Go to the Recipe: Air-Fried Lemon Pepper Wings
I am wondering, since I can make ahead thru the first stage of cooking, can't I also, cool then freeze for say up to 1 month (vacuum seal) and then, when wanting to serve, defrost in refrigerator a day ahead and then bring to cool room temp to proceed as indicated under "make ahead"? This would save time when entertaining. Thanks. Cant wait to try.
You can freeze and thaw at will, then proceed. If you vacuum seal you can also thaw under cool water and then switch to warm water when thawed and voila, tempered and ready.
