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Air Fryer Video

Pizza Perfection: Crispy and Quick in the Air Fryer

Are you a pizza enthusiast who craves that perfect blend of crispy crust and gooey cheese? Look no further! In this article, we'll explore the art of making mouthwatering pizzas using your trusty air fryer. Not only will you discover how to achieve pizza perfection in a breeze, but you'll also learn some fantastic tips and tricks along the way.
Crispy

47 Comments

  1. I’ve tried all of these in grilling and smoking, and one thing you might want to know about the baking POWDER technique is that you missed three key things.
    This is what you have to do in order to get non-chemical tasting and crispy wings – though they still may not be anywhere close to a 10, because Reasons:

    1) In order to have a crispy skin, you have to coat them in the baking powder and let them rest at least 20 minutes and up to two hours before cooking them. This allows the baking powder to do the stuff it does in order to make the skin crispy. Skip this step, and you just wasted your time and baking powder;
    2) You have to use a LOT of baking powder – like a 2-1 ratio of BP to rub mix (which frankly, is the biggest turn off for me). I like dry smoked wings with maybe a little sauce on the side, so I rely on the rub for the flavor. That much baking power really limits how much rub you can get on the wings.;
    3) There are two kinds of baking powder – one has sodium aluminum phosphate, and the other doesn’t.
    I would bet an entire dollar that the one you used had SAP. And while there is nothing inherently wrong with SAP for its intended use, when it is as much of a prevalent ingredient as it is in something like this, it can bring a distinct metallic or chemical flavor with it.
    When I experimented with baking powder wings, I made sure to get BP without SAP. I think I used Clabber Girl brand. Just look on the ingredient list, if it’s there, that stuff is great for actually baking, but not so much for making chicken skin crispy. If it’s not, you’ll be good to go for crispy wings, though any seasonings will be “blanded out” a good bit.

    That said, if you like to rely on sauce for the primary flavoring of your crispy skinned wings, a properly done wing with (the right kind of) baking powder is not that hard, and practically fail-proof.

    1. Savage. I think you should have a channel! These are tips I’ve never seen before!

    2. I’m late to the party, but great tips! I’ve found I use a LOT more than the 1tbsp of baking POWDER (bet I’m not the only one to scream POWDER!! at this video 🙂 ) that most recipes call for. Did not know about the SAP will watch for that. Again, thanks!

    4. All true points. After learning how baking powder (aluminum free) changes the PH of the skin on poultry, it’s been my go-to added ingredient in all my rubs for poultry. Right now I’m am dry brining my Thanksgiving Turkey with salt and 1TBS of baking powder. Then I’ll smoke it tomorrow. It’s a fail proof way for extra crispy skin when smoking.

  2. I cooked with your highest score wings, that’s the best wings I had for a long time

    5. I’m curious of a almond/coconut flour for keto option would taste like

  3. I have had really good success brining my wings. They come out so juicy and crispy without needing any breading. Soak wings in salty water in fridge for at least an hour, pat dry, rub with seasoning and a tiny bit of olive oil so they don’t stick, air fry for 15 minutes flipping at least once during cooking 🙂

    1. Try to replace it with 15 minutes of sparkling water!!! You’ll love that if you think brining ones are better than breaded ones.

    2. I love brining my chicken wings especially when I throw them in the smoker oh my God and then finish them in the air fryer

  4. Great video, now I can try some new techniques. I usually use the twice fried method but before the second fry I add the sauce to the wings to make them even crispier. Plus it gives the added bonus of not getting sauce everywhere when eating.

  5. Hey there, I tried your second method with flour and let me tell you it was PERFECT. The seasoning/spices you suggested in the beginning were also top notch. All in all very good video. I look forward to more content like this in the near future.

  6. I tried the “double fry” method and was very impressed. I felt pretty lazy by the end and just used Sweet Baby Rays Hickory Brown Sugar BBQ and it was very good… the plain was great as well!

  7. This was a great, informative video. Thank you so much for all the techniques utilized! I’m glad I’m not the only one who prefers flour over baking powder/corn starch! The quick oil spray really helps. Glad I finally found your channel.

  8. Twice fry is 100% the way I cook my wings even without the air fryer. They are just so much crispier in the end! It takes a lot longer because of the wait time overnight, but the crispiness is so, so worth it. I’m pulling the trigger on my first air fryer today. I’ve always been a traditional frying guy, but it’s such a pain I wanted an alternative. I’m glad to hear the air fryer can at least come close to matching the crispiness of a deep fried wing!

  9. Just gave them a try, the one with ap flour. By all means a success. Best not-fried wings I had so far. Crispy, moist and packed with flavor. Thank you for the recipe and the step-by-step fool prof explanation.

