In a large bowl, combine the olive oil, smoked paprika, kosher salt, chili powder, ground cumin, ground turmeric, mustard powder, and cayenne pepper.
Add the sweet potato wedges to the bowl, season with freshly ground black pepper, and toss until evenly coated with the spiced oil mixture.
Preheat the air fryer to 400°F.
Transfer the seasoned sweet potato wedges to the air fryer basket and cook, shaking the basket halfway through, until golden brown and crisp, about 15 minutes.
While the sweet potato fries are cooking, in a small bowl, stir together the sour cream and grated garlic until well combined.
Season the garlic sour cream dip with salt and freshly ground black pepper to taste.
Once the sweet potato fries are cooked, transfer them back to the reserved bowl with the leftover spiced oil mixture and toss again while hot.
Serve the hot spiced sweet potato fries with the garlic sour cream dip on the side.
Notes & Wine Advice
Wine Advice:
Pair these flavorful spiced sweet potato fries with a crisp and refreshing white wine like Pinot Grigio or a light-bodied red wine such as Grenache to complement the spices and cool creaminess of the garlic sour cream dip.
In a mixing bowl, toss together the shishito peppers and vegetable oil until evenly coated.
Season with kosher salt and black pepper.
Preheat the air fryer to 400°F.
Transfer the seasoned shishito peppers to the air fryer basket and cook, shaking the basket halfway through, until the peppers are blistered and lightly charred, about 6 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, chopped basil, parsley, tarragon, chives, lemon zest, and lemon juice to make the Green Goddess dressing.
Once the shishito peppers are cooked, pile them on a serving plate, sprinkle with flaky sea salt, and serve hot with the Green Goddess dressing on the side for dipping.
Notes & Wine Advice
Wine Advice:
Pair these flavorful shishito peppers with a light and crisp white wine like Sauvignon Blanc or a dry Riesling to complement the charred flavors and cool creaminess of the Green Goddess dressing.
These Verry Crispy Masala Onion Rings combine a crunchy panko coating with warm garam masala, curry, and paprika. Air fried until golden and served with a fresh mint-mayo dipping sauce, they make a flavorful appetizer, snack, or side dish.
Trim both ends from the onion, remove the outer skin, and cut the onion crosswise into 3/4- to 1-inch-thick slices. Carefully separate the slices into individual rings and discard any thin papery layers.
In a small bowl, combine the garam masala, sweet paprika, curry powder, and kosher salt.
Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Divide the spice mixture evenly among the three bowls and mix well.
Dip each onion ring into the seasoned egg mixture, then coat it with flour. Repeat once more with the egg and flour to create a substantial base coating.
Dip the ring into the egg again, then press it into the seasoned panko until completely coated.
Arrange the coated onion rings on a wire rack set over a baking sheet. Transfer them to the freezer for at least 30 minutes, or until the coating feels firm.
While the onion rings chill, combine the mayonnaise, fresh mint, lemon juice, and scallion in a bowl. Season with salt to taste and refrigerate until serving.
Preheat the air fryer to 375°F (190°C).
Generously coat 5–6 onion rings with cooking spray and arrange them loosely in the air fryer basket without overcrowding.
Air fry for about 10 minutes, or until the coating is crisp and golden and the onion inside is tender.
Season with additional salt if desired and repeat with the remaining onion rings in batches.
Serve immediately with the chilled mint-mayo dipping sauce.
Notes & Wine Advice
Notes
Freeze the coated onion rings for at least 30 minutes before cooking. This helps the breading stay firmly attached during air frying.Do not overcrowd the air fryer basket. Leaving space between the rings allows the hot air to circulate and creates a crispier coating.For an extra-crisp finish, spray the breaded onion rings evenly with cooking spray just before air frying.The mint-mayo dipping sauce can be prepared several hours ahead. Keep it refrigerated until ready to serve.
Wine Advice
A slightly off-dry Riesling pairs beautifully with these masala onion rings. Its fresh acidity and gentle sweetness balance the warm spices and creamy mint-mayo sauce.For a drier alternative, try a fruity Sauvignon Blanc. Its fresh acidity works particularly well with the spices and crisp coating.
