Since finding the magic of the air fryer, my own cooking has been totally revolutionized. It’s like having a culinary wizard at my very fingertips, joyfully transforming simple ingredients into delectable fare with ease. A professional culinary judge, I’ve enjoyed sampling countless dishes, but no device ever made me so joyful or revolutionized my home cooking as much as this fantastic piece of equipment has.
If you’re anything like me, you’ll find joy in the simplicity, versatility, and bold flavours that air-fried dishes offer. Say goodbye to long oven waits or messy deep-frying. The air fryer delivers healthier, faster versions of your favourites with gourmet-quality results.
I am excited to present my 10 yummest recipes that never fail to surprise and impress. Whether you are an amateur cook or professional chef, these basics will have your next meal inspiration at the door. We start here with these mouthwatering recipes that must be on your bucket list.
Crispy Air Fried Chicken Wings
Who doesn’t enjoy golden, crispy chicken wings? This air fryer technique makes all the crunch and none of the oil. They’re tender inside and crispy outside with plenty of flavor.
Begin by seasoning your wings with garlic powder, paprika, salt, and black pepper. Place them in a single layer in the basket so they’ll cook evenly. Then the magic happens in the air fryer.
In just a short time, you’ll have gorgeously browned wings that are perfect for dipping. Buffalo sauce, creamy ranch whatever your go-to turns this into a must-have meal. It’s crunchy, tender, and seriously addictive.
Perfectly Roasted Brussels Sprouts
Brussels sprouts are a dirty word until they’re air fried. The procedure transforms them into a crunchy, caramelized snack that not only is healthy, but tastes great, too.
Toss chopped sprouts with olive oil, salt, and pepper. Load them into the basket with room for air circulation. The air fryer crisps them on the outside and cooks them through in the center.
A squeeze of fresh lemon juice on the side is a nice gesture. They’re fast, tasty, and party-perfect. Even skeptics can’t help but serve themselves seconds.
Air Fryer Chicken Wings
Equipment
- 1 Air Fryer Minimum 3.5-quart capacity recommended
- 1 Tongs For flipping wings
- 1 Microwave-Safe Bowl For melting butter
- 1 Whisk For mixing hot sauce
- 1 Large Mixing Bowl For tossing coated wings
Ingredients
Main
- 2 pounds chicken wings split at the joint and tips removed
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce such as Frank's RedHot
- Ranch or blue cheese dressing for serving
Instructions
- Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
Notes
Air Fried Sweet Potato Fries
Sweet potato fries are a favorite among families because they are sweet and crunchy. The air fryer makes them convenient and healthy to make.
Thinly cut the sweet potatoes, in evenly cut strips. Brush with a little oil and your choice of spices try chili powder or garlic powder. Then fill them in the basket.
Within minutes, they are golden, crispy on the outside and light on the inside. They’re a guilt-free treat that can be paired with any meal. These will disappear in no time, particularly with children!
Roasted Brussels Sprouts
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Large Mixing Bowl
- 1 Baking Sheet Ensure it's large enough to hold sprouts in a single layer
Ingredients
Main
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.
Notes
Juicy Air Fryer Burgers
No need to employ the use of a grill to have a juicy, seared burger. The air fryer is quicker, simpler, and just as tasty to indulge in burger night on the agenda.
Form your patties of ground turkey or beef, and add your choice of garlic powder, salt, and pepper. Put them in the basket with room between the patties.
They cook quickly and evenly, getting a great crust on the outside and remaining juicy on the inside. Top with your favorite toppings and enjoy a restaurant-quality burger at home. It’s the ideal weeknight solution.
Sweet Potato Fries
Equipment
- 1 Heavy-bottomed Dutch Oven or Deep Fryer
- 2 Mixing Bowls
- 1 Whisk
- 1 Wire Rack
- 1 Baking Sheet
Ingredients
Main
- 6 cups peanut oil for frying
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon sugar
- 1 cup cornstarch
- 3/4 cup club soda cold
- 2 pounds sweet potatoes cut into 1/2 by 1/4-inch fries
Instructions
- Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer. Preheat the oven to 200 degrees F.
- Mix the salt, garlic powder, paprika and sugar in a bowl and set aside.
