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My buddy Marcus said my wings were steamed, not air fried, and now I don't know what to believe
Last Tuesday I had Marcus over for football and served him wings I did at 380 for 24 minutes, flip halfway, and he chewed one and goes "these taste boiled, man." His whole argument is that if you don't pat the wings bone dry and give them room, the air fryer just traps steam and you get rubbery skin, so he does 400 for 12 then blasts them at 425 for 4 more. I think slow and low gets the meat juicier and the skin still crisps up fine, honestly. So which side is right here, does the dry and hot crowd actually get better results or is Marcus just being dramatic?
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