I’m new to the Air Fryer trend, but ever since we got ours, I’ve been experimenting with cooking different things in it. It’s definitely a useful appliance! But its moment of glory is really when it comes to cooking things extra crispy without deep frying them. Take the humble chicken wing. It’s like it was meant for the air fryer. And with the big game coming up on the weekend, we can’t think of a better time to use this trendy appliance!
Ingredient list
2lb chicken wings
1/4 cup butter
1/4 cup hot sauce
Fresh ground pepper
1/2 tsp garlic powder
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
Ingredient list
Instructions
In a small bowl, mix garlic powder, paprika cayenne pepper, and salt. Sprinkle dry mix over wings, and refrigerate for 60-90 mins, uncovered.
Heat air fryer to 380. Spray the rack with non stick spray. Line chicken wings on the rack in a single layer, making sure they don’t touch one another. You may need to cook them in two batches. Cook 12 minutes, turn, cook another 12 minutes.
While they are cooking, mix butter, hot sauce and pepper in sauce pan and cook over low heat until melted.
Turn the heat up to 400 and cook an additional 5-7 minutes, until crispy.
Remove wings and toss in hot sauce mixture, or serve as a dipping sauce. Serve with blue cheese or ranch dressing!
June 16, 2019 | Posted in:
Quick weeknight chicken parmesan
Ingredient list
3/4 cup flour
Salt and pepper
2 eggs
1 3/4 cups Italian bread crumbs
Italian seasoning
2 pounds chicken cutlets
1/2 cup coconut oil
1 (26 oz.) jar of your favorite spaghetti sauce
8-12 ounces shredded cheese (mozzarella, cheddar, parmesan)
Instructions
1. Preheat oven to 350°F. In a shallow dish, combine flour with 1/2 tsp. salt and 1/4 tsp. pepper. In a bowl, beat together eggs and 2 Tbsp. water. Place bread crumbs in another shallow dish.
2. Dredge chicken in flour, shaking off excess. Dip into egg mixture, letting excess drain. Dredge in bread crumbs, pressing on gently.
3. In a large skillet, heat coconut oil over medium/high heat. Add cutlets. Cook until golden, usually 2 minutes per side. Transfer to a 9 x 13 glass baking dish. Continue cooking with oil and chicken until all chicken cutlets are done. Can add more coconut oil if needed.
4. Pour spaghetti sauce on top of cutlets generously. Sprinkle some Italian seasoning on top of the sauce for some extra flavor. Sprinkle cheeses generously on top. Cook for approximately 20-25 minutes.
5. Can serve over pasta or on its own.
May 15, 2019 | Posted in:
Quick and easy grilled chicken breast kebabs
Ingredient list
1 oz. packet of Ranch Dry Salad Dressing Mix
2 T. Vegetable Oil
1 lb. Boneless, Skinless Chicken Breasts cut into 1/2″ cubes
Green, yellow, & red bell pepper, cut in squares
Onion, cut into square pieces
Instructions
Combine 1 oz. packet of Ranch Dry Salad Dressing Mix with 2 tablespoon vegetable oil. Cut 1 lb. boneless, skinless chicken breasts into cubes. Marinate chicken in mixture 15 minutes. Place chicken, peppers, and onions alternately on 8 skewers. Brush with remaining marinade. Grill for 10 mins or until done.
May 14, 2019 | Posted in:
One pot chicken with lime and cilantro
Ingredient list
-1.5 lbs chicken cut into 1-2 inch cubes
-1/3 cup olive oil + 2 tbsp
– Juice of 2 limes
-1 tbsp vinegar
– 3 cloves minced garlic divided
-1/4 cup chopped fresh coriander
– 1 tsp cumin
-1/4 large white onion diced (about 3/4 cup)
-6 medium Yukon Gold Potatoes diced
-1 tsp Salt plus more to taste
-Pepper to taste
Instructions
1. Preheat oven to 375 degrees.
2. Make your marinade: Combine oil, lime juice, zest, vinegar, 1 clove garlic, fresh coriander, and cumin. Blend until well combined. Pour marinade over chicken reserving about 2 tbsp of marinade to set aside.
3. Heat an oven proof skiller to medium- medium high heat. Once hot, add 2 tbsp oil. Toss in diced onion and potatoes. Saute for 3-5 minutes, then add garlic. Season with salt. Saute another 2-3 mins.
4. Add chicken and transfer to oven.
5. Bake 18-20 minutes, or until chicken is cooked through and potatoes are done.
6. Salt and pepper to taste, top with remaining 2 tbsp of marinade.
March 6, 2019 | Posted in:
Chicken Marsala
Ingredient list
4 cups bowtie pasta
vegetable oil for cooking
2 chicken breasts
1/4 cup flour
1/4 cup parmesan cheese
1 Tbsp. garlic salt
1/2 cup onion chopped (optional)
1/2 cup red bell pepper chopped (optional)
1 cup marsala cooking wine
2 cups heavy cream
1/2 cup sun-ripened dried tomatoes, drained and chopped
2 cups shredded mozzarella cheese
Instructions
Cook pasta according to package directions. Meanwhile, cut chicken breasts into 1/2″-1″ cubes. Add cut chicken, flour, parmesan cheese, and garlic salt to a gallon sized ziplock bag. Shake to coat chicken. Add a small amount of vegetable oil to a skillet. Brown the chicken in skillet over medium heat. Add chopped onion and bell pepper to the skillet, cooking until chicken is cooked throughout and vegetables are crisp tender. Pour marsala cooking wine into a saucepan and bring to a simmer. Allow wine to simmer for 5 minutes. Add heavy cream and sun-dried tomatoes to the saucepan and continue simmering for 5 more minutes. In a large mixing bowl, combine cooked noodles, chicken (and vegetables), and creamy marsala sauce. Stir to coat noodles. The mixture will be pretty liquidy. Pour everything into a 9×13″ dish. Top with shredded mozzarella. Bake at 350 degrees for 20 minutes.
