20 Crispy Air Fryer Super Bowl Recipes for Game Day

Dive into game day with these crispy, crowd-pleasing air fryer recipes that’ll make you the MVP of your Super Bowl party! From golden wings to crunchy appetizers, these quick and easy dishes deliver maximum flavor with minimal fuss. Get ready to score big with your guests—keep reading for 20 winning recipes perfect for cheering on your team!

Air Fryer Buffalo Chicken Wings

Kick your wing game up a notch with these crispy, fiery air fryer buffalo chicken wings. Forget the deep fryer mess—this method delivers restaurant-quality crunch with minimal cleanup. Get ready for the perfect game day snack that’ll have everyone begging for your secret.

Ingredients

– 2 lbs pasture-raised chicken wings, separated at joints
– 2 tbsp avocado oil
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– ½ cup Frank’s RedHot sauce
– ¼ cup unsalted European-style butter
– 1 tbsp raw honey
– ½ tsp garlic powder
– ½ tsp smoked paprika
– ¼ cup crumbled Danish blue cheese
– ¼ cup whole milk Greek yogurt
– 1 tbsp fresh lemon juice
– 2 stalks celery, bias-cut

Instructions

1. Pat chicken wings completely dry using paper towels to ensure maximum crispiness.
2. Toss wings with avocado oil, sea salt, and black pepper in a large mixing bowl until evenly coated.
3. Arrange wings in a single layer in the air fryer basket, ensuring they don’t touch for optimal air circulation.
4. Air fry at 400°F for 12 minutes, then flip each wing using tongs for even browning.
5. Continue air frying at 400°F for another 10-12 minutes until skin is golden brown and crispy.
6. While wings cook, melt European-style butter in a small saucepan over medium heat.
7. Whisk in Frank’s RedHot sauce, raw honey, garlic powder, and smoked paprika until fully emulsified.
8. Remove sauce from heat and let cool slightly to thicken while wings finish cooking.
9. Transfer crispy wings to a clean mixing bowl and immediately toss with the warm buffalo sauce until thoroughly coated.
10. For the dipping sauce, whisk together crumbled Danish blue cheese, whole milk Greek yogurt, and fresh lemon juice until smooth.
11. Serve wings immediately with bias-cut celery sticks and blue cheese dipping sauce.

Serve these wings piping hot when the sauce is still glossy and clinging to every nook. The exterior shatters with that signature crispness while the meat stays incredibly juicy beneath the fiery glaze. For next-level presentation, arrange them on a wooden board with extra celery sticks and drizzle any remaining sauce over the top for that Instagram-worthy finish.

Air Fryer Loaded Potato Skins

Munch on these crispy potato skins loaded with flavor and ready in minutes. Forget boring appetizers—these air-fried beauties deliver maximum crunch with minimal effort. Get ready to impress with minimal cleanup and maximum deliciousness.

Ingredients

– 4 large russet potatoes, scrubbed
– 2 tablespoons clarified butter, melted
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 6 slices thick-cut applewood-smoked bacon
– 1 cup sharp white cheddar cheese, freshly grated
– ½ cup sour cream
– 2 tablespoons fresh chives, finely minced

Instructions

1. Pierce each russet potato 8 times with a fork to allow steam to escape during cooking.
2. Rub potatoes with 1 tablespoon clarified butter and season with ½ teaspoon fine sea salt.
3. Air fry potatoes at 400°F for 40 minutes until skins are crisp and flesh yields easily to pressure.
4. Transfer potatoes to a wire rack and cool for 15 minutes until safe to handle.
5. Halve potatoes lengthwise while still warm for cleaner cuts.
6. Scoop out potato flesh, leaving ¼-inch border to maintain structural integrity.
7. Brush potato skins with remaining clarified butter and season with remaining salt and black pepper.
8. Air fry empty skins at 400°F for 6 minutes until edges begin to curl and brown.
9. Meanwhile, cook bacon in a skillet over medium heat for 8 minutes until crisp, then drain on paper towels.
10. Crumble bacon into ½-inch pieces for optimal texture distribution.
11. Fill each potato skin with grated cheddar cheese, ensuring even coverage to the edges.
12. Air fry cheese-filled skins at 400°F for 3 minutes until cheese is fully melted and bubbly.
13. Top with crumbled bacon while cheese is still molten for better adhesion.
14. Dollop each skin with 1 tablespoon sour cream using a piping bag for precision.
15. Garnish with minced chives just before serving to maintain vibrant color and freshness.
Crunchy potato shells give way to molten cheese and smoky bacon in every bite. The cool sour cream balances the richness while chives add peppery freshness. Serve alongside craft beer or stack them high for an Instagram-worthy party platter.

