My gas range has an air-fry setting where it turns up the fan and keeps it on full time, works great

Also great for reheating fried leftovers. And for frozen onion rings.

Circle the wagon 🦬

I mean, it is just a mini fan oven, but people miss the fact that the much smaller space makes the fan much more effective in terms of making things crispy. The smaller area means they can circulate air at a much faster rate.

🤮 uncooked steak

And the smaller space makes the convection more effective. The “old air” is able to be replaced more quickly.

I don't use oil on the chicken. The method that I like is to completely dry the outside of the chicken, then I toss them in my dry seasonings. What I do is add a 1:3 ratio of baking powder with the dry seasonings, since /u/breddy is correct that baking powder can leave the chicken tasting differently. I haven't tried going down to a 1:4 ratio in case it still yields great results, but that's because I stopped having a direct taste or aftertaste of the baking powder at this ratio.

The first recipe I saw this technique on was this one. It explains the concept decently. I feel their 1:1 ratio with the salt is excessive, but definitely feel free to try out whatever might work for you.

I've got the Instant Pot Vortex. It has the preheat built into the programming.

The BEST thing for an air fryer is the sprayable avocado oil. Perfect for getting a light coating on the top before you cook

Thanks bro. They were!

Congrats bro those look 🔥

Lol ‘waygu’. Marbling looks terrible- this ain’t A5 and if it were, this would be a criminal way to eat it.

This is exactly why. I’m sure extra sausage as well. Very different from commercial (high volume manufacturers) or restaurants when food costs play a factor. Amount of sausage and cooking process (utilizing the sausage grease- not discarding) to make your pale or blond roux and essentially making a béchamel after adding the milk. This looks solid and delicious! Remember lots of black pepper!

Cheers!

As long as you use a good quality breakfast sausage. We prefer Bob Evans brand in our house.

Some chef's sear the beef, at least in Venice they did..

While they work on the same principles, the dedicated air fryer does it much more successfully, and therefore should be it's own device if at all possible. I have a cheap air fryer and an expensive convection toaster oven. The convection setting on the toaster oven is serviceable, but the air fryer is leagues better. If you didn't know, now you know. Just the way it is.

Zero smoke actually!

This post is literally going to make me buy an air fryer

How was the smoke level when you air fried these? Usually I steam wings before crisping them in the oven because a lot of the fat renders out in the steamer and makes my smoke detectors happier.

I’m not an Air Fryer stan. I actually think it takes up too much space for the small portions that it cook. That being said, it makes the best wings. If you have spare kitchen space and money, it may be worth it. Just remember, portions are small. I can do about 10 big wings at once. About 25minute cook time. So if you’re cooking for a lot of people, it’s not worth it.

Add oil to breast. Pat dry the breast with a paper towel, then coat with a light layer of oil.

Albany here. Yeah it’s Frank’s Original recipe but there’s a dry rub on them too

Add oil.

I've had the original buffalo wings, and they were nothing special.

That's fairly easy -- I suppose you could just substitute 5 teaspoons of Frank's dry Buffalo Seasoning blend instead of the dry spices. It has corn starch in it so it makes the skin very crispy -- like if you were making karaage chicken.