These wings are the reason so many people in the Two Sleevers Facebook group ran out to buy air fryers. Crispy, salty, sweet, and spicy with Korean chile paste—little bites of heaven! And, of course, super easy to make. If I were you, I’d inaugurate my air fryer with this super-simple recipe. 

Air-Fryer Gochujang Chicken Wings

This Kung Pao Cauliflower has a great balance of sweet, salty, spicy with a touch of tang.

Kung Pao is a popular dish from Sichuan which involves tempering the Sichuan peppercorns before adding the rest of the spices. Over the years, there are many different adaptations of this dish. This Kung Pao Cauliflower has the heat from the dried chili without the numbing spice -- which is similar to the taste I grew up with.

The recipe is easily customizable to your personal preference. For example, you can replace cauliflower with broccoli or any types of florets. Today, I'm using the cauliflower that I've mixed with a simple batter and fry them until golden brown. Feel free to bake or air-fry the cauliflower and check the notes for substitutes. Enjoy!

Kung Pao Cauliflower

In high school, one of my friend’s moms heard that I liked Brussels sprouts. Her children were notoriously picky eaters, so she was over the moon that someone would eat vegetables for dinner. Off she ran to the store and then in she came, beaming from ear to ear, with a plate of steamed Brussels sprouts. The sprouts had been cooked to oblivion, their bright-green hue turning to gray-green, and tender-crisp texture giving way to soft, sulphuric mush. She looked so pleased—

—so I ate them, every single last one of them, hoping to never eat a Brussel sprout like that ever again. These Brussels sprouts are not 

 Brussels sprouts. Say goodbye to steaming and hello to air frying. This method results in sprouts that are truly a thing of beauty—tender on the inside, while still retaining a little bite with a deeply caramelized, crunchy exterior. Tossed with roasted garlic butter laced with spicy chiles and lemon zest, these babies are crave-able. I can attest to this after eating a full half-pound of them in one sitting—yes, they are 

 good. And, the best part, this recipe makes twice as much butter as you need, so you’ll have some on hand for all your fiery, buttery desires. Use it on more sprouts, toss with air-fried broccoli, tuck under the skin of a chicken before roasting, or slather on a thick slice of toast and top with a jammy egg.

Crispy Brussels Sprouts With Garlic-Chile Butter in a Multi-Cooker

The key to perfect air-fried breading is a two-fold process. First, ya gotta give the panko a little head start by toasting the bread crumbs in a couple tablespoons of olive oil. Then, rather than the traditional flour, egg, and bread crumb process, the egg is whisked together with a little flour. This method creates a light batter for the panko to stick to, while also resulting in a masterful crust when air fried. Et Voilà! Crisp-ity, crunch-ity, ooey-gooey, watch-for-that-cheese-pull croquettes that’ll please both kids and kids at heart. Once you’ve mastered the breading technique, you can really turn leftover mashed potatoes and whatever odds and ends you have in your fridge into croquettes. Here are three twists to try: 

 Sub in shredded and chopped leftover rotisserie chicken for the broccoli, add extra cayenne to the breading, and mash some blue cheese crumbles into the ranch dipping sauce. 

 Half the broccoli and add in cooked bacon bits and chopped green onion to the mashed potato mix. 

 Nix the broccoli and add in 4 ounces of drained, good-quality, olive-oil packed tuna, a tablespoon or two of chopped pimento or roasted red peppers, and some chopped green onion. For the dipping sauce, whisk in the zest of a lemon and a generous squeeze of lemon juice.

Cheesy Potato & Broccoli Croquettes With Ranch Dipping Sauce in a Multi-Cooker

This was the first dish I made in the air fryer that required using a pan to cook something in the basket. Once I tried this, I was hooked and other ideas for air fryer recipes started to come to me. What I like about this is that it’s one dish, no splatters to clean up, fairly hands-free, and fast. Many of my readers have told me this is the best shrimp scampi they’ve ever had. 

Air-Fryer Shrimp Scampi

The Korean chile paste called gochujang has got to be one of my favorite things to cook with as I love its spicy, sweet, and umami flavors. Given my love for both Korean and Mexican food, it was only a matter of time before I gave you a recipe for Korean tacos, right? You can also make these with pork shoulder. Serve with steamed rice and sautéed bok choy as an option. 

Air-Fryer Korean-Style Beef Tacos

Yes, you do have to make the pasta separately, but the sauce is so hands-off that it practically cooks itself, so you will have bought yourself some extra time! The combination of earthy mushrooms with creamy pasta makes for a wonderful blend of flavors. 

Pasta With Air-Fryer Mascarpone Mushrooms

I grew up eating this for a snack. I know you’re wondering what kind of kid eats chiles on toast with some cheese for a snack. An Indian kid, that’s who. You can totally doctor this up with fancy-schmancy cheese, more spices, or different types of bread, but when I’m craving a taste of home at breakfast, this is what I make. 

Air-Fryer Chile-Cheese Toast

The wonderfully sweet and spicy combination of kecap manis and sambal is a shortcut to the traditional Indonesian sambal kecap. These chicken wings are so perfect for the air fryer. They cook quickly, and all the fat collects at the bottom of the pan, allowing the skin to get super crispy. 

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