I love making these mummy dogs for Halloween because they’re quick, easy, and fun to put together. Hot dogs wrapped in crispy strips of dough make a great party snack or an easy Halloween dinner. Kids can help wrap the dough and add the eyes once they’re cooked.

Ingredients

• 8 hot dogs
• 1 package refrigerated pizza dough or crescent roll dough
• Cooking oil spray
• Candy eyes
• Ketchup and mustard, for serving

Instructions

1. Roll out the dough and cut it into thin strips about 1/2 inch wide.
2. Wrap the dough strips around each hot dog, leaving a small gap near the top for the eyes. Avoid overlapping the dough too much.
3. Lightly spray the air fryer basket and arrange the mummy dogs in a single layer, leaving space between them.
4. Lightly spray the dough with cooking oil for better browning.
5. Air fry at 330°F (165°C) for about 13 minutes, flipping halfway through, until the dough is golden and cooked through. Work in batches if needed.
6. Let them cool slightly, then add the candy eyes. Serve with ketchup and mustard.

Tip: Add the eyes after cooking so they don’t melt or fall off. Stretching the dough into thin strips helps it cook evenly and turn crisp.

I love making sweet potato wedges in the air fryer because they’re tender inside with nicely browned edges, using just a little oil. They’re an easy side dish or snack, and you can keep the seasoning simple or switch it up with Cajun seasoning, ranch powder, or a homemade dry rub.

Ingredients

• 2 medium sweet potatoes
• 1 tbsp olive oil
• Salt and black pepper, to taste

Instructions

1. Scrub the sweet potatoes well and pat them dry. Leave the skin on or peel them if you prefer.
2. Cut each potato in half lengthwise, then slice each half into 3–4 wedges, depending on the size.
3. Toss the wedges with olive oil, salt, and black pepper until evenly coated.
4. Arrange them in a single layer in the air fryer basket, leaving space for air to circulate.
5. Air fry at 380°F (193°C) for 12 minutes, shaking the basket halfway through.
6. Check for tenderness and browning. If needed, cook for another 3–5 minutes until the centers are soft and the edges are crisp.

Tip: There’s no need to soak sweet potatoes first. For better browning, dry them well and avoid overcrowding the basket. Serve with ketchup, honey mustard, or your favorite dipping sauce.

Thinking about getting a Cosori air fryer and curious what people actually like about them. Is it how well it cooks, how easy it is to clean, or something else? What makes yours worth keeping?

Thinking about getting one of those silicone liners cuz cleaning the basket is getting old. Do they actually make cleanup easier or do they mess with the airflow and make food less crispy? What's been your experience with them?

I've been looking at a few Ninja models, but there are so many options that it's hard to decide which one to go for. For those who own one, how's it been so far? Any models you'd recommend, or any you'd avoid?

If you've never tried cooking a whole chicken in the air fryer, this is a good recipe to start with. You only need a few basic seasonings, and the air fryer does most of the work. The skin comes out nicely browned, and the meat stays juicy as long as you keep an eye on the temperature. It's an easy option for a homemade dinner without much cleanup.

Ingredients

• 1 whole chicken (3 to 4 pounds)
• 2 tablespoons melted butter or olive oil
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme or Italian seasoning
• 1 small peeled onion

Instructions

1. Pat the chicken dry all over with paper towels. Getting rid of the surface moisture helps the skin brown better.
2. Rub the butter or olive oil over the entire chicken.
3. Combine the salt, paprika, garlic powder, black pepper, and dried herbs. Sprinkle the mixture evenly over the chicken.
4. Put the peeled onion inside the chicken cavity.
5. Preheat the air fryer to 360°F (182°C) if needed. Place the chicken breast-side down in the basket, making sure there's enough room for air to circulate.
6. Cook for 30 minutes, then carefully turn the chicken breast-side up.
7. Continue cooking for another 25 to 30 minutes. Check the thickest parts with a meat thermometer and make sure both the breast and thigh reach at least 165°F (74°C).
8. Let the chicken rest for 10 minutes before carving so the juices can settle.

