All 68 dishes / Air fryer wings
Three things decide it, and none of them is on the clock. Answer them and the time below is yours.
Air fryers cook by moving hot air. Blocked air means steaming, not crisping.
Check 74°C / 165°F at the bone. Sauce them after.
Chicken is a food-safety cook, not a preference. Check 74°C / 165°F at the thickest point, at the bone if there is one.
A crowded basket steams. Shake it halfway and expect it softer than a single layer — if you want it properly crisp, cook it in two goes rather than giving it longer.
| Fresh or frozen? | How crisp? | How full is the basket? | Time |
|---|---|---|---|
| Fresh / thawed | Golden | Single layer, room around it | 22:00 |
| Fresh / thawed | Golden | Piled in | 29:45 |
| Fresh / thawed | Properly crisp | Single layer, room around it | 26:30 |
| Fresh / thawed | Properly crisp | Piled in | 35:45 |
| From frozen | Golden | Single layer, room around it | 30:45 |
| From frozen | Golden | Piled in | 41:30 |
| From frozen | Properly crisp | Single layer, room around it | 37:00 |
| From frozen | Properly crisp | Piled in | 50:00 |
The timer above is the same arithmetic Kitchen Sense runs. The part a web page cannot do is the next bit: you say whether it came out right, and the next one is closer. Free, 68 dishes, no account.