Air Fryer help?

I love my air fryer.

1. The aggressive fan is great at removing subcutaneous fat from chicken wings, other skin on chicken, duck breasts, even skin on fish. For fish air fry for 3 minutes skin side up, then remove the skin with tongs and lay down beside the flesh for a crisp fish skin crackling. Use your nose as the skin can start to burn before the flesh is cooked through. Get a meat thermometer. Costs about $10 and takes up as much room in a drawer as a fork. Ensures you get your timing right. Google for internal temperatures for meat, keeping in mind that if you rest your meat for 10 minutes the temperature will continue to rise 5 degrees celsius or 10 degrees farenheit.
2. I use the air fryer instead of the oven for almost everything. It is better insulated and smaller than the oven so more energy efficient. I even make Sunday roasts. Boil peeled potatoes for two minutes in salted water, then drain and shake in the pan with some butter. This helps distress the edges for crispier roast potatoes. Put in a seasoned roast beef that fits in the air fryer or half a leg of lamb and scatter the potatoes around. The roast will be done in 30-40 minutes at the highest temperature. Turn everything half way through the cooking time. Rest the meat wrapped in foil for 10-15 minutes and turn down the potatoes to lowest setting to keep warm if done while meat is resting. I would normally sautee some spinach as a side while the meat is resting.
3. Roast vegetables. Toss in olive oil in a plastic bag and blast at highest heat. Broccoli, okrah, cauliflower, root vegetables, cherry tomatoes (prick each one with a fork so they don't explode). Every thing I've tried works well but different veg all require different cooking times. Roast corn on the cob is great too.
4. Another useful bit of kit is some silicon mesh which absolutely nothing sticks to, to line the basket. You can either get the little round ones designed for lining dim sum steamer baskets, or cut down to size the big sheets designed for preventing food from slipping through BBQ grates. I bought some small glass casserole dishes which fit in the air fryer on top of the perforated pan attachment (it's bigger than the standard basket) and make lasagna's and clafoutis in the air fryer.
5. I use it for blackening pepper and eggplant for peeling.
6. I use it for toasting nuts and shredded coconut for SE Asian salads. For light ingredients such as coconut lay a piece of silicon mesh across the top of a small bowl so that it doesn't blow around, what with the aggressive fan. If using the air fryer with anything that is lightweight, such as grilled cheese sandwiches weight down items either with silicon mesh or a heavy object like a metal spoon prevent the fan from blowing everything apart.

A couple of things I made recently in the air fryer.

I've been cooking with mine for about a year. Here are my favourite techniques.

1. All meat I cook with a dry method, such as oven or air fryer is dry brined. That means salting as normal but at least a few hours in advance. The salt breaks down proteins and tenderizes the meat.
2. Chicken wings and drumsticks. As well as dry brining, coat in potato flour (ensures dryness) a tiny bit of baking soda (lowers pH making crisper skin) by shaking the meat in a plastic bag. No need for oil as chicken skin is oily enough.
3. Roasts such of a half leg of lamb, rack of lamb, roast beef. Besides dry brining I toss in a little olive oil in a plastic bag with optional herbs. Best to use an instant read meat thermometer.
4. Veggies are tossed in olive oil, again easiest in a plastic bag. Prick whole cherry tomatoes and jacket potatoes with a fork to prevent explosions.
5. If you want more of a deep fried structure for meat (ie for sweet and sour pork or general tso chicken) use this technique with egg whites. https://thisoldgal.com/air-fryer-chinese-salt-and-pepper-pork-chops/
6. For french fries I experimented for a long time with various starchy and oily coatings as well as soaking to reduce starch, but get the best results with frozen oven chips. No need to add more oil.
7. For freezer snacks like spring rolls, fish figers and other party food designed for home deeep frying I shake first with oil or spray with oil. A product designed for the oven, is already coated in oil so no extra is needed.
8. Anything you can do in an oven you can do in the air fryer. The only dish I still prefer the oven for is whole spatchcock chicken. First of all it doesn't fit in my air fryer. Second, when you spatchcock you make use that a conventional oven is hotter along the perimeter (where the legs are) and cooler in the centre (where the breasts are). Because of aggressive fanning in the air fryer, the temperature is quite even, so you can't cook breasts and legs at the same time without taking out the breasts first. If cooked until the legs are done, the breasts will be overcooked.
9. No oil needed for blackening red peppers or aubergines for peeling.
10. For meat with a lot of subcutaneous fat such as duck breasts or pork belly, score the fat to maximize fat loss.
11. Buy some silicon mesh and line the basket. Nothing sticks.