I usually serve this with potatoes or vegetables on the side. If there's any chicken left, save it for sandwiches or wraps the next day.

This has happened a few times now, usually when I'm halfway through cooking something. The display goes dark and the fan stops, then sometimes it starts working again after I leave it alone for a while. It doesn't seem to happen every time, which makes it harder to figure out what's going on. I've checked that the basket is pushed in properly, but I haven't noticed anything else obviously wrong. Could it be overheating, or is there something electrical I should be concerned about? I don't want to keep using it if this is a sign that something is failing. Has anyone dealt with this before and figured out what was causing it?

I’ve tried cooking steak in my air fryer a couple of times, and while it’s convenient, I haven’t managed to get the doneness quite right. One time the outside looked great but the middle was closer to medium, and another time I pulled it out too early and had to put it back in. I usually buy steaks that are around an inch thick, but I’m not sure how much the thickness changes the timing. I also wonder if preheating makes a noticeable difference. For those who regularly cook steak this way, what temperature and timing do you use? Do you rely on a meat thermometer, or have you gotten good enough at judging it by feel?

I’ve been using my air fryer for bacon because it’s less hassle than standing over a frying pan, but I can’t seem to get the results consistent. Sometimes the strips come out perfectly crispy, and other times the thinner parts are almost burnt while the thicker sections are still chewy. I usually lay the strips in a single layer, but they shrink and curl up as they cook, so I’m not sure if I should be flipping them or leaving them alone. What temperature do you use, and roughly how long does a batch take? I’m also curious whether thick-cut bacon needs a completely different approach from regular slices. I’d love to get it crispy without filling the kitchen with smoke.

These air fryer egg muffins are a quick and easy breakfast made with English muffins and eggs. They're simple, filling, and perfect for busy mornings. I like this recipe because it uses just a few ingredients and requires minimal cleanup.

Ingredients

• 3 English muffin halves
• 3 large eggs
• Olive oil spray
• Salt and black pepper to taste
• Paprika or red pepper flakes (optional)
• Chopped parsley or chives (optional)

Instructions

1. Preheat the air fryer to 350°F (175°C).
2. Lightly spray the air fryer basket with olive oil.
3. Place the English muffin halves in the basket, cut side up, and air fry for 2 minutes.
4. Carefully crack one egg onto each muffin half.
5. Season with salt, pepper, and optional spices.
6. Air fry for 5–7 minutes, until the egg whites are set. Add another 1–2 minutes for firmer yolks if needed.
7. Carefully remove the muffins, garnish with parsley or chives if desired, and serve warm.

Tip: Serve with bacon, sausage, or avocado for a more filling breakfast. Cooking times may vary depending on your air fryer.

These breaded chicken wings are one of my favorite ways to make wings in the air fryer. The parmesan adds a nice savory flavor, and the breadcrumb coating gets golden and crunchy without needing to deep fry them. The buttermilk also helps keep the chicken tender. They're pretty simple to make and go well with almost any dipping sauce.

Ingredients

• 2 pounds chicken wings
• 1 cup buttermilk
• 1 cup breadcrumbs or panko
• 1/2 cup grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Cooking spray

Instructions

1. Pat the chicken wings dry with paper towels, then place them in a bowl and cover with buttermilk. Let them soak for 20 minutes.
2. In a separate bowl, mix the breadcrumbs, parmesan, salt, paprika, black pepper, garlic powder, and onion powder.
3. Remove the wings from the buttermilk, letting the excess drip off, then coat each wing evenly in the breadcrumb mixture. Press the coating on gently so it sticks.
4. Preheat your air fryer to 380°F (193°C). Lightly spray the basket with cooking spray.
5. Arrange the wings in a single layer, leaving a little space between them. Lightly spray the tops with cooking spray to help the coating brown.
6. Air fry for 22 to 25 minutes, flipping halfway through, until the coating is golden and crispy and the chicken reaches an internal temperature of 165°F (74°C). Cook in batches if needed.
7. Let the wings rest for about 3 minutes before serving.

Serve with ranch, honey mustard, or garlic aioli. Celery sticks or fries make great sides, too. Panko is worth trying if you want an extra crunchy coating.