Air Fryer BBQ Meatballs

Perfectly charred, saucy, and ready in minutes—these air fryer BBQ meatballs deliver that slow-cooked flavor without the wait. Packed with savory depth and a sticky-sweet glaze, they’re the ultimate crowd-pleaser for game day or weeknight dinners.

Ingredients

• 1 lb 85/15 ground beef chuck
• ½ cup panko breadcrumbs
• ¼ cup whole milk
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp finely minced yellow onion
• 1 tsp Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ¾ cup Kansas City-style barbecue sauce
• 1 tbsp apple cider vinegar
• 1 tsp hot sauce (optional)
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Preheat air fryer to 375°F for 3 minutes.
2. In a small bowl, combine panko breadcrumbs and whole milk; let stand for 5 minutes to form a panade.
3. In a large mixing bowl, add ground beef chuck, hydrated panade, lightly beaten pasture-raised egg, minced yellow onion, Worcestershire sauce, garlic powder, and smoked paprika.
4. Gently mix ingredients with your hands until just combined—do not overwork the meat to avoid tough meatballs.
5. Portion mixture into 1½-tablespoon scoops and roll into 20 uniform balls.
6. Arrange meatballs in a single layer in the air fryer basket, leaving space between each for air circulation.
7. Air fry at 375°F for 10–12 minutes, shaking the basket halfway through, until internal temperature reaches 165°F.
8. While meatballs cook, whisk together Kansas City-style barbecue sauce, apple cider vinegar, and optional hot sauce in a saucepan.
9. Simmer sauce over medium-low heat for 3–4 minutes until slightly thickened.
10. Transfer cooked meatballs to a bowl and toss gently with warm barbecue sauce until fully coated.
11. Return sauced meatballs to the air fryer and cook at 400°F for 2–3 minutes to caramelize the glaze.
12. Garnish with chopped fresh parsley before serving.

Lightly crisped on the outside yet tender within, these meatballs boast a smoky-sweet balance that clings to each bite. Serve them piled high on slider buns with pickled onions, or skewer them as appetizers with a drizzle of extra sauce for dipping.

Air Fryer Crispy Onion Rings

Zesty, golden, and impossibly crunchy—these air fryer onion rings deliver restaurant-quality crisp without the deep-fryer mess. Grab your sweet onions and let’s transform humble ingredients into crave-worthy perfection.

Ingredients

• 2 large sweet onions, sliced into ½-inch rings
• 1 cup all-purpose flour
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 cup buttermilk
• 2 cups panko breadcrumbs
• 2 tablespoons avocado oil spray
• 1 teaspoon fine sea salt

Instructions

1. Separate the sliced sweet onion rings and pat completely dry with paper towels.
2. Whisk together the all-purpose flour, smoked paprika, and garlic powder in a shallow bowl.
3. Pour the buttermilk into a second shallow bowl.
4. Place the panko breadcrumbs in a third shallow bowl.
5. Coat each onion ring first in the flour mixture, shaking off excess.
6. Dip the floured ring into the buttermilk, allowing excess to drip off.
7. Press the wet ring firmly into the panko breadcrumbs, ensuring full coverage.
8. Arrange the breaded rings in a single layer in the air fryer basket.
9. Lightly mist the rings with avocado oil spray using 2 full sprays.
10. Air fry at 400°F for 8 minutes.
11. Flip each onion ring carefully using tongs.
12. Spray the flipped side with 2 more sprays of avocado oil.
13. Air fry for another 6-8 minutes until deeply golden brown and crisp.
14. Transfer the cooked onion rings to a wire rack immediately.
15. Sprinkle with fine sea salt while still hot.

Perfectly shatter-crisp exteriors give way to tender, sweet onion centers that hold their shape beautifully. Pile these alongside a smoky chipotle aioli or stack them high on gourmet burgers for elevated crunch. The light panko coating stays remarkably crisp even as they cool, making them ideal for party platters or game-day spreads.

Air Fryer Garlic Parmesan Fries

Toss those frozen fries in the trash—this crispy, garlicky upgrade is about to become your new obsession. We’re transforming humble russets into golden perfection with zero deep-frying required. Get ready for fries that crunch louder than your group chat notifications.

