So this was my first try using an air fryer. I've always thought they were just another gimmick to clutter up the countertop. Then my wife brought one home. Okay, I was wrong. Tried it out last night making some Teba Shio (Japanese Salted Wings). I also did some under the broiler as a control group. I have to admit the air fryer wings were superior to the broiler. The only quibble I had is that this fryer will only handle about 1 lb. of wings at a time, so I had to make them in batches. BTW, these are really easy and very tasty, so I'll include the recipe below.
2 lbs. (or more) chicken wings
Cheap dry Sake
Kosher salt & fresh ground black pepper
Ichimi Togarashi seasoning. (This is billed as a Japanese 5-spice, but has a some dried chile in it. Just enough for a little kick.)
Soak wings in Sake for 10 min. Remove and pat dry. (The sake helps to crisp the skin.) Then season generously with the salt & pepper. The ichimi togarashi can be sprinkled on before or after cooking. I tried it both ways, and didn't notice much difference. Add to air fryer at 400° for 20 minutes, turning once halfway. That's it! Enjoy!
gimmick?!? the airfryer is has wholly replaced my oven for daily usage. It is like a super effiicent convection oven with very little warm up time and super easy to flip food!
The only time my big oven ever gets any use is when i need to do large roasts.
That said, are you using shichimi? (shichi is 7) ichimi (ichi is 1) so shichimi togarashi is 7 flavored togarashi and ichimi is 1 flavored.
Speaking of 5 spice though, the air fry is honeslty one of the best ways to make chinese pork belly.
Take a skin on pork belly,
boil it in a light salted water skin side down, skimming off the cooked protein, until the skin can be forked with only a little resistance.
Fork the skin to puncture it all through out skin.
season meat side with 5 spices or white ground pepper and a dash of onion powder
wrap it in aluminum foil leaving the skin side exposed facing up.
Throw a layer of kosher salt over the exposed skin and press down lightly.
Put whole thing in the air fryer and air fry at 350 for 20 minutes. (check on it at 18 minutes) Start scraping off the salt crust and put back in for another 2 minutes at 380 to get the skin more crackling and pick up the lovely golden color.
Let rest and cut with skin side down for easier cutting.
It's better than most chinese restos.