recipes

Classic Crispy Chicken Drumettes with Fresh Chives

Old-fashioned chicken drumettes with a crispy coating, garnished with chives in a vibrant Mexican-style setting.

Classic Crispy Chicken Drumettes with Fresh Chives

Crunchy, golden chicken drumettes with a sprinkle of fresh chives for a timeless taste.
Portions:3
Cooking Time:30 minutes
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Equipment

Ingredients

  • ⅓ cup all-purpose flour
  • ½ teaspoon ground white pepper
  • 1 teaspoon seasoning salt
  • 1 teaspoon garlic paste
  • 1 teaspoon rosemary
  • 1 whole egg + 1 egg white
  • 6 chicken drumettes
  • 1 heaping tablespoon fresh chives chopped

Instructions

  • Preheat your Air Fryer to 390°F.
  • In a small bowl, mix the flour with ground white pepper, seasoning salt, garlic paste, and rosemary.
  • In a separate bowl, beat the whole egg and egg white until frothy.
  • Dip each chicken drumette into the flour mixture, then into the beaten eggs, and coat once more in the flour mixture.
  • Place the coated drumettes in the Air Fryer and cook for 22 minutes.
  • Serve warm, garnished with fresh chives, and enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a crisp white wine like Sauvignon Blanc or a light lager to complement the crispy coating.

Nutritional Information

Calories: 347 kcal | Carbohydrates: 11.3 g | Protein: 41 g | Fat: 9.1 g | Sugar: 0.1 g
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Course Airfryer / Chicken / Main Dish
Cuisine International
Diets Flexitarian

Rustic Roasted Chicken Legs with Crispy Turnip Chips

Rustic chicken legs with crispy turnip chips, served in a vibrant Mexican-inspired kitchen

Rustic Roasted Chicken Legs with Crispy Turnip Chips

Savor tender chicken legs with a side of crispy turnip chips, a rustic and flavorful dish.
Portions:3
Cooking Time:30 minutes
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Equipment

Ingredients

  • 1 pound chicken legs
  • 1 teaspoon Himalayan salt
  • 1 teaspoon paprika
  • ½ teaspoon ground black pepper
  • 1 teaspoon butter melted
  • 1 turnip trimmed and sliced

Instructions

  • Spritz the sides and bottom of the Air Fryer basket with nonstick cooking spray.
  • Season the chicken legs with Himalayan salt, paprika, and ground black pepper.
  • Place the chicken legs in the Air Fryer and cook at 370°F for 10 minutes.
  • Increase the temperature to 380°F.
  • Drizzle the turnip slices with melted butter and add them to the cooking basket with the chicken.
  • Continue cooking for another 15 minutes, flipping the chicken and turnip chips halfway through.
  • Ensure the chicken reaches an internal temperature of at least 165°F.
  • Serve and enjoy this rustic dish!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a light red wine, such as Pinot Noir, or a refreshing white like Chardonnay to balance the rustic flavors

Nutritional Information

Calories: 207 kcal | Carbohydrates: 3.4 g | Protein: 29.5 g | Fat: 7.8 g | Sugar: 1.6 g
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Course Airfryer / Chicken
Cuisine International
Diets Flexitarian

Thai-Spiced Duck with Caramelized Candy Onions

Thai red duck with caramelized candy onions, garnished with fresh coriander in a vibrant Mexican-inspired setting.

Thai-Spiced Duck with Caramelized Candy Onions

Tender duck infused with Thai spices, topped with caramelized candy onions for a flavorful experience.
Portions:4
Cooking Time:25 minutes
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Equipment

Ingredients

  • 1 ½ pounds duck breasts skin removed
  • 1 teaspoon kosher salt
  • ½ teaspoon cayenne pepper
  • ⅓ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • 1 tablespoon Thai red curry paste
  • 1 cup candy onions halved
  • ¼ small pack coriander chopped

Instructions

  • Place the duck breasts between two sheets of foil and use a rolling pin to flatten them until about 1 inch thick.
  • Preheat your Air Fryer to 395°F.
  • Rub the duck breasts with kosher salt, cayenne pepper, black pepper, smoked paprika, and Thai red curry paste.
  • Place the seasoned duck breasts in the Air Fryer basket and cook for 11 to 12 minutes.
  • Top the partially cooked duck with halved candy onions and continue cooking for another 10 to 11 minutes.
  • Serve the duck garnished with chopped coriander and enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a dry Riesling or a light, fruity Pinot Noir to complement the spicy and sweet flavors.