Ingredients

– 2 large russet potatoes, peeled and cut into ¼-inch batons
– 2 tablespoons extra virgin olive oil
– 3 tablespoons freshly grated Parmigiano-Reggiano
– 4 garlic cloves, microplaned into paste
– 1 tablespoon finely chopped fresh Italian parsley
– ½ teaspoon smoked paprika
– Fine sea salt to coat

Instructions

1. Submerge potato batons in ice water for 30 minutes to remove excess starch.
2. Drain potatoes thoroughly and pat completely dry with lint-free kitchen towels.
3. Toss potatoes with olive oil until evenly coated in a large mixing bowl.
4. Arrange potatoes in a single layer in air fryer basket, ensuring no overlap.
5. Air fry at 400°F for 12 minutes, shaking basket halfway through cooking.
6. Flip each fry individually using kitchen tongs for maximum crispness.
7. Continue air frying at 400°F for 8-10 minutes until golden brown and crispy.
8. Immediately transfer hot fries to a clean mixing bowl.
9. Sprinkle microplaned garlic paste over fries while still steaming hot.
10. Add grated Parmigiano-Reggiano and toss vigorously to coat evenly.
11. Finish with smoked paprika and chopped Italian parsley, tossing once more.
12. Season generously with fine sea salt just before serving.

What emerges are fries with glass-like crusts giving way to fluffy interiors, each bite bursting with umami-rich cheese and aromatic garlic. The smoked paprika adds subtle smokiness that plays beautifully against the salty Parmigiano-Reggiano. For next-level presentation, serve in parchment-lined cones with garlic aioli for dipping—your guests will swear they’re from a gastropub.

Air Fryer Spicy Cauliflower Bites

Toss your boring veggie routine—these air fryer spicy cauliflower bites deliver crispy perfection with zero deep-fry guilt. They’re vegan-friendly, packed with heat, and ready in under 20 minutes for your next snack attack or game-day spread.

Ingredients

• 1 medium head cauliflower, cut into 1-inch florets
• 1 cup all-purpose flour
• 3/4 cup unsweetened almond milk
• 2 tbsp Sriracha sauce
• 1 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/4 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Avocado oil spray

Instructions

1. Preheat your air fryer to 400°F for 3 minutes.
2. Whisk together the all-purpose flour, unsweetened almond milk, Sriracha sauce, and extra-virgin olive oil in a large bowl until a smooth batter forms.
3. In a separate small bowl, combine the smoked paprika, garlic powder, onion powder, cayenne pepper, fine sea salt, and freshly ground black pepper to create the spice blend.
4. Toss the cauliflower florets in the batter until each piece is evenly coated.
5. Sprinkle the spice blend over the battered cauliflower, tossing gently to distribute the spices evenly.
6. Lightly spray the air fryer basket with avocado oil to prevent sticking.
7. Arrange the coated cauliflower in a single layer in the air fryer basket, ensuring pieces do not touch.
8. Air fry at 400°F for 12–14 minutes, flipping the bites halfway through, until golden brown and crispy.
9. Check for doneness by inserting a fork into the largest floret—it should pierce easily with a crisp exterior.

Dive into these fiery bites that balance a shatteringly crisp crust with tender, steam-kissed cauliflower inside. The smoky paprika and cayenne create a slow-building heat that pairs perfectly with a cool vegan ranch or tahini drizzle. Serve them piled high with pickled red onions and fresh cilantro for a vibrant, restaurant-worthy appetizer.

Air Fryer Mini Corn Dogs

Grab your air fryer and get ready for the most addictive snack hack of the year. These golden-brown mini corn dogs deliver that nostalgic fairground flavor with a perfectly crisp exterior and juicy center. Seriously, they disappear faster than you can say “fryer basket.”

Ingredients

– 1 package (14 oz) mini smoked beef sausages
– ¾ cup fine-grind yellow cornmeal
– ½ cup all-purpose flour
– 1 tablespoon granulated sugar
– 1 teaspoon baking powder
– ½ teaspoon kosher salt
– ½ cup whole milk
– 1 large pasture-raised egg, lightly beaten
– 2 tablespoons clarified butter, melted
– Nonstick avocado oil spray

Instructions

1. Pat the mini smoked beef sausages completely dry with paper towels to ensure batter adhesion.
2. Insert a 4-inch wooden skewer into each sausage, leaving a 1½-inch handle.
3. Whisk together the fine-grind yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and kosher salt in a medium bowl.
4. Create a well in the center of the dry ingredients and pour in the whole milk, lightly beaten pasture-raised egg, and melted clarified butter.
5. Stir the wet ingredients into the dry mixture until just combined; do not overmix to maintain a tender texture.
6. Pour the batter into a tall, narrow glass for easy dipping.
7. Dip each skewered sausage into the batter, rotating to coat evenly and wiping excess against the glass rim.
8. Arrange the coated corn dogs in a single layer in the air fryer basket, ensuring they don’t touch.
9. Lightly spray each corn dog with nonstick avocado oil spray to promote browning.
10. Air fry at 400°F for 6–8 minutes, flipping halfway through, until golden brown and crisp.
11. Transfer to a wire rack immediately to maintain crunchiness. A final texture check reveals a shatteringly crisp cornmeal crust giving way to a savory, smoky sausage. Arrange them upright in a hollowed-out pineapple for a tropical party platter, or dunk them in spicy sriracha mayo for an extra kick.

