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Vent: my wings come out rubbery with baking powder but crispy with cornstarch, which side is right?
Two weeks ago I did a side by side batch for the game, 12 wings each, baking powder on the left and cornstarch on the right, same 380 degrees for 22 minutes with a flip halfway. The cornstarch ones had shatter crisp skin and the baking powder ones tasted fine but the skin stayed soft and chewy, and my brother in law swears baking powder is the only way because he read it on some site. So am I doing the baking powder wrong, or is cornstarch just better for air fryer wings?
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riley585h ago
Tried the baking powder trick on some chicken thighs last month and got the same sad result, soft skin that just kind of sat there. My cornstarch wings always come out with that glassy crunch you can hear from across the room. Funny thing is my uncle swears by baking powder too and his wings are always kinda limp, so maybe it's a technique thing with how much you use. Sticking with cornstarch myself.
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