Nutritional Information

Calories: 362 kcal | Carbohydrates: 4 g | Protein: 42.3 g | Fat: 18.7 g | Sugar: 1.3 g
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Course Airfryer / Duck
Cuisine Thailand
Diets Flexitarian

Mediterranean-Spiced Chicken with Roasted Roma Tomatoes

Mediterranean chicken breasts with roasted tomatoes, seasoned with fresh herbs, in a vibrant Mexican-style setting.

Mediterranean-Spiced Chicken with Roasted Roma Tomatoes

Juicy chicken breasts with Mediterranean spices served alongside roasted Roma tomatoes for a burst of flavor.
Portions:8
Cooking Time:1 hour
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Equipment

Ingredients

  • 2 teaspoons olive oil divided
  • 3 pounds chicken breasts bone-in
  • ½ teaspoon black pepper freshly ground
  • ½ teaspoon salt
  • 1 teaspoon cayenne pepper
  • 2 tablespoons fresh parsley minced
  • 1 teaspoon fresh basil minced
  • 1 teaspoon fresh rosemary minced
  • 4 medium-sized Roma tomatoes halved

Instructions

  • Preheat your Air Fryer to 370°F and brush the cooking basket with 1 teaspoon of olive oil.
  • Season the chicken breasts with black pepper, salt, cayenne pepper, parsley, basil, and rosemary.
  • Place the chicken breasts in the Air Fryer and cook for 25 minutes or until slightly browned.
  • Cook in batches if needed.
  • Arrange the halved Roma tomatoes in the cooking basket, brush with the remaining teaspoon of olive oil, and season with sea salt.
  • Cook the tomatoes at 350°F for 10 minutes, shaking the basket halfway through.
  • Serve the roasted tomatoes alongside the chicken breasts and enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a light red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc to complement the Mediterranean herbs.

Nutritional Information

Calories: 315 kcal | Carbohydrates: 2.7 g | Protein: 36 g | Fat: 17.1 g | Fiber: 17.1 g | Sugar: 1.7 g
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Course Airfryer / Appetizer / Chicken / Main Dish
Cuisine Mediterranean
Diets Flexitarian

Tarragon Turkey Tenderloins with Baby Potatoes

Tarragon-seasoned turkey tenderloins with roasted baby potatoes, garnished with fresh herbs in a vibrant Mexican-style setting.

Tarragon Turkey Tenderloins with Baby Potatoes

Tender turkey with a hint of tarragon, served with crispy baby potatoes for a hearty meal.
Portions:6
Cooking Time:50 minutes
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Equipment

Ingredients

  • 2 pounds turkey tenderloins
  • 2 teaspoons olive oil
  • Salt and ground black pepper to taste
  • 1 teaspoon smoked paprika
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh tarragon leaves chopped
  • 1 pound baby potatoes rubbed

Instructions

  • Brush the turkey tenderloins with 1 teaspoon of olive oil.
  • Season with salt, black pepper, and smoked paprika.
  • Add the white wine and chopped tarragon leaves to the turkey.
  • Place the turkey tenderloins in the Air Fryer and cook at 350°F for 30 minutes, flipping halfway through.
  • Let rest for 5 to 9 minutes before slicing.
  • Spritz the sides and bottom of the Air Fryer basket with the remaining teaspoon of olive oil.
  • Preheat the Air Fryer to 400°F and cook the baby potatoes for 15 minutes.
  • Serve the turkey tenderloins with the baby potatoes and enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a dry white wine like Sauvignon Blanc or Chardonnay to complement the tarragon and white wine flavors.

Nutritional Information

Calories: 317 kcal | Carbohydrates: 14.2 g | Protein: 45.7 g | Fat: 7.4 g | Sugar: 1.1 g
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Course Airfryer / Turkey
Cuisine International
Diets Flexitarian

Crunchy Munchy Chicken Tenders with Peanuts

Crunchy chicken tenders with a peanut and tortilla chip crust, served in a vibrant Mexican-style setting.

Crunchy Munchy Chicken Tenders with Peanuts

Crispy chicken tenders coated in a crunchy, spicy peanut topping for a savory delight.
Portions:4
Cooking Time:25 minutes
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Equipment

Ingredients

  • 1 ½ pounds chicken tenderloins
  • 2 tablespoons peanut oil
  • ½ cup tortilla chips crushed
  • Sea salt and ground black pepper to taste
  • ½ teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 2 tablespoons peanuts roasted and roughly chopped

Instructions

  • Preheat your Air Fryer to 360°F.
  • Brush the chicken tenderloins with peanut oil on all sides.
  • In a mixing bowl, combine the crushed tortilla chips, salt, black pepper, garlic powder, and red pepper flakes.
  • Dredge each chicken tenderloin in the breading, shaking off any excess coating.
  • Place the breaded chicken tenderloins in the Air Fryer basket.
  • Cook for 12 to 13 minutes, or until the chicken is no longer pink in the center and an instant-read thermometer reads at least 165°F.
  • Work in batches if needed.
  • Serve garnished with roasted peanuts and enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a light, fruity wine like a Riesling or a chilled sparkling water with a lime twist to complement the spicy crunch.