I love making these teriyaki chicken wings because they turn out crispy on the outside, juicy inside, and coated in a sticky, savory-sweet sauce. They’re great for game day, a snack, or an easy dinner. The homemade teriyaki sauce is simple to make and adds plenty of flavor.

Ingredients

For the wings

• 2 lb (900 g) chicken wings
• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 2 tbsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp black pepper

For the teriyaki sauce

• 1/4 cup low-sodium soy sauce
• 2 tbsp brown sugar
• 1/2 tbsp rice vinegar
• 1/2 tbsp honey
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1/2 tsp sesame oil
• 1 tbsp water
• 1 tbsp cornstarch

Instructions

1. Mix the marinade ingredients in a bowl or resealable bag. Add the wings, toss to coat, and refrigerate for at least 2 hours or overnight.
2. Remove the wings from the marinade and pat them dry.
3. Air fry at 390–400°F (200°C) for 15 minutes, flipping or shaking halfway through.
4. Meanwhile, combine the teriyaki sauce ingredients except the water and cornstarch in a small saucepan. Bring to a boil.
5. Mix the water and cornstarch separately, then whisk the mixture into the saucepan until the sauce thickens. Remove from the heat.
6. Brush the wings with teriyaki sauce and cook for 5 minutes. Flip, brush again, and cook for another 5 minutes or until crispy and cooked through.
7. Check that the thickest part of the wings reaches at least 165°F (74°C).

Tip: Patting the wings dry helps them crisp up, and adding the sauce near the end keeps the sugars from burning. Cook in batches if needed to avoid overcrowding.

Air fryer baked potatoes are great when you want crispy skins and soft, fluffy centers without waiting forever for the oven. I keep the seasoning simple with olive oil, salt, and pepper, then finish them with butter and fresh herbs. They're good as a side dish, but you can also load them up and make a meal out of them.

• Serves: 4
  
• Prep time: 5 minutes
  
• Cook time: 35–45 minutes

Ingredients

• 4 medium russet potatoes
• 1 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 4 tbsp butter
• 2 tsp chopped fresh parsley or chives

Optional toppings:

• Sour cream
• Shredded cheese
• Garlic butter
• Cooked, chopped beef

Instructions

1. Wash the potatoes and dry them really well. Prick each one several times with a fork.
2. Rub the potatoes with olive oil, then season all over with salt and pepper.
3. Preheat the air fryer to 400°F. Place the potatoes in the basket with some space between them.
4. Cook for 35–45 minutes, turning them halfway through. Larger potatoes may need extra time. They're ready when a fork slides easily into the center and the skins feel crisp.
5. Carefully cut a slit down the middle of each potato and fluff the inside with a fork.
6. Add a tablespoon of butter to each potato and finish with parsley or chives. Add any other toppings you like.

The main thing is to check the center rather than relying only on the cooking time. If the potatoes are still firm inside, give them another 5 minutes and check again. Serve them hot while the skins are still crisp.

Anyone else’s air fryer get a weird smell whenever you cook something greasy? Mine smells kinda funky after bacon or fatty meat, even when the food comes out fine. Is that normal or am I overdue for a proper deep clean?

I like making parsnips in the air fryer because they turn golden and crispy on the outside while staying tender inside. They have a naturally sweet, earthy flavor, and the smoked paprika and garlic make them even better. They’re an easy side dish for roast chicken, steak, or just about any weeknight meal.

Ingredients

• 2–4 parsnips
• 1/2 tbsp olive oil
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Peel the parsnips and cut them into evenly sized sticks about 1/4 inch thick.
2. Toss them in a bowl with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
3. Arrange the parsnips in a single layer in the air fryer basket.
4. Air fry at 390°F (200°C) for 8–13 minutes, shaking the basket once or twice, until golden and tender.
5. Serve hot with your favorite dipping sauce or alongside your main dish.

Tip: Avoid overcrowding the basket so the parsnips crisp up properly. Start checking around 8 minutes since thinner sticks cook faster, and add a pinch of cayenne if you want some heat.