Crispy Masala Onion Rings combine classic crunchy onion rings with the aromatic flavors of Indian-inspired spices. Garam masala, curry powder, and sweet paprika season every layer of the breading. The result is a flavorful air fryer snack with a crisp exterior and tender onion inside.
Cooking onion rings in the air fryer is also much easier than dealing with a pan of hot oil. Circulating hot air makes the panko coating crisp and golden. A light coating of cooking spray provides enough oil for good browning without deep frying.
How to get perfectly crispy onion rings
The coating method makes a big difference. Each onion ring is dipped in seasoned egg and flour twice. It then gets another coating of egg followed by crunchy panko breadcrumbs. These layers create a sturdy crust that becomes beautifully crisp during cooking.
Chilling is another useful step. Place the breaded rings in the freezer for at least 30 minutes. This firms the coating and helps prevent it from falling away when you transfer the rings to the air fryer.
Warm Indian-inspired spices
Garam masala gives these onion rings their distinctive aromatic flavor. Curry powder adds extra warmth, while sweet paprika provides a mild earthy note. The seasoning is divided between the flour, egg, and breadcrumbs so every layer has flavor.
Red onion is particularly good for this recipe. It becomes tender and slightly sweet during cooking. That natural sweetness balances the savory spices and crunchy coating.
A cool mint-mayo dipping sauce
The homemade sauce provides a fresh contrast to the warm spices. Creamy mayonnaise is combined with fresh mint, lemon juice, and scallion. The lemon adds brightness while the mint gives the sauce a clean, refreshing finish.
You can make the sauce several hours ahead. Keep it refrigerated until serving so it stays cool and fresh.
Serving Crispy Masala Onion Rings
Serve these onion rings immediately while the coating is hot and crunchy. They work particularly well as an appetizer or snack. You can also serve them as a side dish or combine them with other dishes from our Air Fryer Recipes.
Cook the rings in small batches. Leaving enough space around each onion ring allows hot air to circulate freely. This produces more even browning and a noticeably crispier crust.
Cooking times can vary slightly between air fryers. Check the first batch near the end of the cooking time and adjust the remaining batches if necessary.
Crunchy outside, tender inside, and packed with aromatic spices, Crispy Masala Onion Rings are an easy way to turn ordinary onion rings into a flavorful air fryer snack.
Air fryer BBQ ribs are a fast and flavorful way to enjoy tender pork ribs with a bold seasoning crust. These air fryer BBQ ribs combine the classic Memphis-style spice blend with modern cooking convenience, delivering juicy meat and a slightly crisp exterior without the need for long smoking times.
The strength of this dish lies in its balance. The dry rub forms a rich, slightly sweet and smoky crust, while the meat remains tender inside. Memphis-style ribs are known for their focus on seasoning rather than heavy sauces, allowing the natural pork flavor to shine through.
If you are building a complete comfort-style menu, these ribs pair perfectly with Maryland Smoked Home Fries for a hearty combination. For proper meat handling and safe cooking temperatures, always follow the official recommendations from the FDA.
How to prepare air fryer BBQ ribs
Preparing this dish starts with creating a well-balanced dry rub. A mix of sugar, paprika, garlic, and spices gives the ribs their signature flavor and helps develop a crust during cooking.
Coating the ribs evenly is essential. Rubbing the seasoning thoroughly into the meat ensures consistent flavor throughout. Letting the ribs sit briefly before cooking allows the spices to settle and enhances the final taste.
Cooking in the air fryer creates a unique texture. The circulating heat crisps the outside while keeping the inside juicy. Placing the ribs upright allows better airflow, helping them cook evenly on all sides.
A quick alternative to traditional barbecue ribs
One of the biggest advantages of this recipe is speed. Air fryer BBQ ribs cook significantly faster than traditional low-and-slow methods, making them ideal for weeknight meals or last-minute cooking.
This method also offers consistency. The controlled heat environment ensures even cooking, reducing the risk of undercooked or dry meat.
Because the recipe focuses on seasoning, it is easy to adjust the flavor profile. You can increase spice, sweetness, or smokiness depending on your preference.
With their bold crust, tender interior, and quick preparation, air fryer BBQ ribs offer a practical and flavorful alternative to classic barbecue techniques.
prevents your screen from turning off”
Air-fried memphis-style BBQ pork ribs
Tender pork ribs with bold Memphis dry rub cooked in the air fryer.
