c/air-fryer-recipes

Saw my buddy pull out a frozen pizza from his air fryer last night and it actually looked decent

He said he preheated it at 400 for 5 minutes then dropped the temp to 350 for 12 minutes, and it came out crispier than my oven ever does. Has anyone else tried cooking a whole frozen pizza in theirs or am I just late to the party?

Had a chat with my neighbor's mom that changed how I season my fries

She told me she sprays her frozen fries with water before seasoning them in the air fryer. Tried it last night with a batch of crinkle cuts at 400 for 12 minutes and the salt stuck way better than before. Has anyone else tried this trick for getting seasoning to hold?

Reheating pizza in the air fryer changed my mind about leftovers

I used to think leftover pizza was only good cold or microwaved. But my roommate insisted the air fryer does it better, so I finally tried it last week. I set it to 375 for about 3 minutes. The crust came out crispy again, not soggy at all. The cheese melted perfectly without getting rubbery. I honestly thought it would be a gimmick, but now I won't reheat pizza any other way. Has anyone else had a similar moment where the air fryer surprised you on a classic food?

Heard someone at the store say air fryers are just tiny ovens and honestly I nearly lost it right there in the aisle

I was grabbing frozen egg rolls and this guy told his friend they're the same as a toaster oven with a fan, but after 2 years of using mine 5 nights a week I've cooked frozen chicken thighs in 12 minutes flat that come out crispy on the outside and juicy inside, has anyone else had to defend their air fryer to a skeptic?

Finally got the perfect homemade french fries after 6 tries with my air fryer

I messed around with soaking times and temps all last month and last night at 9 PM I hit that crispy outside fluffy inside sweet spot with russet potatoes and a splash of olive oil, anyone else struggle to get them just right or am I overthinking this?

Air fried 50 chicken wings in one go last weekend

I got a double basket air fryer 6 months ago and finally tested its limits. Cooked 50 wings in 3 batches, each one took 20 minutes at 380 degrees. They came out way crispier than my old deep fryer ever did and used almost no oil. My buddy said they tasted better than the ones from Wingstop near our place in Austin. I used baking powder in the rub to dry the skin out first. Has anyone else done a big batch like this or am I just being extra?

PSA: The foil bowl trick for air fryers works better than I expected

I was making a meatloaf last week and didn't know how to keep it from dripping through the basket. My neighbor Bob, who's been using these things since they first came out, told me to just make a little bowl out of heavy duty foil and set it right in the fryer. He said to poke a few holes in the bottom so some fat can still drip. I tried it with a 1.5 pound loaf at 350 for 25 minutes and it came out perfect with a nice crust on top and no mess to clean. The foil held up fine and didn't tear or anything. Has anyone else tried making their own foil liners for specific recipes like this or do most people just buy those silicone inserts?

My air fryer chicken came out dry 12 times until I read the manual

I kept seeing everyone rave about air fryer chicken breast recipes on here, so I tried maybe a dozen different ones from this sub. Every single time it came out like shoe leather on the outside. Then I actually sat down and read the manual for my Cosori Pro II and found a chart that said optimal temp for chicken is 360F not 400F. Found that stat buried on page 23 of a PDF I ignored for 6 months. Has anyone else had better luck dropping the temp and adding 2-3 minutes?

Tossed my frozen chicken wings in baking powder before air frying and now I can't go back to plain seasoning

That 10 minute preheat trick for frozen chicken wings changed everything

I kept getting soggy wings no matter what temp I used, tried 380 for 18 minutes like every recipe says and they were still rubbery. Then I saw a comment on some random blog about preheating the air fryer for a full 10 minutes before putting anything in. Did that last night with 12 frozen wings at 400 for 20 minutes and they came out crispy as heck. Has anyone else tried letting their basket sit empty for that long before cooking?

Serious question, why does everyone love those pre-made frozen chicken wings in the air fryer?

I had a buddy over last weekend and he swore his frozen wings were just as good as fresh ones. We did a side by side test at my place in Detroit, his bagged wings versus mine that I seasoned and chilled overnight. He admitted after three bites that mine had way more flavor and better texture. Has anyone else found fresh wings worth the extra 10 minutes of prep?

