u/UrbanVapor

Yield: 2 Servings

wings

1 lb (454 g) chicken wings, split and tips removed

1 tbsp (15 ml) olive oil

1 tbsp (8 g) cornstarch

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

½ tsp black pepper

sauce

½ cup (120 ml) Buffalo sauce

2 tbsp (30 ml) honey

2 tbsp (28 g) salted butter

1 tsp Worcestershire sauce

Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil.

To make the wings, start by patting the wings really dry with paper towels—this helps them get extra crisp. In a large bowl, toss them with the olive oil, cornstarch (this helps them get extra crispy), garlic powder, onion powder, paprika, salt, and black pepper until everything is evenly coated.

Place the wings in a single layer in the basket. You might need to do two batches, depending on your air fryer’s size. Air fry for 22 to 25 minutes, flipping halfway through, until the wings are golden and cooked through.

While the wings are cooking, make the sauce. In a small saucepan over low heat, combine the Buffalo sauce, honey, butter, and Worcestershire sauce. Stir until the butter is melted and the sauce is smooth and glossy.

Once the wings are done, immediately toss them in the warm sauce so they soak it all up. Serve hot with your favorite dip like blue cheese, or even extra Buffalo sauce on the side.

Yield: 4 Servings

Wings

1 lb (454 g) chicken wings

1 tbsp (15 ml) avocado oil or olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp salt

½ tsp black pepper

Garlic Parmesan Sauce

4 tbsp (56 g) salted butter

3 garlic cloves, minced

3 tbsp (23 g) freshly grated Parmesan cheese, divided

3 tbsp (12 g) chopped fresh parsley, divided

- Preheat the air fryer to 375°F (190°C). Lightly spray the basket with oil.

- To make the wings, in a large bowl, toss the chicken with the oil, garlic powder, onion powder, paprika, salt, and black pepper. Coat them well so every bite is packed with flavor.

- Place the wings in a single layer in the basket and don’t overcrowd them. Air fry for 12 minutes, then flip and cook for another 10 minutes. The chicken should be golden and crisp all around when it’s ready.

- While the wings are cooking, we'll make the Garlic Parmesan Sauce. In a small pan over medium heat, melt the butter, then add the garlic. Stir continuously and cook for about 1 minute, or until fragrant (but don’t let it brown!). Stir in 2 tablespoons (8 g) of the Parmesan and 2 tablespoons (8 g) of the parsley, mixing until smooth, then remove from heat.

- Once the wings are done, transfer them to a large bowl. Pour the buttery Garlic Parmesan Sauce over them, and toss until they’re fully coated. Sprinkle with the remaining fresh parsley and the remaining Parmesan, then dig in.

Yield: 4 Servings

4 bone-in, skin-on chicken thighs

1 tbsp (15 ml) olive oil

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp dried oregano

1 tsp ground cumin

1 tsp salt

½ tsp black pepper

Preheat the air fryer to 400°F (205°C). Lightly spray the basket with oil to prevent sticking.

Pat the chicken thighs dry with a paper towel—this helps get that crispy skin we all want. Next, toss them in a bowl with the olive oil, garlic powder, onion powder, paprika, oregano, cumin, salt, and pepper. Make sure they’re nice and coated, and don’t be shy with the seasoning, add more if you want.

Arrange the chicken skin side up in a single layer in the basket. No need to overcrowd the basket; you want them to have room to crisp up perfectly on all sides.

Air fry them for 20 to 25 minutes, flipping them halfway through. The thighs may take more or less time to cook depending on how big they are. You’ll know they’re done when they have a nice, caramelized skin and an internal temperature of 165°F (75°C).

Let the chicken rest for a few minutes before serving. You can pair it with a veggie and a carb to round out the meal.

Yield: 4 Servings

½ cup (102 g) graham cracker crumbs

¼ cup (57 g) unsalted butter, melted

¼ cup (55 g) packed brown sugar

1 cup (168 g) milk chocolate chips or your favorite chocolate

1 cup (50 g) mini marshmallows

Graham crackers, for dipping

In a small bowl, mix together the graham cracker crumbs, melted butter, and brown sugar. Press it into the bottom of a small dish that’s safe for the air fryer (I like to use a silicone air fryer basket mold because it’s perfect for this!).

Sprinkle the chocolate chips evenly on top of the graham cracker mixture. Then, cover the chocolate with mini marshmallows.

Preheat the air fryer to 350°F (180°C). Place the dish in the basket and air fry for 6 to 8 minutes, or until the marshmallows are golden brown and the chocolate is all melty. Keep an eye on it so the marshmallows don’t burn!

Let the s’mores dip cool for a minute, and serve it with graham crackers for dipping. It’s the perfect way to enjoy s’mores without needing a campfire.

Yield : 4 Servings

½ cup (65 g) all-purpose flour

½ tsp salt

½ tsp garlic powder

½ tsp paprika

2 large eggs, beaten

¾ cup (42 g) panko bread crumbs

1 tsp Cajun seasoning

1 lb (454 g) salmon, skin removed, cut into 1-inch (2.5-cm) cubes

Lemon wedges, for serving

Preheat the air fryer to 400°F (205°C). Lightly spray the basket with oil.

Set up your breading station. In a shallow bowl, whisk together the flour, salt, garlic powder, and paprika. In a second bowl, add the beaten eggs. In a third bowl, mix the panko with the Cajun seasoning.

Pat your salmon cubes dry with a paper towel to help the coating stick. Working one piece at a time, dredge the salmon in the flour mixture, dip it into the beaten eggs, then coat it in the panko mixture, pressing lightly so the bread crumbs stick to the salmon.

Arrange the salmon nuggets in a single layer in the basket, making sure they aren’t touching. Lightly spray the tops of the nuggets with oil and air fry for 8 to 10 minutes, shaking the basket halfway through, until each piece has a nice, caramelized crust.

Serve hot with lemon wedges to squeeze over. For a quick and easy dipping sauce, try mixing Greek yogurt with a bit of Cajun seasoning. These nuggets are perfect for meal prepping and kid-friendly dinners, but you can also throw them into a wrap for an easy lunch.