Here’s where we get a little nerdy, but stay with me. You must use greaseproof paper, not wax paper. Wax paper is a traitor. It looks similar, but it has a thin coating of wax that will melt and smoke at air fryer temperatures. You don’t want melted wax on your fries. You want crispy fries.
Always check the temperature rating on your paper roll. Most standard greaseproof paper is safe up to 425°F or 450°F. Your air fryer runs hot, so stick to recipes that stay below that limit. And please, never let the paper hang over the basket’s edge where the fan can grab it. Trim it down. Be a paper sculptor.
When NOT to Use It
There are a few rebels out there who will tell you to line the entire bottom of the air fryer drawer. Don’t. That blocks the air flow, and your food will come out soggy and sad. You want the air to circulate freely. Use the paper inside the basket, not underneath it.
Another no-go: very high-moisture foods like wet batter. The paper can get soggy and stick. For that, you want a proper silicone liner or a metal tray. But for 95% of your normal air-frying life—fries, nuggets, roasted veg, frozen snacks—greaseproof paper is your best, cleanest friend.
BYKITCHEN Air Fryer Parchment Paper Liner, 50PCS Square Liners
So, go ahead. Grab that roll. Pre-cut a square. Lay your chicken wings on top. Let the crispy, clean fun begin.
