Nice bit of browning on that. Whenever I make chicken in the air fryer, it seems to dry out before it browns.

DOP comment made me laugh

Recipe?!

Thanks! Yeah we made two batches and added the first batch to the second for the last two minutes of cooking.

I always use baking powder when air frying my wings. Regardless that OP got a nice and crispy skin on theirs, baking powder brings it to a whole new level. I've done it all kinds of ways and it just doesn't compare, so it's now my standard approach.

These look great, my only complaint on air fryers is capacity, doing (1) serving at a time just doesn't cut it.

I'm not a fan of the colour of this gravy but heck, how much colour are you gonna be able to get out of a sausage gravy.

I prefer my wings to be unbreaded. Started ordering them that way at restaurants to avoid all the extra fat soaked up when they’re fried in oil, and continued it at home even with an oilless fryer just to save the extra steps and mess of breading. They still are plenty crispy.

I'm sorry people are downvoting you, this made me giggle.

Yeah the time savings is huge especially on weeknights. One of my favorite things to make is split chicken breasts. They still come out super juicy and with the crispy skin but in less than half the time it takes the oven to preheat and then cook.

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The oven has both convection and air fryer settings. I tried the air fryer on sweet potato fries last night. They remained soggy, though.

I like to toast hoagie buns in mine. One of my favorites is to make shrimp in a skillet like shrimp scampi, take the shrimp out, and cook the sauce down more to thicken it while dicing up a bit of celery. Cut the shrimp if needed depending on how big they are, add the celery, bleu cheese dressing, old bay, bit of hot sauce, and the reduced sauce. Then cut a hoagie bun in half, scoop out some of the bread to make extra room, toast it in the air fryer for a few minutes to crisp it, load it up with the shrimp mix and yum!

Ok!

Air fryer is basically just a convection oven. You have a convection oven. Works basically just as good.

https://i.imgur.com/xZpjqze.jpg

Yes you do. These are naked.

Edit: https://imgur.com/a/UDbkw3g/

Best way to cook a pork loin

Searing the outside kills any chance bacteria. If Alton Brown suggests it to concerned cooks, and he still considers it carpaccio, then I'm not losing any sleep over OP's picture.

My wife and I will probably upgrade to the dual door dual shelf style also but it does take up a lot of real estate on your countertops so I see why the basket type would be very popular. Just make sure you get one that doesn't vent the heat downwards I hear they can melt your countertops. I saw some of the newer designs blow out of the side instead.

I just got an oven with a built-in air fryer. Does anyone else have one like this? I’m concerned I won’t get the same results as the stand-alone types.

Is it though?
Carpaccio should be completely raw, not seared.
This is thinly sliced black and blue steak

I think it's mostly brown because OP probably cooked the sausage in the pan first, then added the flour and other ingredients to the same pan and that's how it got that color, which is my preferred way.

I've owned one for years now and I still think they're a dumb gimmick. Until I make fries, or wings or potatoes in it!

Get a bottle of oil sprayer

Can confirm, front load much better. I have a basket air fryer. Been using my room mates front load style with shelves and I’ll be replacing my basket style once I move out.

Air fryers are pretty much more expensive versions of countertop convection ovens (oven temps + fans to circulate air). I'd definitely get a convection oven since it's half the price for the same cooking capacity