Chicken
Chicken wings
Temp
400°F
Time
20min
Flip
at 10 min
Internal
165°F
Pat dry and toss with a teaspoon of oil for shatter-crisp skin.
Every food, A–Z within its category. Times assume a preheated basket air fryer, a single uncrowded layer, and the reference weight shown. Turn or shake at the flip mark.
| Food | Temp | Time | Internal |
|---|
Any recipe written for a conventional oven: drop the temperature 25°F and cut the time by 20%. Check early the first time.
For anything you want crisp — fries, wings, breaded things, steak — yes. Three minutes at the target temperature is enough in most baskets. Cold-start only for slow items like a whole potato, where the extra few minutes make no difference.
The basket is crowded. Air has to move around every piece, so a single layer with visible gaps beats a full basket every time. Two fast batches will beat one slow pile.
For small loose pieces — fries, sprouts, nuggets, shrimp — shake at the flip mark or the underside stays pale. For single large items like a steak or a chicken breast, one clean flip is enough.
One to two teaspoons tossed through a full basket. Use a pump bottle rather than aerosol spray, which can pit non-stick coatings over time. Breaded and frozen foods usually need none.
A bigger chamber moves air more slowly across the food, so this chart adds 15% to the time when you pick Oven-style, and 5% for a dual-zone drawer. Basket models are the baseline.
Yes, weighted down by the food and never covering the whole floor of the basket — blocked airflow is what turns an air fryer into a slow, sad oven. Never preheat with loose parchment inside.
No. Heavier food gets more minutes, not more heat. Raising the temperature to hurry a thick piece burns the outside before the middle is safe.