- Whisk the cornstarch and club soda in a mixing bowl. In batches, dip the potatoes in the batter, allow any excess to drip off and hold on a wire rack. Repeat with rest of the potatoes.
- Fry half the potatoes, stirring occasionally until golden brown and crispy, 6 to 8 minutes. Sprinkle with the seasoning and hold in the oven on a paper towel-lined baking sheet. Repeat with the last batch of potatoes.
Notes
2. The cornstarch and club soda batter creates a light, crisp coating. Ensure the club soda is very cold for the best reaction and a truly airy texture.
3. Season the fries immediately after they come out of the oil. The heat will help the seasoning adhere and penetrate, enhancing the flavor.
4. For an even crispier result, consider a double-fry: fry once at 325°F (160°C) until cooked through but not browned, then increase oil temperature to 375°F (190°C) and fry again until golden and crispy.
Golden Air Fried Shrimp
Shrimp lovers, rejoice the air fryer turns your favorite seafood into golden crunchy morsels in a few minutes. It’s a weeknight winner loaded with flavor.
Dredge the shrimp with breadcrumbs, paprika, garlic powder, salt, and pepper. Let them crisp layer by layer one at a time in the air fryer.
The result is crispy outside, soft inside shrimp that’s perfect for dipping. Serve with cocktail sauce or wedges of lemon. It’s fast, delicious, and wonderfully satisfying.
Crispy Parmesan Zucchini Fries
Zucchini paradise, and it’s a snack, is in the air fryer. It’s a healthier, crisper alternative to regular fries that’s great for any party.
Cut the zucchini into sticks and sprinkle with Parmesan and breadcrumb seasoning. Space them out for maximum crispiness.
They burst out golden and fragrant, with a gentle bite and intense umami flavor. Serve with your favorite dipping sauce ranch, marinara, or aioli for an ultimate craveworthy experience.
Air Fryer Shrimp Recipe
Equipment
- 1 Air Fryer Minimum 3.5-quart capacity recommended.
- 3 Shallow Bowls For the flour, egg, and panko dredging stations.
- 1 Whisk For seasoning flour and beating eggs.
- 1 Paper Towels Essential for thoroughly drying the shrimp.
- 1 Large Plate or Rimmed Baking Sheet For holding breaded shrimp before frying.
Ingredients
Main
- 1 pound large shrimp 16/20 count, peeled and deveined, tails on
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Nonstick cooking spray for the shrimp
- 1/2 cup mayonnaise
- 2 tablespoons chopped pickled jalapenos
- 2 tablespoons whole grain mustard
- 1 tablespoon ketchup
- 1 tablespoon hot sauce
- 1 scallion thinly sliced
Instructions
- For the fried shrimp: Pat the shrimp dry between a couple paper towels, then season with a pinch of salt and a few grinds of pepper.
- Whisk the flour with 3/4 teaspoon salt and few grinds of pepper in a shallow bowl or baking dish. Whisk the eggs with a pinch of salt in another shallow bowl. Add the panko to a third shallow bowl. Dip a shrimp in the seasoned flour, shaking off any excess, then dip in the beaten eggs. Dredge in the panko, turning until evenly coated. Transfer to a large plate or a rimmed baking sheet and repeat with the remaining shrimp.
- Preheat a 3.5 quart air fryer to 385 degrees F. Working in batches, place some of the shrimp in a single layer in the fryer basket, then spray lightly with cooking spray. Cook, flipping halfway through, until the shrimp are golden brown and cooked through, about 10 minutes.
- For the spicy remoulade sauce: Meanwhile, stir together the mayonnaise, pickled jalapenos, mustard, ketchup, hot sauce and scallion in a small bowl until smooth. Serve with the fried shrimp for dipping.
Notes
Puffy Air Fried Donuts
Craving a new donut but despise the guilt of frying? The air fryer produces incredibly golden, light-as-air-treats with minimal effort.
Employ homemade or store-bought dough and shape your donuts carefully. The air fryer cooks them crispy on the outside, airy on the inside.
After baking, the magic starts: glaze them, sugar them, or roll in cinnamon. They are light, filling, and extremely easy to make at home.