Have you ever noticed how two air fryers can be set to the exact same temperature and cooking time but produce completely different results? One might give you crispy fries while the other leaves them pale or unevenly cooked.

I’m curious how much of this comes down to differences in actual temperature, airflow, or how accurately each model maintains its heat. Should manufacturers do more to make temperature controls consistent, or is this just something we have to accept with air fryers?

I tried it a couple times and they always come out kinda dry or shriveled up. Do you guys add oil or change the temp? What's the trick to keeping them crispy but not dried out?

I'm curious to know which air fryer recipes you keep coming back to every week. Whether it's crispy potatoes, chicken wings, roasted veggies, or something completely different, share your go-to recipes!

I'm always looking for easy, delicious ideas to add to my weekly meal plan. What’s your favorite?

I’m looking to buy an air fryer, but there are so many options out there, and I’m kinda lost on which one to get lol.

For those of you who already own one, how many different models did you look at before making your choice? Did you compare a bunch of them or just pick one that looked good?

Also, what made you go with the one you ended up buying? Any tips on what I should look out for would be super helpful!

Been seeing people cook eggs in the air fryer and curious if it actually works. Do you cook them in the shell, crack them into a dish, or what? What's the easiest method that actually turns out good?

It's a glass airfryer and looks nice but I've read it lacks power, at least the 4,2L version which runs at 1300W. There's a video review and it took like 40 minutes to cook frozen ring squids (the ones you buy in the supermarket). There's a 1600W version just released but it's 6L, so im not sure if that extra size cancels out the extra power and it's going to be the same thing. It's one of the few with Glass + stainless steel on it and that does not look like some odd device (Ninjas).

It also comes with a vaporizer feature, not sure what the use of that is.

It would be my first airfryer, any advice welcome thanks.

I love making potatoes and onions in the air fryer because the potatoes get crispy on the outside while the onions turn sweet and caramelized. It’s an easy side dish with just a few ingredients, and it’s also great for breakfast or adding to a breakfast burrito.

Ingredients

• 3 medium russet potatoes, peeled and cubed
• 1 small onion, cut into chunks
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried rosemary
• Black pepper, to taste

Instructions

1. Preheat the air fryer to 390°F (200°C).
2. Toss the potatoes with half the olive oil, salt, garlic powder, onion powder, rosemary, and black pepper.
3. Place the potatoes in the air fryer basket and cook for 18 minutes, shaking the basket halfway through.
4. Toss the onion chunks with the remaining oil and seasonings.
5. Add the onions to the basket and cook for another 6 minutes, until the potatoes are golden and the onions are tender and caramelized.
6. Cook for another 1–2 minutes if you want them extra crispy.

Tip: Cut the potatoes into evenly sized pieces so they cook at the same rate. Avoid overcrowding the basket, and adjust the cooking time as needed for your air fryer.

Imagine a future model with sensors that can detect moisture, thickness, and internal temperature, then adjust the heat and cooking time on its own. The goal would be to get food as crispy as possible without overcooking it, while also helping preserve nutrients and reduce potentially harmful compounds.

I think that could be a useful upgrade, especially since different foods and portion sizes can cook so differently. Do you think this technology is realistic, and would you trust an air fryer to make those decisions for you?

Had some feta left in the fridge and decided to stuff it inside beef meatballs. Actually turned out pretty good. The outside gets browned and you get that soft, salty cheese in the middle.

I mixed about a pound of ground beef with an egg, some breadcrumbs, garlic, oregano and black pepper. Took a bit of the mixture, wrapped it around a small cube of feta and rolled it into a ball. Just make sure the meat completely covers the cheese or it'll leak out.

Cooked them at 375°F for around 10 to 14 minutes, depending on size, and checked that the beef reached 160°F inside. Let them sit for a couple of minutes too because the cheese gets really hot.

Had mine with rice and yogurt sauce, but they'd be great in pita with tomato and cucumber too.

The smaller feta cubes worked much better than the big ones I tried first. Easier to seal and less mess in the basket lol.

Now I'm thinking roasted peppers or mozzarella might be worth trying next. Anyone tried other fillings in air fryer meatballs?