c/air-fryer-recipes

Showerthought: That one Sunday where I burned three batches of wings actually taught me something

Two weekends ago I decided to make buffalo wings for a game day party. First batch came out soggy and limp because I overcrowded the basket. Second batch I cranked the temp too high and they came out like charcoal briquettes. Third batch I finally got it right by shaking the basket every 5 minutes and patting the wings dry with paper towels first. It took me 2 whole hours and way more napkins than I'd like to admit. But the final batch had that perfect crispy skin and juicy meat that people actually fought over. Now I'm wondering if anyone else has a specific trick for getting wings right without going through half a bag of frozen ones first?

Went to that new air fryer cafe in Portland and saw something scary

Just realized I was crowding the basket this whole time

Been making air fryer fries for about 8 months. They always came out mushy on one side. Last Sunday I tossed in half the amount I normally do. Barely covered the bottom. Came out crispy all over. Game changer. Anyone else make this mistake for way too long?

Air fryer wings beat my deep fryer by a mile

I was dead set against air fryers for two years. Thought they were a gimmick. My wife bought one last month for $60 at Target. I tried chicken wings on a dare. 20 minutes at 380 and they came out crispy with way less oil than my deep fryer. I still use the deep fryer for french fries though. Anybody else find a recipe that converted you?

The manual for my Cosori says not to preheat longer than 3 minutes

I always just set it to 400 and let it go for like 10 minutes before putting food in, thinking I was being smart. Then last night I actually read the little booklet that came with it and it says preheating more than 3 minutes can mess up the heating element. Has anyone else noticed their air fryer acting weird after long preheats?

Burnt wings at a family BBQ taught me the value of preheating

I was at my cousin's place in Phoenix last weekend for a cookout and totally ruined two batches of chicken wings in the air fryer because I skipped the preheat step. Turns out tossing cold food into a cold basket just makes everything steam instead of crisp up, and my wings came out rubbery and sad. Anybody else learn this the hard way or did I just miss the memo on basic air fryer rules?

My air fryer basket shattered when I dropped it on the tile floor last Tuesday

I was pulling out some crispy chicken wings and the whole basket slipped right out of my hand... exploded into like a dozen pieces. Ended up eating burnt wings off a paper towel while I ordered a replacement basket on my phone. Has anyone else had one of those non-stick coatings just give up like that?

Saw a Facebook post claiming you have to preheat an air fryer for breakfast foods and now I'm second-guessing my whole morning routine

I never preheat mine for frozen sausage patties and they come out fine at 375 for 8 minutes, but then again I've never tried them with a preheat so maybe I'm missing something has anyone tested this side by side?

Switched from a basket style to a tray style air fryer and wow what a difference

Tried dehydrating chicken in my air fryer after 3 years of only using it for frozen fries

I saw a guy on YouTube do a side by side with his oven and the air fryer jerky came out way less chewy in half the time. Has anyone else switched from oven to air fryer for making jerky batches?

My sister swore I was overcooking chicken thighs in the air fryer

She kept telling me 400 degrees for 18 minutes was too much. I ignored her for like 6 months. Last week I tried her way at 375 for 14 minutes and they came out actually juicy instead of dry. Guess I owe her an apology. Anyone else have a family member who gave air fryer advice you brushed off at first?

Discovered you can reheat pizza at 350 for 4 minutes instead of guessing

Last Tuesday I threw a leftover slice in at 350 for exactly 4 minutes and it came out crispy on bottom but not burnt on top. Anyone else find a perfect temp for reheating different foods?

That time at my friend's BBQ made me rethink air fryer veggies

I was at a cookout at my buddy Mike's place in Oak Park last Saturday and he threw some broccoli in his air fryer with just salt and pepper. It came out crispy and perfect in like 8 minutes without heating up his whole kitchen. I always used to roast veggies in the oven at 400 degrees for 25 minutes, but now I just do them at 375 in the air fryer for 10 minutes and they're way better. Has anyone else found a veggie that didn't work well in the air fryer? I'm worried about doing asparagus.

