• Preheat air fryer at 120°C for 3 minutes.
• Pour water in bottom of air fryer to ensure minimum smoke from fat drippings.
• In a large bowl, toss wings in sesame oil.
• Place in ungreased air fryer basket and cook for 6 minutes.
• Flip wings and cook for an additional 6 minutes.
• While wings are cooking, combine mustard, coconut aminos, erythritol and apple cider vinegar in a separate large bowl.
• Raise temperature on air fryer to 200°C.
• Flip wings and cook for 5 minutes.
• Flip again and cook for an additional 5 minutes.
• Transfer wings to bowl with sauce and toss.
• Serve.

• In a large bowl, toss drumettes in cassava flour.
• Shake away excess flour and set aside.
• In a medium bowl, whisk together heavy cream and sour cream.
• In a separate shallow dish, combine pork rinds and Cajun seasoning.
• Preheat air fryer at 190°C for 3 minutes.
• Dip floured drumettes in cream mixture.
• Coat in seasoned pork rinds.
• Place half of drumettes in air fryer basket lightly greased with olive oil and cook for 12 minutes.
• Gently flip chicken and brush with 1 tablespoon butter.
• Cook for an additional 8 minutes.
• Using a meat thermometer, ensure internal temperature is at least 75°C.
• Transfer chicken to a large serving plate and let rest for 5 minutes.
• Repeat cooking with remaining chicken and serve warm.

• Pour water into bottom of air fryer to ensure minimum smoke from fat drippings.
• Preheat air fryer at 120°C for 3 minutes.
• In a large bowl, toss wings in 1 tablespoon butter.
• Place wings in ungreased air fryer basket and cook for 6 minutes.
• Flip and cook for an additional 6 minutes.
• While wings are cooking, combine remaining butter, Parmesan cheese, garlic and salt in a separate large bowl.
• Raise temperature on air fryer to 200°C.
• Flip wings and cook for another 5 minutes.
• Flip once more and cook for 5 more minutes.
• Transfer to bowl with sauce and toss, then transfer to a large serving plate and serve warm.

• In a medium bowl, whisk together yoghurt, tomato paste, curry powder and salt.
• Divide mixture in half.
• Cover half and place in refrigerator.
• Add chicken to other half and toss until coated.
• Cover and refrigerate for 30 minutes up to overnight.
• Preheat air fryer at 190°C for 3 minutes.
• Shake excess marinade from chicken.
• Add half of chicken to air fryer basket lightly greased with olive oil and cook for 10 minutes.
• Brush chicken lightly with extra yoghurt mixture.
• Flip and brush other side.
• Cook for an additional 8 minutes.
• Using a meat thermometer, ensure internal temperature is at least 75°C.
• Transfer chicken to a large serving plate and let rest for 5 minutes.
• Repeat cooking with remaining chicken and serve warm garnished with mint.

• Preheat air fryer at 190°C for 3 minutes.
• In a large bowl, combine baking powder, dried mustard, paprika, garlic powder, salt and pepper.
• Add chicken and toss until coated.
• Add half of chicken to air fryer basket lightly greased with olive oil and cook for 10 minutes.
• Brush chicken lightly with melted butter, then flip and brush other side.
• Cook for an additional 8 minutes.
• Using a meat thermometer, ensure internal temperature is at least 75°C.
• Transfer chicken to a large serving plate and let rest for 5 minutes.
• Repeat cooking with remaining chicken and serve warm.

• Preheat air fryer at 180°C for 3 minutes.
• Season chicken with salt and pepper.
• Add chicken cubes in two batches to air fryer basket.
• Cook for 4 minutes.
• Shake gently and flip chicken.
• Cook for an additional 5 minutes.
• Check the chicken using a meat thermometer to ensure the internal temperature is at least 75°C.
• Transfer to a plate and cool.
• Chop chicken and add to a medium bowl.
• Add remaining ingredients and combine well.
• Refrigerate covered until ready to eat.

To make Pickled Cucumbers:

• Combine all ingredients in a medium bowl.
• Cover and refrigerate until ready to serve.

To make Chicken Bulgogi:

• In a large bowl, whisk together coconut aminos, sesame oil, erythritol, apple cider vinegar, lime juice, garlic, ginger and whites of spring onions.
• Add chicken and marinate for 10 minutes in refrigerator.
• Preheat air fryer at 180°C for 3 minutes.
• Using a slotted spoon, place chicken in ungreased air fryer basket.
• Do not discard excess marinade.
• Cook chicken for 6 minutes.
• Shake basket and pour remaining marinade over chicken.
• Cook for an additional 5 minutes.
• Using a meat thermometer, ensure internal temperature is at least 75°C.

To assemble:

• Serve chicken warm over steamed cauliflower in a large serving dish.
• Garnish with spring onions, pickled cucumbers and sesame seeds.

• Preheat air fryer at 180°C for 3 minutes.
• Coat chicken with honey mustard.
• Place pecans in a shallow dish.
• Coat chicken in pecans.
• Add chicken to air fryer basket lightly greased with olive oil and cook for 10 minutes.
• Gently flip chicken and cook for an additional 15 minutes.
• Using a meat thermometer, ensure internal temperature is at least 75°C.
• Transfer chicken to a large serving plate and let rest for 5 minutes before serving.

• Preheat air fryer at 180°C for 3 minutes.
• Brush olive oil lightly over tops and bottom of chicken.
• Season with salt and pepper.
• Add chicken to ungreased air fryer basket and cook for 4 minutes.
• Shake basket gently and flip chicken.
• Cook for an additional 5 minutes.
• Using a meat thermometer, ensure internal temperature is at least 75°C.
• Transfer chicken to a large serving plate and let rest for 5 minutes, then chop into 3cm cubes and store covered and refrigerated up to one week.