
American · 400°F · 24 min
Air Fryer Buffalo Wings
Dry-brined wings, no baking powder circus required if the skin is dry and the basket is not packed. Frank's and butter at the end.
Air Fryer · Menu
Chicken, steak, pork, fish and meatballs for weeknights.

American · 400°F · 24 min
Dry-brined wings, no baking powder circus required if the skin is dry and the basket is not packed. Frank's and butter at the end.

Greek · 380°F · 22 min
Bone-in thighs, lemon, garlic and dried oregano. Weeknight chicken with a taverna finish and pan juices for the potatoes.

American · 375°F · 16 min
Juicy boneless chicken breast with a clear temp-and-time path: even thickness, 375°F, pull at 165°F.

American · 400°F · 24 min
Dry-brined flats and drums with shatter-crisp skin: the base wing page before Buffalo or honey garlic.

American · 390°F · 10 min
Skin-on fillets in about 10 minutes: crisp edges, pink center, lemon at the end.

Chinese · 400°F · 16 min
Crispy cornstarch-coated chicken cubes in a savory sesame sauce in about 30 minutes, weeknight-friendly, no deep fryer.

American · 380°F · 14 min
Crispy breaded chicken tenders in the basket: juicy inside, crunchy outside, ready for dipping.

American · 375°F · 14 min
Juicy bone-in or boneless pork chops with a simple rub: weeknight protein in about 15 minutes.

Italian · 375°F · 16 min
Breaded chicken cutlets, melted mozzarella and marinara: classic chicken parm without deep frying.

American · 380°F · 24 min
Crispy-skinned drumsticks with a simple spice rub: sticky optional glaze, weeknight reliable.

American · 400°F · 12 min
Seared-edge steak from the basket: salt early, cook hot and rest like a cast-iron steak.

Italian · 380°F · 12 min
Juicy beef or mixed meatballs browned in the basket, ready for marinara or meal prep.

British · 390°F · 30 min
Crisp battered-style white fish and chips from the basket: pub plate without deep oil.

Chinese · 390°F · 14 min
Extra-firm tofu cubes with a crisp cornstarch coat: ready for stir-fry sauces or bowls.

American · 375°F · 10 min
Juicy beef burgers with a browned crust from the basket: cheese melts in the last minute.

Mexican · 380°F · 14 min
Chicken strips with peppers and onions in one basket: fajita night without a screaming skillet.

American · 360°F · 60 min
Rotisserie-style whole chicken in the basket: crisp skin, juicy meat, about an hour for a 4 lb bird.

American · 400°F · 10 min
Plump shrimp in about 10 minutes: from fresh or straight from frozen, with garlic and lemon.

Vietnamese · 400°F · 12 min
Thin pork strips in fish sauce, lemongrass and sugar. The basket caramelizes the edges like a street grill.

Caribbean · 380°F · 28 min
Allspice, Scotch bonnet heat and thyme on bone-in thighs. Island char from a basket, not a drum.

Ethiopian · 380°F · 22 min
Berbere-spiced chicken with garlic and lemon. Warm heat and deep red color without a long simmer.

Moroccan · 380°F · 22 min
Harissa, cumin and honey on chicken thighs. Sticky North African heat with crisp edges.

Filipino · 380°F · 26 min
Soy-vinegar adobo chicken finished in the air fryer for sticky, bronzed skin.

Peruvian · 380°F · 28 min
Soy, ají, cumin and garlic on chicken. Rotisserie-style flavor without the spit.

Korean · 400°F · 10 min
Thin-sliced beef in soy, pear and sesame. Sticky-sweet edges in minutes.

Indian · 380°F · 12 min
Yogurt-marinated paneer with tikka spices. Charred edges, soft centers, no tandoor.

Thai · 400°F · 12 min
Crispy air-fried chicken tossed in a garlic-chile-basil sauce. Pad krapow energy without a wok blaze.

Spanish · 390°F · 8 min
Garlic-chile shrimp with olive oil and smoked paprika. Tapas heat in under 10 minutes.

Greek · 390°F · 14 min
Lemon-oregano pork cubes on skewers. Street-souvlaki flavor from the basket.

Swedish · 380°F · 14 min
Classic köttbullar with a light cream gravy. Browned in the basket, finished with a quick pan sauce.

Swedish · 390°F · 9 min
Salmon with mustard-dill glaze. Nordic weeknight fish in under 15 minutes.

Norwegian · 380°F · 12 min
Soft Nordic fish cakes with potato and mild spice. Crisp outside, tender center.

Norwegian · 390°F · 9 min
Simple dill-butter salmon. Clean Norwegian flavors, fast basket cook.

Sri Lankan · 380°F · 20 min
Peppery roasted chicken with curry leaves and coconut notes. Bold Sri Lankan heat from the basket.

Indian · 380°F · 22 min
Yogurt-marinated tandoori chicken with charred edges. Tandoor energy without the clay oven.

Thai · 375°F · 11 min
Springy Thai fish cakes with red curry paste and green beans. Street-stall bounce from the basket.

Thai · 375°F · 26 min
Grilled-style Thai chicken with lemongrass and fish sauce. Street gai yang from the basket.

French · 380°F · 20 min
Mustard-herb chicken thighs with a bistro glaze. French weeknight ease.

German · 390°F · 10 min
Thin breaded pork cutlets with a crisp panko shell. Schnitzel night without deep frying.

Indonesian · 375°F · 11 min
Crispy spiced tempeh with garlic and kecap manis. Protein-packed Indonesian snack or side.

Indonesian · 380°F · 18 min
Sweet-savory kecap manis chicken with garlic and shallot. Warung flavors from the basket.

American · 370°F · 12 min
Breakfast sausage links or patties with browned edges and juicy centers. Less grease splatter than a skillet.

Swedish · 360°F · 15 min
Swedish falukorv scored and browned in the basket until the edges crisp and the center is hot. Weeknight dinner with potatoes or pasta.