Question about preheating your air fryer for frozen foods vs fresh

Ngl I used to just toss frozen fries in without preheating and they always came out soggy. My neighbor saw me doing it and said 'you gotta let it heat up first, like 3-4 minutes.' Tried it last night with a bag of frozen hash browns and the difference was night and day. Does everyone preheat for frozen stuff or just me?

Just realized you don't need to flip wings halfway through

Always flipped chicken wings every 8 minutes. Tried just letting them go 20 minutes straight at 400. Came out way crispier. Anyone else skip the flipping?

Started roasting my broccoli at 375 instead of 400 and it's way better without burning

I used to crank it up high and get sad, chewy edges, but dropping the temp by 25 degrees gave me crispy, tender pieces in 12 minutes flat, has anyone else found a veggie that hates high heat?

TIL soaking chicken in pickle brine makes air fryer tenders way better

I was at a friend's barbecue last Saturday and her husband mentioned he soaks his chicken tenders in dill pickle juice for 2 hours before air frying. I thought he was messing with me. Tried it that night with a batch of frozen tenders and 18 minutes at 400 degrees. The texture came out super juicy and the tang was perfect without any extra seasoning. Has anyone else tried pickle brine or do you have a go-to marinade for air fryer chicken?

Am I the only one who can't get chicken wings crispy without burning the tips?

I was in the break room at the supply house the other day and overheard this guy bragging about his air fryer wings being perfect every time. He said he does them at 400 for 25 minutes and they come out restaurant quality. So I tried it last night with a batch of 12 drums and flats from Harris Teeter. Set them at 400 for 20 minutes, shook them halfway through, and the tips were black as charcoal while the thick parts were still rubbery. I even patted them dry and tossed them in a little baking powder like every recipe says. What am I missing here? Does everyone else just cut the tips off first or is there a temp trick I don't know about? Has anyone else dealt with this?

PSA: That air fryer parchment paper almost caught my kitchen on fire

My cousin Jenna called me last night freaking out because she used cheap parchment paper in her air fryer and the fan pulled it up into the heating element. She said it started smoking real bad and she had to unplug the whole thing. Has anyone else had this happen or am I the only one who didn't know most parchment paper isn't safe for air fryers?

Hot take: preheating the air fryer is a waste of time for most foods

I always did the preheat dance for 5 minutes before throwing in my chicken wings, but last Tuesday I forgot and tossed them in cold. They came out just as crispy, maybe even better, and saved me 5 minutes. Has anyone else tried skipping the preheat and noticed zero difference?

Tried frozen chicken wings in my air fryer - night and day difference from oven baking

I used to always toss frozen wings in the oven at 400 for like 45 minutes. But last Sunday I threw some straight from the bag into my air fryer at 380 for 25 minutes. The skin came out so crispy it actually crackled when I bit into it. Inside was juicy and cooked through perfectly. My oven always left them kinda rubbery on the outside. I tossed them in Buffalo sauce after and they held the crunch for a solid 10 minutes. Has anyone else noticed a huge texture difference with frozen wings in the air fryer versus a regular oven?

Paper towels vs. reusable mats in the air fryer - which side are you on?

I tried paper towels under my chicken wings last week and they caught on fire a little, but the cleanup was so easy. Then I switched to a silicone mat and the wings came out way crispier, but now I gotta scrub the thing every time. What do you guys usually go with for things like fries or breaded stuff? I'm torn between convenience and getting that crunch right.

My air fryer basket handle snapped off last Tuesday

I was pulling it out to check some chicken wings and the plastic just broke clean off. Had to use tongs to grab the hot basket, which was a pain. I looked up the model online and found a replacement part for $12.95. Has anyone else fixed a handle on a Cosori air fryer?

Update: My neighbor in apartment 4B showed me how to make crispy tofu in the air fryer without any oil at all.

She just pressed the block for 30 minutes, cubed it, tossed it with cornstarch and a little soy sauce, and it came out perfect after 15 minutes at 400 degrees, which is a total game-changer for my weekly meal prep.

My frozen pizza came out like a cracker last night...

I put a frozen cheese pizza in the air fryer at 400 degrees for 10 minutes, which is what the box said. It came out super dry and crispy, almost like a giant cracker... I think the air fryer cooks way faster than my old oven. Has anyone else had to cut the time way down for frozen foods?