Nutritional Information

Calories: 343 kcal | Carbohydrates: 10.6 g | Protein: 36.8 g | Fat: 16.4 g | Sugar: 1 g
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Course Airfryer / Chicken
Cuisine International
Diets Flexitarian

Easy Hot Chicken Drumsticks

Spicy, glazed chicken drumsticks with fresh herb garnish, served in a colorful Mexican-style setting.

Easy Hot Chicken Drumsticks

Spicy, saucy chicken drumsticks with a zesty kick for an easy and flavorful meal.
Portions:6
Cooking Time:39 minutes
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Equipment

Ingredients

  • Sauce:
  • 6 ounces hot sauce
  • 3 tablespoons olive oil
  • 3 tablespoons tamari sauce
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano

Instructions

  • Spritz the sides and bottom of the Air Fryer basket with nonstick cooking spray.
  • Place the chicken drumsticks in the basket and cook at 380°F for 35 minutes, flipping them halfway through.
  • While the chicken cooks, heat the hot sauce, olive oil, tamari sauce, thyme, and oregano in a pan over medium-low heat.
  • Set aside once warmed.
  • Once the drumsticks are cooked, drizzle the sauce over them and toss to coat well.
  • Serve hot and enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a light, crisp beer or a dry white wine like Sauvignon Blanc to balance the heat.

Nutritional Information

Calories: 280 kcal | Carbohydrates: 2.6 g | Protein: 24.1 g | Fat: 18.7 g | Sugar: 1.4 g
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Course Airfryer / Chicken
Cuisine International
Diets Flexitarian

Chinese-Style Sticky Turkey Thighs

Chinese-style sticky turkey thighs with a glossy, caramelized glaze, garnished with sesame seeds and green onions, in a colorful Mexican-style setting.

Chinese-Style Sticky Turkey Thighs

Succulent turkey thighs coated in a sticky, flavorful sauce for a quick and tasty meal.
Portions:6
Cooking Time:35 minutes
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Equipment

Ingredients

  • 1 tablespoon sesame oil
  • 2 pounds turkey thighs
  • 1 teaspoon Chinese Five-spice powder
  • 1 teaspoon pink Himalayan salt
  • ¼ teaspoon Sichuan pepper
  • 6 tablespoons honey
  • 1 tablespoon Chinese rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sweet chili sauce
  • 1 tablespoon mustard

Instructions

  • Preheat your Air Fryer to 360°F.
  • Brush sesame oil over the turkey thighs and season with Chinese Five-spice powder, pink Himalayan salt, and Sichuan pepper.
  • Place turkey thighs in the Air Fryer and cook for 23 minutes, turning over once or twice for even cooking.
  • Work in batches if necessary.
  • While the turkey cooks, combine honey, Chinese rice vinegar, soy sauce, sweet chili sauce, and mustard in a preheated wok over medium-high heat.
  • Stir and cook until the sauce reduces by about one-third.
  • Add the cooked turkey thighs to the wok and gently stir to coat them evenly with the sticky sauce.
  • Let the turkey rest for 10 minutes before slicing and serving.
  • Enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a dry Riesling or Pinot Noir to complement the sweet and savory flavors of the sauce.

Nutritional Information

Calories: 279 kcal | Carbohydrates: 19 g | Protein: 27.7 g | Fat: 10.1 g | Sugar: 17.9 g
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Course Airfryer / Turkey
Cuisine Chinese
Diets Flexitarian

Pretzel-Crusted Chicken with Spicy Mustard Sauce

Pretzel-crusted chicken bites with spicy mustard sauce, served in a Mexican-inspired setting with colorful tiles.

