for 15. Back in at 400°F for 10 minutes. Toss in your sauce. My buffalo sauce consisted of 3 tbsp of melted UNSALTED butter in a saucepan, once melted I added 6 oz of Franks Red Hot Original, 3 cloves of freshly pureed garlic (or 1 tbsp of garlic powder), 1 shake of chili flakes. Let that infuse for a bit. Then toss as much as you want with your wings. Optionally sprinkle some lemon pepper seasoning AFTER all of that for buffalo lemon pepper wings. You will not be disappointed.
If you're not interested....well alrighty then.
Hi there, what does the cornstarch do and why not just use flour?
I’m gonna do this tonight will report back
@@pjbsh4038it make it crispier
@@Satan-Is-a-Lawyerdid you die of food poisoning
Thank you , was good to read & that sauce sounds 🔥🔥🔥
Looks great just watch out for the feathers 🪶
Smoked wings are king 🤴
A fantastic cook; very tender. I went with 60/40 flour/starch with a pinchy of baking powder. Feel free to go longer with the 2nd cook so they crispy enough for you.
1 - Dry The Chicken Wings
2 - Add 1 Tablespoon of Flower
3 - Add Favourite Spice Mix
4 - Salt it
5 - Toss it
6 - 250°F(121°C) for 20 Min.
7 - Flip and Chill for 15 Min.
8 - 400°F(204°C) for 8 Min.
Thanks
Worked like a charm bud thanks so good
I just want to watch this on a loop...
Don’t, bc you’ll start noticing all the feathers he forgot to remove
Thanks. I have been trying to figure this out.
There was a hair on thar wing. Just thought I'd let ya know.
Most likely a feather
yeah, I just hit Air Fry and it preheats then cooks for 20 minutes at 400. Cooks literally everything I've ever put in the air fryer perfectly.
Question about the 2nd part…do you PREHEAT to 400? Or just put basket back and crank to 400?
air fryers preheat REALLY fast
1st step is waiting 15 minutes before the 2nd fry so I'd say preheat it
He let them rest in the basket with the basket out, I presume that means you can’t pre-heat it. Aaaaand he said crank it to 400, shoved them in and said blast off! While he hit the start button.
I follow a couple different Air Fryer channels and they seem to agree that pre-heating isn't usually necessary.
People recommending corn starch over flour or half and half, but the neatest trick for a crisp but not hard skin is a pinch or two of baking powder in the flour or starch. Not enough to taste, but it does something to the skin texture that it unmatchable by anything else
The only problem is that it’s hard to make a lot … takes too long
There are air fryers that could do 3lbs, thats enoguh for 4 people. This takes about 25 minutes longer than deep frying but is soooo much more convenient
get a bigger airfryer, mine can do a good 2lbs at once. enough for 2-3 servings
Great recipe
You gotta finesse that air fryer. Wasn't a fan of it at first but it's grown on me
Wings are soo good in the air frier
Those wings were covered in feathers. Everytime I buy wings, I have the same issue. Nowadays, I don’t even like wings anymore because the factory de-feathering is never thorough enough. Makes it unappealing AF when you have to pick out large clumps of feathers.
What was the reason for splitting the cooking time into two segments instead of just cooking them in one go? Would have saved time from not having to rest them for 15 mins as well as the time required for the air fryer to heat up again.
Got a sub from me bro. Wings are just the best 👌
I'm actually making them right now. I can't wait to see the final product.
I also love my wings with feathers❤❤ for that extra flavour
😂
Right I was like ahh gross
What are you on about????_???
@@yosos2 right before he takes a bite you can see the pinfeather on the upper right side of the flat
Yes!!! I was like ewwww pluck the feathers first!!
Can the flour be eliminated to make it Keto friendly?
Guys please note he got the best air fryer out there
Just tried this and the results were amazing! Made a wing lover out of my best friend who otherwise really didn't like them.
Gotta watch out for them spice police.
Never trust the spice police, if you use fresh ingredients but don't smother your food in powdered versions of those ingredients then it isn't good enough for them lol
@@cato3277 truuuuuuuuueee
Isn't smothered in hot sauce enough spice if we're going to be honest?
@@RooBoodle ^this. i heavily spice my food, but not if sauce will drown it out. sauce is just spices suspended in liquid.
I cook mine from frozen and they are crispy tender and juicy. 400 degrees 10 minutes. Flip and cook 12 more minutes.
I would have to cook that amount as a snack while I cook the main wings
What did you sprayed?
Don't forget Cosori was recalled. Check your model!
He addressed the recall in his last video.
Thank you for this! I wanted to try to air dry some wings for my fiancé and future brother in law and they loved it thank you so much ❤
I was wondering how his air fryer was getting up to such high temperatures, then realised it was in Fahrenheit
You are the master!
This is a good method for an air fryer but really the way to do it is to smoke the wings low and slow and then finish them off in the broiler to crisp them up. They come out smokey, succulent, fall off the bone with crispy skin
This video is about air frying
you think my landlord will mind me smoking chicken wings in my tiny apartment?
That trick is legit!
@prohomecooks Great video! can you test whats the optimal capacity of wings for example to cook at once with your Cosori?
I tried this recipe with these times and it was perfect, They came out fantastic all I did was marinated the wings in teriyaki sauce and sprinkled lemon pepper.
Not cleaning the chicken and those feathers just turned my stomach 😮
wtf are you on about
@@LuXxenatorX Excuse me? Who the f#$% are you!
Have fun spreading bacteria in your sink thinking you're cleaning your chicken. Nothing more affective than the actual cooking process that cleans the chicken.
Fantastic man!
I'm just happy that's not made out of tofu😂😂😂😂
Thank you, I just made these and they were DELICIOUS! Second time using my air fryer, and this was the perfect, easy tutorial. 🤌🏼
What are you sprey in frayar?!!! your wings looks delicious