To create restaurant-quality air fryer chicken wings, recipe developer Rachel Kirk recommends using baking powder, which removes moisture from the skin for maximum crispiness. It also helps in achieving a beautiful golden brown color by raising the pH level of the chicken skin. Moreover, Kirk advises to apply the sauce sparingly before cooking and to toss the wings with sauce after they’re cooked to keep their crispy texture. For best results, cook the wings at 400°F for 25-30 minutes, flipping them halfway for even crispiness.
"The trick to perfect juicy, crispy wings is baking powder! It removes the moisture from the skin, resulting in a juicy interior with a crispy skin finish."
"Sprinkling [baking powder] on top of chicken skin raises the pH level of the skin, which helps with browning during the cooking process."
"Using just the right amount of sauce is key. It’s important not to drown the wings in sauce before cooking, but rather to toss them lightly after cooking to preserve the crispiness."
"For optimal results, cook the wings at 400°F for about 25-30 minutes, flipping them halfway through for even cooking and maximum crispiness."
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