Air Fryer Bacon-Wrapped Jalapeños

Hear me out—these bacon-wrapped jalapeños are about to become your go-to party snack. They deliver that perfect spicy-savory crunch in under 20 minutes. Seriously, your air fryer just leveled up.

Ingredients

– 8 medium fresh jalapeño peppers
– 4 oz cream cheese, softened to 68°F
– ¼ cup sharp white cheddar cheese, finely grated
– 1 tsp smoked paprika
– 8 slices thin-cut applewood-smoked bacon
– 2 tbsp pure maple syrup
– Fresh cilantro leaves for garnish

Instructions

1. Preheat your air fryer to 380°F for 3 minutes.
2. Halve jalapeños lengthwise and remove seeds with a small spoon for milder heat.
3. Combine softened cream cheese, grated cheddar, and smoked paprika in a bowl until fully incorporated.
4. Fill each jalapeño half with cheese mixture using a small offset spatula.
5. Wrap one bacon slice tightly around each stuffed jalapeño, securing with a toothpick.
6. Brush each wrapped pepper lightly with maple syrup using a pastry brush.
7. Arrange peppers in a single layer in the air fryer basket, ensuring they don’t touch.
8. Air fry at 380°F for 12–14 minutes until bacon is crisp and cheese bubbles.
9. Transfer to a wire rack using tongs and rest for 2 minutes.
10. Garnish with fresh cilantro leaves before serving.
You’ll love the contrast between the crispy bacon exterior and the molten cheese center. The maple glaze caramelizes beautifully against the smoky paprika. Try drizzling with spicy honey or serving alongside a cool avocado crema for next-level flavor.

Air Fryer Crispy Chicken Tenders

Let’s revolutionize your chicken game with these impossibly crispy air fryer tenders. Lock in that golden crunch without the oil bath—your weeknight dinner just got a major upgrade.

Ingredients

• 1 lb chicken tenders, patted dry
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 ½ cups panko breadcrumbs
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp fine sea salt
• ¼ tsp freshly ground black pepper
• Avocado oil spray

Instructions

1. Preheat air fryer to 400°F for 3 minutes.
2. Combine flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper in a shallow dish.
3. Place lightly beaten pasture-raised eggs in a second shallow dish.
4. Add panko breadcrumbs to a third shallow dish.
5. Pat chicken tenders completely dry with paper towels.
6. Dredge each chicken tender in the seasoned flour mixture, shaking off excess.
7. Dip floured tenders into the beaten eggs, allowing excess to drip off.
8. Coat egg-dipped tenders thoroughly in panko breadcrumbs, pressing gently to adhere.
9. Arrange breaded tenders in a single layer in the air fryer basket, leaving space between each piece.
10. Lightly spray tenders with avocado oil spray for maximum crispiness.
11. Air fry at 400°F for 8 minutes.
12. Flip tenders using tongs and spray the second side with avocado oil.
13. Continue air frying for 6-8 minutes until internal temperature reaches 165°F and coating is deep golden brown.
14. Transfer to a wire rack immediately to maintain crisp texture.

Here’s the magic: that panko crust shatters with each bite, revealing perfectly juicy chicken inside. Serve them stacked high with spicy honey drizzle or tuck into brioche buns with crisp slaw for the ultimate crunch experience.

Air Fryer Zucchini Fries

Reinvent your snack game with these crispy, golden zucchini fries. Ready in under 20 minutes using your air fryer. Say goodbye to soggy oven fries forever.

