如何用空气炸锅烹饪 带骨鸡腿

步骤详解

1. 预热 — 400°F, 3 分钟.
2. 带骨鸡腿 — 皮朝上；25分钟烤出脆皮。
3. Single layer.
4. 20–24 分钟 — shake halfway.
5. 检查并调整 — 175°F 内部.
6. Rest 2–5 分钟.

专业技巧

• 皮下也要调味
• 内部175°F = 嫩

常见错误

• Overcrowding.
• Preheat.
• Shake.

Times and temperatures verified against USDA FSIS safe minimum internal temperatures and manufacturer cooking charts (Ninja, Cosori, Instant Pot Vortex). Every air fryer runs slightly hot or cool — treat these as starting points and adjust ±2 minutes to taste.