Make Poultry Cracklins in Your Air Fryer
by Claire Lower from Lifehacker on (#5SR1B)
Devouring salty, crackling poultry skin is one of my favorite things about eating birds but, once cooled, it can go from transcendentally crisp to upsettingly gummy in a matter of minutes. Depending on the size of your bird, trying to eat all the skin before it cools can come off as a little creepy, but you don't have...