Crispy air-fried calamari and pickled cherry peppers coated in seasoned flour and served with a creamy rosemary garlic mayo. The pepper brine adds tang and gentle heat while keeping the calamari flavourful.
Drain the pickled pepper brine into a large bowl and tear the peppers into bite-size strips.
Add the pepper strips and calamari to the brine and refrigerate for at least 20 minutes and up to 2 hours.
Grate the lemon zest into a large bowl, add the flour and season with kosher salt and freshly ground black pepper.
Remove the calamari and peppers from the brine.
Dip them in the beaten eggs and then coat thoroughly with the seasoned flour.
Preheat the air fryer to 200°C (400°F).
Spray the coated calamari and peppers generously with cooking spray.
Place half in the air fryer basket and cook for about 8 minutes, shaking the basket halfway through.
Transfer to a plate and repeat with the remaining calamari and peppers.
Whisk the vegan mayonnaise, rosemary and garlic together in a small bowl.
Squeeze 1 tablespoon juice from half the lemon and stir it into the mayonnaise.
Season the sauce with kosher salt and freshly ground black pepper.
Cut the remaining lemon half into 4 wedges.
Serve the calamari and peppers hot with the rosemary garlic mayo and lemon wedges.
Notes & Wine Advice
Serving Suggestions
Serve the calamari immediately while the coating is still crisp, with the rosemary garlic mayo and lemon wedges alongside. It works especially well as an Appetizer, Fingerfood, or Snack. For sharing, add it to a Party table or serve it for Game Day.
Variations
Use sweet pickled cherry peppers for a milder result or hot peppers when you prefer more heat. The calamari can be brined for as little as 20 minutes or up to 2 hours for a stronger flavour. Keep the rosemary garlic mayo on the side so everyone can add as much as they like. Browse more ideas in the Seafood and Airfryer collections.
Storage and Reheating
Store leftover calamari and rosemary garlic mayo separately in covered containers in the refrigerator. Reheat the calamari briefly in the Airfryer until thoroughly heated and crisp. Do not leave the mayonnaise-based sauce at room temperature for extended periods.
Wine Advice
A crisp Pinot Grigio works particularly well with the lemon, salty calamari and tangy pepper brine. Prosecco is another refreshing option because its acidity and bubbles balance the fried coating and creamy mayo. Explore suitable wines at René’s Wijnbeleving.
Crispy Chile-Brined Calamari combines tender seafood, tangy pickled peppers and a crunchy coating with a creamy rosemary garlic mayo. Instead of deep-frying, the coated calamari is prepared in the Airfryer. This produces a crisp exterior while using cooking spray rather than a pan filled with frying oil.
The recipe belongs naturally in the Seafood collection. Its combination of pickled cherry peppers, calamari, lemon and rosemary gives it a lively mix of flavours, which makes Fusion the most suitable cuisine classification.
Brining the Calamari
The unusual feature of this recipe is the use of the liquid from a jar of pickled cherry peppers. Rather than discarding the brine, it becomes an instant marinade for both the calamari and pepper strips. The calamari can remain in this mixture for 20 minutes or for as long as 2 hours.
Sweet cherry peppers provide a gentler flavour, while hot pickled peppers create a noticeably spicier appetizer. Because both versions use the same basic preparation, the heat level is easy to adjust without changing the rest of the recipe.
Creating the Crispy Coating
Lemon zest is mixed directly into the flour together with kosher salt and freshly ground black pepper. After brining, the calamari and pepper strips are dipped into beaten egg and then coated thoroughly with the seasoned flour.
Cooking spray is particularly useful here. Coat the breaded pieces generously before putting them into the air fryer. This helps the flour develop a more evenly browned surface rather than remaining dry and powdery.
Cooking in Batches
The calamari and peppers are cooked at 200°C (400°F) for approximately 8 minutes per batch. Avoid overcrowding the basket. Leaving some room around the pieces allows the circulating hot air to reach more of the coating.
Shake the basket halfway through cooking to expose different surfaces to the hot air. Because the recipe is cooked in two batches, allow approximately 16 minutes of total cooking time.