Pretzel-Crusted Chicken with Spicy Mustard Sauce

Crispy pretzel-crusted chicken bites served with a zesty, spicy mustard sauce for a quick and delicious meal.
Portions:6
Cooking Time:20 minutes
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Equipment

Ingredients

  • 2 eggs
  • 1 ½ pounds chicken breasts boneless, skinless, cut into bite-sized chunks
  • ½ cup crushed pretzels
  • 1 teaspoon shallot powder
  • 1 teaspoon paprika
  • Sea salt and ground black pepper to taste
  • ½ cup vegetable broth
  • 1 tablespoon cornstarch
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons olive oil
  • 2 garlic cloves chopped
  • 1 jalapeno pepper minced
  • 1 teaspoon yellow mustard

Instructions

  • Preheat your Air Fryer to 390°F.
  • In a mixing bowl, whisk the eggs until frothy, then coat the chicken chunks in the whisked eggs.
  • In another bowl, mix the crushed pretzels, shallot powder, paprika, salt, and pepper.
  • Coat the chicken chunks in the pretzel mixture.
  • Place the coated chicken pieces in the Air Fryer basket.
  • Cook for 12 minutes, shaking the basket halfway through.
  • Meanwhile, whisk together the vegetable broth, cornstarch, Worcestershire sauce, tomato paste, and apple cider vinegar.
  • Preheat a cast-iron skillet over medium heat.
  • Heat olive oil, then sauté garlic and jalapeno pepper for 30 to 40 seconds, stirring frequently.
  • Add the cornstarch mixture to the skillet and simmer until slightly thickened.
  • Add the air-fried chicken and mustard to the skillet; simmer for an additional 2 minutes or until heated through.
  • Serve immediately and enjoy!

Notes / Tips / Wine Advice:

Wine Advice
Pair with a crisp Chardonnay or light Riesling to balance the mustard’s heat and complement the pretzel crust.

Nutritional Information

Calories: 357 kcal | Carbohydrates: 20.3 g | Protein: 28.1 g | Fat: 17.6 g | Sugar: 2.8 g
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Course Airfryer / Chicken
Cuisine International
Diets Flexitarian

Award-Winning New York Bowl of Red

Award-Winning New York Bowl of Red

Award-Winning New York Bowl of Red

This award-winning New York chili, crafted by a chili cook-off champion, combines tender brisket, bold spices, and a touch of heat for an unforgettable dish.
Portions:6
Cooking Time:4 hours
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Equipment

  • Large enameled cast-iron casserole
  • small dry skillet
  • Spice mill or mortar

Ingredients

  • 1 ½ teaspoons cumin seeds
  • 5 pounds trimmed beef brisket cut into 1-inch cubes
  • Salt and freshly ground pepper
  • 6 garlic cloves minced
  • 4 medium jalapenos finely chopped
  • 2 medium onions finely chopped
  • ½ cup commercial chili powder or Reno Red Chili Mix
  • 3 tablespoons pure red mild chile powder such as dark New Mexico
  • 1 ½ teaspoons ground coriander
  • 4 cups beef stock or canned broth
  • 1 35 oz. can Italian peeled tomatoes, coarsely chopped with juices
  • 1 ½ teaspoons dried oregano crumbled
  • ½ pound coarsely ground beef chuck
  • 2 scallions white and tender portions thinly sliced, for garnish

Instructions

  • Toast Cumin Seeds: In a small dry skillet, toast the cumin seeds over moderate heat, stirring constantly, until fragrant, about 2 minutes.
  • Grind the toasted cumin seeds in a spice mill or mortar.
  • Brown Brisket: Heat a large enameled cast-iron casserole.
  • Season the brisket cubes with salt and pepper.
  • Working in batches, add the meat to the casserole and cook over moderately high heat until browned all over, about 8 minutes per batch.
  • Transfer each batch to a large plate.
  • Sauté Aromatics: Add the garlic, jalapenos, and onions to the casserole.
  • Cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
  • Add Spices: Add the chili powder, pure red chile powder, ground coriander, and half of the ground cumin to the casserole.
  • Cook, stirring, for 2 minutes.
  • Simmer Brisket: Return the browned brisket to the casserole.
  • Add the beef stock, tomatoes with their juices, and oregano.
  • Bring to a boil over moderate heat, then lower the heat and simmer gently, stirring occasionally, for 3 hours.
  • Add Ground Beef: Stir in the ground beef chuck, season with salt, and cook until the brisket is tender and the sauce has thickened, about 1 hour longer.
  • Finish with Cumin: Stir in the remaining ground cumin and simmer for 15 minutes.
  • Serve: Garnish with sliced scallions and serve hot.

Notes / Tips / Wine Advice:

Wine Advice:
Pair this classic chili with a medium-bodied red wine such as Merlot or Zinfandel. The wine’s fruity notes and moderate tannins will complement the rich and savory flavors of the chili.

Nutritional Information

Calories: 500 kcal | Carbohydrates: 15 g | Protein: 40 g | Fat: 30 g | Fiber: 5 g | Sugar: 6 g | Salt: 900 mg
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Course Beef / Chili / Main Dish
Cuisine American