Zucchini Parmesan Crisps
Equipment
- 1 Baking Sheet
- 1 Medium Mixing Bowl
- 1 Small Mixing Bowl
- 1 Spatula
- 1 Cutting Board
Ingredients
Main
- Cooking spray
- 2 medium zucchini about 1 pound total
- 1 tablespoon olive oil
- 1/4 cup freshly grated Parmesan 3/4-ounce
- 1/4 cup plain dry bread crumbs
- 1/8 teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Notes
Air Fryer Stuffed Bell Peppers
Peppers stuffed with comfort food are a classic and the air fryer makes them even quicker. It cooks them quicker and more evenly than regular ovens.
Bleach out vibrant bell peppers and stuff with rice, meat (or alternative protein), and herbs. Put in basket and air fry until done.
The outcome is tender, caramelize peppers with meaty, full-bodied filling. Serve with a green salad for a complete, healthy meal packed with flavor.
Stuffed Bell Peppers
Equipment
- 1 Large Skillet For browning beef and sautéing filling ingredients.
- 1 Baking Dish Just large enough to hold the peppers upright.
- 1 Chef's knife For chopping vegetables and preparing peppers.
- 1 Cutting Board
- 1 Spatula or wooden spoon For stirring and breaking up ground beef.
Ingredients
Main
- 6 bell peppers any color
- 4 tablespoons olive oil plus more for drizzling
- 8 ounces lean ground beef
- Kosher salt and freshly ground black pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 Roma tomatoes seeded and finely diced
- Red pepper flakes as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Notes
Crunchy Air Fried Tofu
Tofu gets a serious makeover with the air fryer. Say goodbye to soggy cubes this method produces crispy outside and smooth inside that’s worth craving for.
Press and cube dense tofu, then throw with a small amount of oil and seasonings such as soy sauce, garlic powder, and nutritional yeast. Spread out in a flat layer to heat evenly.
They get completely crispy, and they’re the ideal protein for bowls, wraps, or snackin’! Add peanut sauce, sweet chili, or vinaigrette for an extra kick. Even tofu haters love this one!
Crispy Air-Fryer Tofu
Equipment
- 1 Air Fryer 3.5-quart or larger
- 1 Clean kitchen towel For pressing tofu
- 1 Medium Mixing Bowl For marinating tofu
- 1 Large Plate or Baking Dish For pressing tofu
- 1 Sharp Knife For cutting tofu and scallion
Ingredients
Main
- One 1-pound block extra-firm tofu
- 2 tablespoons low-sodium soy sauce or tamari
- 2 tablespoons toasted sesame oil or vegetable oil
- 1 teaspoon rice or white wine vinegar
- 1 teaspoon honey
- Kosher salt
- 3 tablespoons mayonnaise
- Kosher salt
- 1 scallion thinly sliced
- Chili oil or Asian hot sauce
Instructions
- For the tofu: Drain the tofu and wrap in a clean kitchen towel (see Cook's Note). Place it on a plate or in a baking dish and top it with a skillet. Add canned goods to the skillet to serve as weights and let press for 15 minutes to remove excess water. Cut the tofu into 3/4- to 1-inch cubes,
- Whisk the soy sauce, sesame or vegetable oil, vinegar, honey and a large pinch of salt together in a medium bowl. Remove 1/2 teaspoon to a small bowl for the dipping sauce if making. Add the tofu cubes to the remaining mixture and toss gently until the tofu has absorbed all the marinade. Let sit at room temperature for 15 minutes.
- Preheat a 3.5-quart air fryer to 375 degrees F. Arrange the tofu cubes in a single layer in the air-fryer basket. Cook, shaking the basket a few times for even cooking, until the tofu is deep golden brown and crispy, 15 to 20 minutes.
- For the dipping sauce if using: Meanwhile, add the mayonnaise, 1 teaspoon water, a pinch of salt and most of the scallion to the reserved marinade and mix together. Sprinkle with remaining scallion and drizzle with chili oil.
- Serve the crispy tofu with the dipping sauce or as desired.
Notes
Air Fried Buffalo Cauliflower Bites
Craving something spicy and tangy? These buffalo cauliflower bites deliver all the flavor of wings with none of the meat.
Toss fresh cauliflower florets in light batter, then toss in your preferred buffalo sauce. Add to basket and air fry until crispy.
Serve with celery and ranch or blue cheese dressing for contrast. They’re crunchy, spicy, and totally addictive. A complete game-day (or any-day) winner.
