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Unpopular opinion: I think air fryer chicken wings are better without baking powder
I followed a recipe that said to coat the wings in a tablespoon of baking powder before cooking for extra crisp. I did it exactly as written, preheated my Cosori to 400 degrees, and cooked them for 18 minutes. The outside got super crunchy, but it left a weird, almost chalky aftertaste on the skin that I really didn't like. I learned that for me, just patting the wings dry and seasoning them works way better. Has anyone else tried the baking powder trick and actually liked the taste it gives?
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