Air frying chicken wings (yum) - lessy messy? (different fryer/techniques?)

[Anonymous]

We bought a Gourmia 5 qt Air fryer and LOVE it for cooking chicken wings - the kids (especially my picky eaters) gobble them up.

I myself don't really like chicken wings but more importantly cleaning that thing after a couple of rounds of wings is TERRIBLE. We don't do much - just put the wings in the basket (that we've sprayed with Pam) and it is covered in gunk and grease from the wings.

So, are we doing it wrong? Is there a better cleaner way to get the same crispy wings? that doesn't require 20 minutes of soaking and scrubbing? (so for me, for example, I couldn't heat up what I wanted after the wings because it was too gross and then I was too lazy to put in the clean up time right then). should we use a liner (but then how does the air flow?)?

Or, do we need a different type of air fryer? What happens when you cook chicken wings in the Cuisinart combo toaster/fryer for example? Is that even harder to clean?

[Anonymous]

Are you talking about a wet batter? If so, an air fryer is not a deep fryer, and you can’t just replace one with the other for every recipe. If it’s wet or extremely greasy, it’s not made for the air fryer.

[Anonymous]

I just wash my basket and tray with soap and water, dumping out the extra oil into the trash. It’s very easy to clean. I have one of the Ninja ones.

[Anonymous]

line the basket with foil and replace it between batches if you need to.

[Anonymous]

No there is no batter or anything. It's just the grease or bits of skin left. There's quite a build up. Maybe the problem is we can only do 6-7 wing pieces at a time, so after a couple of rounds it's just baked on. It's mostly on the tray that rests in the basket, though lining the basket with foil helps some too.

[Anonymous]

there are disposable air fryer liners on amazon. I haven't tried them, but maybe they'd help.

[Anonymous]

Anonymous wrote:No there is no batter or anything. It's just the grease or bits of skin left. There's quite a build up. Maybe the problem is we can only do 6-7 wing pieces at a time, so after a couple of rounds it's just baked on. It's mostly on the tray that rests in the basket, though lining the basket with foil helps some too.

You can layer them in, a bigger batch, just don’t overstuff and pause it every few minutes to toss with nylon tongs.

[Anonymous]

You’d be better off making enough wings for the whole family in the oven or on the grill.

[Anonymous]

Get a rack for it. More surface area, fewer batches.

[Anonymous]

Please stop saying 'yum' and 'gobble'

I'm told you are old enough to have children. It's time to stop using baby words.

[Anonymous]

Anonymous wrote:Please stop saying 'yum' and 'gobble'

I'm told you are old enough to have children. It's time to stop using baby words.

Somebody needs some nom noms and nigh nigh.

[Anonymous]

I do chicken wings on a rack in the oven. The trick to less scrubbing not wait too long to clean. Put in the sink and spray with hot water to get most of the gunk off, then soak a few minutes in hot soapy water. Then it just needs a little scrubbing. But perhaps it is more difficult because you are doing several batches.

You coukd buy liners but airflow is what is making them crispy.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Please stop saying 'yum' and 'gobble'

I'm told you are old enough to have children. It's time to stop using baby words.

Somebody needs some nom noms and nigh nigh.

LOL this made me snort.