March 2, 2019 | Posted in:
Chicken Bow Tie salad
Ingredient list
4 chicken breasts
6 cups bow tie macaroni (cook 12 min. and drain)
1 1/2 tsp salt
1/4 tsp pepper
1 16 oz low cal coleslaw dressing (Kraft)
2 cups non fat mayo or yogurt
2 dashes of thyme
2 pinches of ginger
2 cups chopped celery
4 cups red grapes halved
2-20 oz cans pineapple tidbits
1/1/2 cup sliced almonds if desired
Instructions
Mix all ingredients UP TO the celery the night before or early in the day.
Then add: celery, grapes, pineapple and almonds if desired.
Stir carefully and then serve as a salad or on pita bread.
November 8, 2016 | Posted in:
Moroccan Chicken Stew
Prep Time: 10 min.
Total Time: 50 min.
Ingredients
1 tbsp olive oil
8 chicken pieces, bone-in, skin-on (thighs, drumsticks, half chicken breast)
2 onion, peeled and roughly chopped
1 tsp salt
2 tsp cumin
2 tsp coriander
2 tsp paprika
½ tsp allspice
1 (796mL) can chopped tomatoes
2 ½ cups chicken stock
4 cups diced butternut squash
1 cup pitted green olives
1 cup golden raisins
1 (540 mL) can chickpeas, drained and rinsed
½ cup roughly chopped cilantro, plus extra to serve
Lemon wedges, to serve
Yogurt, to serve
Directions
1. In a large saucepan or Dutch oven heat 1 tbsp olive oil over medium heat. Season chicken pieces. Then, brown chicken pieces on all sides, about 3 min., per side. Set aside on a plate lined with paper towel. Drain all but 1 tbsp fat from pan.
2. Add onion and cook until softened, about 3 to 4 min. Add salt and spices, cook 1 min. Add diced tomatoes and chicken stock. Stir in butternut squash, green olives and raisins. Add chicken pieces back into pot and make sure they are covered by liquid. Bring stock to a boil. Reduce heat to simmer and cook, covered, for 30-40 mins., until chicken pieces are cooked through.
3. Stir in chickpeas and cilantro. Serve with couscous, brown rice or crusty bread. Top with extra cilantro, a squeeze of lemon and a dollop of yogurt to serve.
September 17, 2016 | Posted in:
BBQ chicken pizza
Prep Time: 10 min.
Total Time: 1 hour, 30 min.
Ingredients
Pizza Dough
1 pkg (8g) active dry yeast
1 cup lukewarm water
1 tsp sugar
2 cups flour
1 tsp salt
1 tbsp olive oil, plus extra for greasing
Pizza Toppings
½ cup pizza sauce
¼ cup BBQ sauce
2 cups shredded mozzarella cheese
¼ cup sliced red onion
1 cup shredded, cooked, deli chicken
¼ cup chopped cilantro
Directions
1. In a large bowl combine water with yeast and sugar. Let sit until bubbly, about 10 min. Add flour, salt and olive oil. Mix until mixture comes together to form a dough. Knead for 10 min., until dough is smooth and elastic. Use extra flour for dusting if the dough is sticky. Place dough in a clean, greased bowl and cover with a damp tea towel to double in size, about 1 hour.
2. Roll out dough into a large rectangle, until ½-inch thick. Heat BBQ to medium heat. Before grilling pizza, have all of the ingredients prepped and ready to go on a large baking sheet next to the BBQ. Brush top of dough with olive oil. Place on hot grill, olive oil side down. Cook, 2-3 min., until just cooked. Flip dough and quickly add sauce and toppings. Close the lid and let pizza grill for 3-5 min., until cheese has melted and dough is cooked through. If dough smells like it’s scorching or burning on the grill, move it to a cooler spot on the grill to continue cooking. Let cool slightly before slicing and serving.
July 18, 2016 | Posted in:
Best BBQ Chicken
Prep Time: 5 mins.
Total Time: 40 mins.
Ingredients:
4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce
Preparation Instructions:
1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.
Tips for the best BBQ chicken
• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.
| Posted in:
BBQ chicken
Prep Time: 5 mins.
Total Time: 40 mins.
Ingredients:
4 chicken drumsticks, bone-in, skin-on
4 chicken thighs, bone-in, skin-on
2 chicken breast, bone-in, skin-on, cut in half
1 tbsp olive oil
1/2 cup BBQ sauce
Preparation Instructions:
1. In a large bowl toss chicken pieces with olive oil and a good seasoning of salt and pepper.
2. Preheat grill to medium heat. Once grill is hot, place chicken pieces on grill. Turn chicken pieces every few minutes for about 15-20 minutes.
3. After 20 minutes, start basting chicken pieces with BBQ sauce.
4. Continue cooking chicken for an additional 10 minutes, turning and basting with sauce often. Cook until chicken is no longer pink in the middle and the internal temperature of the chicken reaches 165F. Let chicken rest for 10 minutes before serving. Serve with grilled vegetables.
Tips for the best BBQ chicken
• Make your own homemade BBQ sauce. You can mix up the flavor, spices and fresh herbs.
• Always season your chicken pieces well with salt and pepper or use a spice rub.
• Preheat your BBQ well before placing chicken on the grill.
• Always cook chicken until it’s almost cooked through before adding BBQ sauce. The sugar in the BBQ sauce will caramelize and burn if you put it on too soon.