Rosemary Garlic Mayo
The dipping sauce provides a cool, creamy contrast to the crisp calamari and spicy peppers. Vegan mayonnaise is mixed with finely chopped rosemary, minced garlic and fresh lemon juice. Although vegan mayonnaise is used, the overall recipe is not vegan because calamari and eggs remain essential ingredients.
The finished sauce can be served in a small bowl alongside the calamari. Lemon wedges provide additional acidity and allow each person to adjust the final flavour.
Serving Crispy Calamari
Serve the calamari immediately after the second batch is ready. The recipe makes a useful Appetizer or Fingerfood dish and can also be served as a Snack. Its easy sharing format makes it suitable for a Party, Game Day, or relaxed Weekend.
Storage and Food Safety
Calamari is best eaten immediately because the flour coating gradually loses its crispness after refrigeration. If you have leftovers, refrigerate the calamari and mayonnaise separately and reheat only the calamari in the air fryer.
Because this recipe contains seafood and eggs, careful refrigeration and handling are particularly relevant. For current information about safely handling seafood, eggs and prepared foods, consult the FDA food safety guidance.
Crispy Chile-Brined Calamari is ultimately about contrast: tender calamari against a crisp coating, acidic pepper brine against creamy mayonnaise, and fresh lemon against rosemary and garlic. It turns a familiar fried Seafood appetizer into a practical air-fryer dish with plenty of flavour.
Trim the top off the onion and peel off the outer skin.
Place the onion on a cutting board, root-side down.
Use a paring knife to cut vertical slits halfway through the onion at ½-inch intervals around the onion, keeping the root intact.
The onion should open up like the petals of a flower.
Drizzle the cut sides of the onion with olive oil and season with salt and pepper.
Place the onion, petal-side up, in the air fryer basket and cook for 10 minutes.
In a mixing bowl, combine the gluten-free panko breadcrumbs, grated parmesan cheese, vegan mayonnaise, lemon juice, chopped parsley, whole-grain Dijon mustard, and minced garlic until well incorporated into a smooth paste.
Remove the onion from the air fryer and carefully stuff the breadcrumb mixture all over and in between the onion “petals.
“
Return the stuffed onion to the air fryer and cook at 375°F until the onion is tender in the center and the breadcrumb mixture is golden brown, about 5 minutes.
Remove the stuffed onion from the air fryer and transfer it to a serving plate.
Serve hot.
Notes & Wine Advice
Wine Advice:
Pair this flavorful stuffed onion with a crisp and acidic white wine like Chardonnay or Pinot Gris to comp
In a bowl, combine the shrimp, coconut milk, lime zest, and ½ teaspoon kosher salt.
Let the shrimp marinate for 10 minutes.
In a separate bowl, stir together the panko breadcrumbs and shredded coconut.
Season with salt and pepper.
Working a few at a time, coat the marinated shrimp in the breadcrumb-coconut mixture, ensuring they are evenly coated.
Place the coated shrimp on a wire rack set over a baking sheet.
Spray the shrimp all over with cooking spray.
Preheat the air fryer to 400°F (200°C).
Cook the shrimp in the air fryer until they are golden brown and cooked through, about 4 minutes.
Transfer the cooked shrimp to a serving platter and season with additional salt if needed.
Grate the cucumber into a small bowl.
Stir in the coconut yogurt and minced serrano chile.
Season with salt and pepper to taste.
Serve the warm coconut shrimp alongside the spicy coconut yogurt dip.
Notes & Wine Advice
Variation:
Plain Fried Shrimp: Omit the coconut milk, lime zest, and shredded coconut. Instead, set up a breading station with all-purpose flour, lightly beaten eggs, and panko breadcrumbs. Follow the breading process, then cook the shrimp in the air fryer as directed. Nutritional Values (per serving):
Wine Advice:
Pair these crispy triple-coconut shrimp with a chilled glass of sparkling wine or a light-bodied white wine such as Riesling or Pinot Grigio to complement the tropical flavors of the coconut and the freshness of the lime zest. Alternatively, serve them with a cold beer like a light lager or a wheat beer for a refreshing contrast to the spicy coconut yogurt dip.