  10. I use a breading mixture of flour corn starch parmesan cheese and Lowery’s season salt and i get great results. I also use a butter flavored cooking spray, and I don’t know why, but it works great for me
    Also, par boiling works great for the frozen wings, like if you buy a big bag of frozen wings I put them in the pressure cooker for 7 minutes to get all that solution out and to cook the meat, fridge it then fry it

  11. I love the wing tip when chicken is fried so it’s so strange to see people just put it aside. It’s so nice and crunchy but I guess it’s a cultural thing because when you order lunch food in my country and ask for wing, you get the entire wing. The only time you only get drums and flats is if you’re buying from a fast food place like KFC and that’s only for the hot wings.

  12. FOR THOSE OF YOU WHO ARE IN A RUSH WHILE WATCHING THIS LIKE I WAS:

    16:47 great classic wing (twice fried method)
    9:38 crispier heavier wing (3 part breading method)

    He said these 2 methods are tied. Twice fried is classic taste, and 3 part breading is a heavier crispier wing that holds sauce better

  13. I don’t know if I told you this or not, but your sauce recipe is my absolute favorite and my adult son‘s favorite too, it’s a huge hit! I am cooking this right now for my husband tonight. What a great recipe thank you so much!!

  14. I cooked the breadcrumb ones and then dipped them in the sauce following your recipe.. they were the best chicken wings I ever had! I was starving so I had 20 of them 😬

  15. I actually do the twice frying thing but with baking powder, 250 for 15 minutes then 400 for 10 minutes with a 15 minute resting time between. Works fine for me every single time. I have also done the 3 part breading before too, but normally I serve that on pasta

  16. These are, by far, the best wings ever. Seasoning and sauce recipes are simply fenomenal. I stick with the flour coating cover (#2) and I am getting super crispy wings. My family loves them. THANK YOU!

  17. Hey Mike, my 10 year old watches your channel and is a super fan. He has been wanting to make your wings for ages but he had quite a few allergies (corn & gluten) so we brainstormed and landed on an amazing crispy chicken. Tapioca starch to dredge, egg, and crushed up kettle cooked chips for breadcrumbs (we used a coffee grinder for fine and rolling pin for medium fine). Followed your suggestions and they turned out AMAZING! His heart was happy and belly was full! He wanted to make sure I shared with you 😉 thank you for the channel and info he is a big fan!!

    1. Thanks for the alternative. Those are my constraints as well. I want to try just the tapioca starch. Also, I’ve been using ac2-step breading process of just Dijon and then gluten-free breadcrumbs in other scenarios. I might try that here too.

    4. Rice Flour (Asian food isle) is also a great choice, even if you are not looking for gluten free. It really crisps up nice too.

    5. @DAG G You can make your own rice flour. Rice in a coffee bean grinder or food processor. Everybody has rice, but not everybody has rice flour.

  18. Thanks for the air fryer tips… just made the wings with the flour snd spices and they were a knockout! Some of the best wings I’ve done and so easy. My air fryer has two adjustable trays and I did about 7 pieces per tray. Did 15mins then rotated the trays and another 13 to 15 minutes. Perfecto!!

  19. Wing spice for 1kg (2lbs wings) halved from the video
    1/2 Tsp Garlic powder (optional)
    1/2 Tsp Ginger (optional)
    1/2 Tsp Onion powder (optional)
    1/2 Tsp Cumin (optional)
    1/2 Tsp Paprika (optional)
    1/2 Tsp Chili powder (optional)
    1/2 Tsp Black pepper
    1 teaspoon Salt
    add 2 tsp of spice mix to 1 lb of wings and shake
    add 1 tbsp flour and shake
    make 1 lb of wings at a time in the air fryer
    with all the optional ingredients it makes a delicious dry rub, but it’s a bit of a waste since it just gets covered by the sauce
    250F for 20min
    Fridge for 30min
    400F for 8 min
    or just 400F for 25minutes if you don’t want to mess around

    Wing sauce:
    1/2 stick of butter
    3 tbsp sricha
    3 tbsp honey
    1/4 cup each: soy, mirin, rice vinegar
    (I added cornstarch in cold water and 2 cloves crushed garlic)
    Simmer for 5 minutes

    or a Simple Honey garlic I found:
    ½ Cup Honey
    ¼ Cup Low Sodium Soy Sauce
    1 teaspoon Sesame Oil (optional)
    1 Tablespoon Grated Ginger (optional)
    4 cloves garlic large, crushed

  20. Outstanding vid. I ended up making your flour only version @7:33 (I’m just too lazy for”Twice Fried” version). I followed my manufacturer’s instructions which called preheating (3 mins) then cooking at 390°. Which at 15 min.’s was just perfect, and extraordinarily crispy. I think your advice about splitting the wings was brilliant and likely the main reason for my success. I wish more cooking demos were approached this way. THANKS.

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