PHILADELPHIA - FEBRUARY 4:  Bill "El Wingador" Simmons celebrates with family and friends after winning Wing Bowl 13 by eating 162 buffalo wings in an overtime round at the Wachovia Center February 4, 2005 in Philadelphia, Pennsylvania. An estimated 20,000 spectators gathered to watch the buffalo wing eating contest. Wing Bowl started 13 years ago when a Philadelphia radio personality came up with the idea as an alternative to the Superbowl because he believed the Philadelphia Eagles would never again make it to the Superbowl.  (Photo by William Thomas Cain/Getty Images)
Poke Your Air Fryer Chicken For The Crispiest Skin Imaginable
By Linda Larsen
There are all kinds of tips and tricks out there for getting the most out of your air fryer, like not overfilling it and making sure to shake the basket or rearrange the food when cooking is halfway done. But here's one you probably haven't heard of: Poke your chicken for the crispiest skin imaginable.
When you poke the chicken skin (dark meat only please), some of the fat beneath the skin's surface will ooze out as the chicken heats up. That fat is just what you need for a super flavorful, super crispy chicken skin.
Most air fryer recipes tell you to spray a bit of oil on the food to help it brown up and crisp. The natural fat under the skin of dark-meat chicken already helps create a crispy exterior and adding a little oil can further ensure crispness and the best results.