I spent 6 months using parchment paper in my air fryer before trying a silicone mat

Finally swapped to a silicone mat last week and my chicken wings actually got crispy instead of steaming. Has anyone else dealt with soggy food from using the wrong liner?

Friend told me I was overcrowding the basket. Game changer.

My neighbor told me to preheat the air fryer for 5 minutes before putting food in

I was talking to Dave from two doors down last week while we were both grilling. He mentioned he always runs his air fryer empty for 5 minutes at 400°F before adding anything. I tried it with some frozen chicken tenders and they came out way crispier than usual. Has anyone else tried preheating like this or am I late to the party?

My chicken came out rubbery 4 times before I fixed it

Someone in this group told me to stop crowding the basket and cook thighs separate from breasts. Turns out they were right - now I do 375 for 12 minutes with a flip halfway and it's perfect every time. What's the one air fryer tip you ignored for way too long?

My air fryer bacon discovery from 3 weeks ago

I was making bacon in my pan last month like always, and it came out uneven and greasy. Then a buddy told me to try it in the air fryer at 375 for 8 minutes, and I swear it came out perfectly crispy every time since. Has anyone else found a better time or temp for getting that perfect crunch without burning?

Unpopular opinion: You don't need to preheat an air fryer at all

Last month I threw a batch of frozen chicken wings straight into my air fryer cold and they came out just as crispy as any recipe that insisted on a 5-minute preheat, so has anyone else tested this or am I the only one who thinks preheating is just wasted time?

My mom swore her air fryer hack would save me time, I should have listened sooner

She told me to preheat the basket for 3 minutes before adding chicken wings, said it makes them crispier and saves cooking time by about 5 minutes. I ignored her for like 6 months because I thought it was just extra work for no reason. Finally tried it last night and honestly the skin came out way crunchier, has anyone else noticed a difference with preheating?

The day I stopped crowding my air fryer basket

I used to just pile chicken thighs in there thinking more fit meant more food. Then a buddy saw me doing it and said 'you're basically steaming them, not crisping them' and I realized I'd been doing it wrong for like 2 years. Has anyone else had that moment where you just didn't think about air flow?

Serious question about air fryer liners after my bacon disaster this morning

I've been using those paper liners for months with no issue, but this morning I made bacon at 400°F and the liner completely curled up and caught fire. The smoke detector went off and my kids were screaming, it was a mess. The difference was I usually cook at 360°F, but I wanted crispier bacon and pushed it too hot. Has anyone else had this happen with specific temps or bacon brands?

Serious question about preheating chicken wings...

I tried frozen wings straight in the basket at 380 for 25 minutes last night and they came out perfect and crispy, but my buddy swears you have to preheat for 5 minutes or the texture is off. What's the real difference, has anyone done a side by side?

PSA: Your air fryer basket coating is not permanent

I bought a Cosori air fryer 8 months ago. Worked great at first. Then my fries started sticking to the basket. Looked closer and saw the nonstick coating was peeling off. I was using metal tongs to flip food. That scratched it up bad. Now I gotta buy a replacement basket. Anyone else ruin their coating with metal utensils?

My air fryer toast came out perfect on the first try after 3 years of soggy fails

I was over at my sister's place in Portland last weekend and she showed me she preheats her air fryer for 5 minutes before putting bread in, which I never do. She said her husband thought she was crazy until he had a slice with actual crunch instead of that chewy texture I always get. Has anyone else found a specific trick that totally changed how a basic food comes out of the air fryer?

Used to grease the basket with spray oil, now I just line it with foil for easy cleanup

Serious question about getting wings extra crispy without drying them out

I've been using my air fryer for wings for about a year now, and I always had this problem where the skin would get crispy but then the meat would be kinda dry. Tried all the usual tricks like patting them dry and tossing them in baking powder. Last week I tried something different after reading a comment on a random cooking blog. I parboiled the wings in salty water for about 7 minutes before air frying them. Pat them dry, then into the fryer at 380 for 12 minutes. They came out perfect. The meat stayed juicy and the skin was actually crunchy, not that chewy leathery texture I kept getting. Has anyone else tried this method or do you have a different trick that works better?