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Pro tip: stop stacking your air fryer basket, I tested it 9 times and the bottom layer never crisps
I know everyone loves the stacked basket trick for cooking more at once, but I finally ran a real test last week and the results were not even close. I did 9 batches of frozen chicken wings, some stacked two layers deep and some in a single layer, same temp, same time, same shake halfway through. Every single stacked batch came out with soggy skin on the bottom layer, like it steamed instead of fried. The single layer batches got that crunch in about 16 minutes, the stacked ones needed 24 and still felt soft in spots. Here in my little kitchen in Boise I only have one basket so I get why people stack, but you are basically paying for it with mushy food. If you need more wings just cook two rounds, it takes the same time as fighting with a soggy pile. Has anyone actually gotten a crispy bottom layer from stacking, or is this just a thing we all pretend works?
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