“What is the preferred maximum of wings to cook properly in the basket?”
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I can usually get around 10 to 12 large wings per batch (that is with cutting off the tips & leaving the wing attached to the drumette). I stand them up on their ends leaning against the inside of the bowl & then place 2 or 3 laying down in the center. I found a recipe that works very well for this method using fresh (non-frozen wings. 1) Dry the wings, then salt lightly 2) Pre-heat @ 400 for 3 minutes, 3) Place your wings in the basket & cook for 12 minutes @ 360 4) Flip the wings & cook for 12 minutes @ 360. 5) Flip the wings & cook for 6 minutes @ 390. Remove wings & toss with your preferred sauce.
Sorry, there was a problem. Please try again later.If your talking about wings the size you get at a restaurant, I’ve done a dozen easy without stacking them or piling up on each other
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