So I always buy frozen wings from memberships clubs and always pay 2-3 a pound and always get dry wings in the air fryer or deep fryer. So now I went and got some thaw chicken wings that I had to cut into the popular wings sections we are used too. So noticed one huge thing cooked from frozen makes the wings tougher yet cooked from thaw the wings are juicer. Also takes less time to get the safe internal temperatures. To this time I did a simple seasonings.
1-Goya sazón with saffron packet
1-2 teaspoons of knorr chicken bullion powder
1- teaspoon of pepper flakes
3- tablespoons of salsa roja de taquero Mexican stores have it normally or use a can of el pato sauce green can.
Toss before u cook to get a light coating and this will give it more give so when u add more salsa it will stick on. That’s the plate next to wings more salsa roja de taquero
Over all if u like this adjust the bullion to taste some like more then others. This was for 2-3 pounds of raw thaw wings.
Cooked at 450 air fryer for 20 min then optional to toss in new batch of sauce then back into air fryer got 2-3 min to get a bigger coating this is optional. Some like wet wings other dry ur choice.
by Badillaboy
1 Comment
Air fried 450 for 20minutes sounds like it would dry the wings out to me no matter frozen or not. I’ve actually recently switched to frozen wings from a wholesaler and have not had an issue. I am a really picky wing eater too and its so much more convenient. Try cooking at a lower temperature and cranking the heat at the very end.
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I found 400 for 4 minutes thaws the wings out. Season them after that then 350 for 12 mins, flip, 400 for 12 mins, flip, 425 for 7 minutes to be perfect.
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Your Mexican style sounds interesting. Might have to try it!