
Korean · 380°F · 26 min
Air Fryer Korean Fried Chicken
Twice-cooked wings with a gochujang-honey glaze. The basket gives you the shatter without a pot of oil if you do not crowd it.
Air Fryer · Menu
Breast, thighs, wings and glazed pieces: the largest cluster in the keyword set.

Korean · 380°F · 26 min
Twice-cooked wings with a gochujang-honey glaze. The basket gives you the shatter without a pot of oil if you do not crowd it.

Mexican · 400°F · 16 min
Achiote, pineapple and chile on boneless thighs. The air fryer gives you the caramelized edges of a trompo without the spit.

Japanese · 375°F · 14 min
Ginger-soy thighs in a potato-starch crust. Juicy inside, jagged outside: the air fryer's best argument against a wok of oil.

American · 400°F · 24 min
Dry-brined wings, no baking powder circus required if the skin is dry and the basket is not packed. Frank's and butter at the end.

Thai · 380°F · 10 min
Coconut-turmeric marinade and a fast peanut sauce. Skewers pick up grill-adjacent char in the basket.

Greek · 380°F · 22 min
Bone-in thighs, lemon, garlic and dried oregano. Weeknight chicken with a taverna finish and pan juices for the potatoes.

American · 375°F · 16 min
Juicy boneless chicken breast with a clear temp-and-time path: even thickness, 375°F, pull at 165°F.

American · 400°F · 24 min
Dry-brined flats and drums with shatter-crisp skin: the base wing page before Buffalo or honey garlic.

American · 400°F · 26 min
The same crisp wing, finished in a sticky honey-garlic glaze. A second wing URL for people who want sauce, not Buffalo heat.

Chinese · 400°F · 16 min
Crispy cornstarch-coated chicken cubes in a savory sesame sauce in about 30 minutes, weeknight-friendly, no deep fryer.

American · 380°F · 14 min
Crispy breaded chicken tenders in the basket: juicy inside, crunchy outside, ready for dipping.

Italian · 375°F · 16 min
Breaded chicken cutlets, melted mozzarella and marinara: classic chicken parm without deep frying.

American · 380°F · 24 min
Crispy-skinned drumsticks with a simple spice rub: sticky optional glaze, weeknight reliable.

Mexican · 380°F · 14 min
Chicken strips with peppers and onions in one basket: fajita night without a screaming skillet.

American · 360°F · 60 min
Rotisserie-style whole chicken in the basket: crisp skin, juicy meat, about an hour for a 4 lb bird.

Caribbean · 380°F · 28 min
Allspice, Scotch bonnet heat and thyme on bone-in thighs. Island char from a basket, not a drum.

Ethiopian · 380°F · 22 min
Berbere-spiced chicken with garlic and lemon. Warm heat and deep red color without a long simmer.

Moroccan · 380°F · 22 min
Harissa, cumin and honey on chicken thighs. Sticky North African heat with crisp edges.

Filipino · 380°F · 26 min
Soy-vinegar adobo chicken finished in the air fryer for sticky, bronzed skin.

Peruvian · 380°F · 28 min
Soy, ají, cumin and garlic on chicken. Rotisserie-style flavor without the spit.

Thai · 400°F · 12 min
Crispy air-fried chicken tossed in a garlic-chile-basil sauce. Pad krapow energy without a wok blaze.

Sri Lankan · 380°F · 20 min
Peppery roasted chicken with curry leaves and coconut notes. Bold Sri Lankan heat from the basket.

Indian · 380°F · 22 min
Yogurt-marinated tandoori chicken with charred edges. Tandoor energy without the clay oven.

Thai · 375°F · 26 min
Grilled-style Thai chicken with lemongrass and fish sauce. Street gai yang from the basket.

French · 380°F · 20 min
Mustard-herb chicken thighs with a bistro glaze. French weeknight ease.

Indonesian · 380°F · 18 min
Sweet-savory kecap manis chicken with garlic and shallot. Warung flavors from the basket.