In a small bowl, stir together the freshly ground black pepper, baking powder, and garlic powder.
Place the chicken drumsticks on a plate and sprinkle evenly with the baking powder mixture, turning the drumsticks to ensure they are well coated.
Let the drumsticks stand in the refrigerator for at least 1 hour or up to overnight.
Preheat the air fryer to 375°F (190°C).
Sprinkle the drumsticks with kosher salt, then transfer them to the air fryer basket, standing them bone-end up and leaning against the wall of the basket.
Cook the drumsticks in the air fryer until they are cooked through and crisp on the outside, about 30 minutes.
Transfer the cooked drumsticks to a serving platter.
Finely grate the zest of the lemon over the drumsticks while they are hot.
Cut the lemon into wedges and serve with the warm drumsticks.
Notes & Wine Advice
Wine Advice:
Pair these crispy lemon-pepper chicken drumsticks with a crisp and acidic white wine such as Sauvignon Blanc or Pinot Grigio to complement the brightness of the lemon zest and cut through the richness of the chicken. Alternatively, enjoy them with a light and refreshing beer like a pilsner or a wheat beer for a classic pairing that enhances the savory flavors of the dish.
Place the chicken wings on a large plate, then sprinkle evenly with the baking powder, cayenne pepper, and garlic powder.
Toss the wings with your hands, ensuring the baking powder and seasonings fully coat them.
Let the wings stand in the refrigerator for 1 hour or up to overnight.
Preheat the air fryer to 400°F (200°C).
Season the wings with salt and black pepper, then transfer them to the air fryer basket, standing them up on end against the basket wall and each other.
Cook the wings in the air fryer until they are cooked through and crisp and golden brown, about 20 minutes.
Transfer the wings to a mixing bowl and toss with the melted butter while they’re hot.
Arrange the wings on a serving platter and serve warm with blue cheese dressing, celery, and carrot sticks.
Notes & Wine Advice
Variations:
Classic Buffalo Wings:
Omit the cayenne from the recipe. After cooking, toss the wings in a bowl with ½ cup mild hot sauce and 4 tablespoons melted unsalted butter until well coated. Serve hot.
Plain Wings:
Omit the cayenne, garlic powder, and butter. Cook as directed to achieve super crispy wings, perfect for dipping in your favorite sauce.
Wine Advice:
Pair these crispy dry-rubbed chicken wings with a refreshing beer like a lager or a pale ale to balance out the heat from the cayenne pepper and enhance the overall flavor experience. Alternatively, serve them with a chilled glass of dry white wine, such as Sauvignon Blanc or Chardonnay, to complement the richness of the chicken.
Roll the pizza dough out on a lightly floured work surface into a rough 12 x 8-inch rectangle using a rolling pin.
Brush the dough all over with the melted butter, then sprinkle evenly with the brown sugar, chopped pecans, and salt.
Drizzle with the syrup.
Using a pizza cutter or knife, cut the rectangle lengthwise into 8 equal strips.
Roll up one strip like a snail shell, then continue rolling each spiral up in the next strip until you have one giant spiral.
Cut a piece of parchment paper or foil to the size of the bottom of your air fryer basket and line the bottom with it.
Carefully lay the spiral in the air fryer and cover with a round of foil cut to fit the size of the spiral.
Cook in the air fryer at 325°F (163°C) for 15 minutes.
Remove the foil round from the top and cook the roll until golden brown and cooked through in the middle, about 10 minutes more.
Meanwhile, in a bowl, whisk together the powdered sugar, cream cheese, milk, and ground cinnamon until smooth to make the glaze.
Once the roll is cooked, let it cool in the basket for 10 minutes, then carefully lift it out of the air fryer using the parchment paper bottom as an aid.
Transfer the roll to a plate and pour the glaze over the roll to cover it completely.
Let the roll and glaze cool together for at least 10 more minutes to set before cutting into wedges to serve.
Notes & Wine Advice
Wine Advice:
Enjoy this indulgent Giant Butter Pecan Roll with a cup of hot coffee or a glass of milk for breakfast or brunch. If serving as a dessert, pair it with a sweet dessert wine like a late-harvest Riesling or a Moscato to complement the richness of the roll and the sweetness of the glaze.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
Functional
Always active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
