Air fryers have gone from novelty appliance to kitchen staple in the space of a few years, and 2026’s models have only made the case stronger — faster preheat times, larger baskets, and genuinely even cooking that older ovens struggled to match. Whatever brand sits on the counter, the appeal is the same: crispy, satisfying food without the mess or the oil bill of deep frying.
Air frying has held up to real scrutiny as a genuinely healthier alternative to deep frying — not just crispier and quicker, but measurably lighter on the fat you actually end up eating. The Cleveland Clinic confirms air frying can cut fat content by up to 70–80% compared to deep frying, largely because the food never sits submerged in oil in the first place — a small mechanical difference with a genuinely large effect on the plate.
Here’s how to put an air fryer to good use — three recipes built specifically for the setting, whichever model happens to be sitting on the counter.
Getting the Most Out of Any Air Fryer
- Don’t overcrowd the basket. Air needs to circulate around every piece of food for that crisp exterior — a packed basket steams instead of crisps. Cook in batches if needed.
- Pat food dry before cooking. Surface moisture is the enemy of crispiness, whether it’s chicken wings, fries, or coated onion rings.
- Shake or flip halfway through. Even the best air fryers have hot spots — a mid-cook shake keeps browning even on all sides.
- A light oil coating still helps. Air frying needs far less oil than deep frying, but a light spray or toss in oil improves both browning and texture — going completely oil-free often leaves food pale and dry.
Buffalo Wings
Classic bar-style buffalo wings, air-fried to a genuinely crisp finish with a fraction of the oil a deep fryer would need.
- Airfryer
- 2 lbs chicken wings (flappers removed, split at the joint)
- 1 tbsp vegetable or avocado oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 cup hot sauce (such as Frank’s RedHot)
- 3 tbsp unsalted butter, melted
- 1 tbsp honey (optional, for a milder heat)
- Cut the wings at the joint after having the flappers removed and dry them thoroughly with a paper towel.
- Line a tray with paper towel, arrange the dried wings on it, and refrigerate uncovered for about an hour — the drier the skin, the crispier the result.
- Remove the wings and place them in a gallon plastic bag.
- Add the oil, salt, garlic powder, and pepper to the bag, then shake to coat evenly. Arrange the wings on a dark baking sheet or directly in the air fryer basket, lightly sprayed with non-stick spray beforehand.
- Air fry at 450°F (232°C) for about 30 minutes, flipping halfway through for even browning.
- While the wings cook, warm the hot sauce, melted butter, and honey (if using) together in a small saucepan until combined.
- Transfer the wings to a large bowl, toss with the hot sauce, and serve immediately.
For extra-crispy skin, don’t skip the refrigeration step — the cold, dry air pulls surface moisture that would otherwise steam the wings instead of crisping them.
French Fries
Genuinely crisp, golden fries with a fraction of the oil — the double-soak method is what makes the difference.
- Airfryer
- 4 medium russet potatoes, peeled
- 1 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp vegetable oil
- Mix the pepper, salt, and cornstarch together in a small bowl and set aside.
- Fill a large bowl with cold water. Peel the potatoes and place them in the water, letting them soak for 30 minutes to an hour.
- Remove the potatoes one by one and cut them into fries with a sharp knife, then return them to the cold water for up to another hour.
- After the second soak, remove the fries and pat them thoroughly dry.
- Preheat the oven to 350°F using air fry mode, then air-fry the fries for 10 minutes.
- Remove the half-cooked fries and place them briefly back into cold water. Once cooled, remove and dry them again.
- Toss the dried fries with the vegetable oil in a zip-lock bag until evenly coated.
- Add the cornstarch mixture to the bag and toss again until the fries are fully coated, then return them to the preheated oven and cook for 15 to 20 minutes more.
- Remove once golden and crisp — the French fries are ready to eat.
The double soak isn’t optional if crispiness is the goal — it draws out excess starch, which is what lets the outside crisp instead of turning soft and pale.
Crunchy Onion Rings
A triple-dredge coating gives these onion rings real crunch, air-fried instead of deep-fried without losing the texture.
- Airfryer
- 2 large yellow onions, sliced into rings
- Cooking spray
- 1 cup all-purpose flour, divided
- 2 tbsp seasoning salt, divided
- 1 tbsp cornstarch
- 1 cup buttermilk
- 2 large eggs
- 1 cup breadcrumbs
- 1 tbsp dried thyme leaves
- Cut the onions and separate the slices into individual rings.
- Arrange the onion rings on a cooling rack and lightly spray both sides with cooking spray.
- Set out three separate bowls for the dredging stations.
- In the first bowl, combine 1/2 cup of the flour with 1 tbsp of the seasoning salt and the cornstarch.
- In the second bowl, whisk together the buttermilk and eggs, then refrigerate until ready to use.
- In the third bowl, combine the remaining 1/2 cup flour, breadcrumbs, thyme, and remaining 1 tbsp seasoning salt.
- Dredge each onion ring through the flour-cornstarch mixture, then dip into the egg mixture, then coat thoroughly in the breadcrumb mixture.
- Place the coated rings in the freezer for about an hour to help the coating set before air frying.
- Air fry at 400°F (204°C) for 8–10 minutes, flipping halfway, until deep golden and crisp throughout.
Freezing the coated rings before cooking isn’t just for convenience — it firms up the breading so it doesn’t slide off in the air fryer basket.
FAQ: Air Fryer Basics
Q: Do I need to preheat an air fryer? A: Most models benefit from 3–5 minutes of preheating, especially for foods that need to crisp quickly, like wings or fries. Some newer models with faster heating elements make this less critical, but checking the manufacturer’s guidance for your specific unit is worth the extra minute.
Q: Can I use foil or parchment paper in an air fryer? A: Yes, both are generally fine as long as they don’t block airflow or touch the heating element — weigh them down with food, and cut parchment to fit the basket rather than letting it flap loosely.
Q: Why does food sometimes come out unevenly cooked? A: Usually overcrowding, or skipping the halfway flip or shake. Air fryers cook by circulating hot air, so anything blocking that airflow — food piled too high, pieces touching — ends up cooking less evenly than a single, spaced-out layer.
Q: How do I clean an air fryer basket properly? A: Let it cool, then soak in warm soapy water before scrubbing with a non-abrasive sponge — baked-on residue rarely comes off dry. Avoid steel wool or harsh abrasives on non-stick coatings, since scratches shorten the basket’s lifespan considerably.
Conclusion
Healthy, delicious, and genuinely crispy food isn’t a contradiction with the right method. Buffalo wings, French fries, crunchy onion rings — each comes together with a little care in the prep and any decent air fryer doing the rest of the work.
Seafood belongs in the rotation too. There are plenty of reasons to cook with seafood more, and the air fryer handles it just as well as it does wings and fries — worth giving a try.
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