acpgee wrote: »
I would not line with aluminium foil which stops hot air from circulating. Instead buy the silicon mesh sold for lining BBQ grates so that small items like asparagus and shrimp don't fall through. You can cut them size to fit your air fryer and nothing sticks to the silicon mesh.
My favourites are
Skin on chicken such as wings or thighs. About 20-25 minutes at 200C or until an instant read meat thermometer reads 72C, the safe temperature for chicken. Toss in BBQ sauce or hot sauce afterwards. If you like, pop for another 3 or 4 minutes after tossing on BBQ sauce to caramelize it.
Roast veggies such as broccoli, zucchini, carrots, cauliflower. Coat in olive oil and air fry checking every 5 minutes after 10 minutes for doneness. Cooking time will depend on the vegetable as well as the size.
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