Ingredients

– 2 medium zucchini, cut into ¼-inch batons
– ½ cup all-purpose flour
– 2 pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– ¼ cup grated Parmigiano-Reggiano
– 1 tsp smoked paprika
– ½ tsp garlic powder
– ½ tsp fine sea salt
– ¼ tsp freshly ground black pepper
– Avocado oil spray

Instructions

1. Preheat your air fryer to 400°F for 3 minutes.
2. Pat zucchini batons completely dry with paper towels to ensure maximum crispiness.
3. Place all-purpose flour in a shallow bowl.
4. Add lightly beaten pasture-raised eggs to a second shallow bowl.
5. Combine panko breadcrumbs, grated Parmigiano-Reggiano, smoked paprika, garlic powder, fine sea salt, and black pepper in a third bowl.
6. Dredge each zucchini baton in flour, shaking off excess.
7. Dip floured zucchini into the egg mixture, allowing excess to drip off.
8. Press zucchini firmly into breadcrumb mixture, coating all sides evenly.
9. Arrange coated zucchini in a single layer in the air fryer basket, leaving space between each piece.
10. Lightly mist with avocado oil spray for golden browning.
11. Air fry at 400°F for 12-14 minutes, flipping halfway through cooking time.
12. Check for deep golden brown color and crisp texture before removing.
13. Transfer to a wire rack immediately to prevent steaming and maintain crispness.

Delightfully crunchy outside gives way to tender zucchini inside. The smoked paprika and Parmigiano-Reggiano create a savory umami bomb. Serve alongside garlic aioli or marinara for dipping, or crumble over salads for instant texture upgrade.

Air Fryer Cheesy Pull-Apart Bread

Every party needs this showstopper—flaky, cheesy, pull-apart magic that’s ready in minutes. Elevate your snack game with golden, crispy layers oozing with molten cheese. Seriously, your air fryer just became your best friend.

Ingredients

• 1 (16-ounce) package frozen puff pastry dough, thawed
• 1 cup sharp white cheddar cheese, freshly grated
• ½ cup whole-milk mozzarella cheese, freshly grated
• ¼ cup unsalted European-style butter, melted
• 2 tablespoons fresh chives, finely minced
• 1 teaspoon garlic powder
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Unfold the thawed puff pastry sheet onto a lightly floured surface.
2. Brush the entire surface evenly with 2 tablespoons of melted unsalted European-style butter using a pastry brush.
3. Sprinkle 1 teaspoon garlic powder, ½ teaspoon fine sea salt, and ¼ teaspoon freshly cracked black pepper uniformly over the buttered pastry.
4. Distribute 1 cup sharp white cheddar cheese and ½ cup whole-milk mozzarella cheese evenly across the pastry, leaving a ½-inch border.
5. Roll the pastry tightly into a log, starting from the longer edge, and pinch the seam to seal.
6. Slice the log into 1-inch thick rounds using a serrated knife for clean cuts.
7. Arrange the rounds in a single layer in an air fryer basket lined with parchment paper, spacing them ½ inch apart.
8. Air fry at 375°F for 10–12 minutes, or until the pastry is puffed and deep golden brown.
9. Remove the bread from the air fryer and immediately brush with the remaining 2 tablespoons melted butter.
10. Garnish with 2 tablespoons finely minced fresh chives before serving.

What emerges is a symphony of textures—crispy, flaky exteriors giving way to stretchy, cheesy centers. Serve these warm alongside a zesty marinara dip or crumble them over salads for an indulgent crunch. They’re irresistible straight from the basket, so don’t expect leftovers.

Air Fryer Honey Sriracha Drumsticks

Perfectly crispy, sticky-sweet, and packing just enough heat to keep things interesting—these drumsticks deliver restaurant-quality flavor with minimal cleanup. Pat dry 2 pounds of pasture-raised chicken drumsticks using paper towels, then season generously with Diamond Crystal kosher salt and freshly cracked black pepper.

Ingredients

• 2 pounds pasture-raised chicken drumsticks
• 1 tablespoon Diamond Crystal kosher salt
• 1 teaspoon freshly cracked black pepper
• 1/4 cup raw wildflower honey
• 3 tablespoons Sriracha sauce
• 2 tablespoons tamari
• 1 tablespoon toasted sesame oil
• 2 cloves garlic, microplaned
• 1 tablespoon rice vinegar
• 2 tablespoons cornstarch
• 1 tablespoon avocado oil spray
• 2 tablespoons toasted sesame seeds
• 2 scallions, thinly sliced on the bias

Instructions

1. Pat dry 2 pounds of pasture-raised chicken drumsticks thoroughly with paper towels to ensure maximum crispiness.
2. Season drumsticks evenly on all sides with 1 tablespoon Diamond Crystal kosher salt and 1 teaspoon freshly cracked black pepper.
3. In a medium mixing bowl, whisk together 1/4 cup raw wildflower honey, 3 tablespoons Sriracha sauce, 2 tablespoons tamari, 1 tablespoon toasted sesame oil, 2 cloves microplaned garlic, and 1 tablespoon rice vinegar until fully emulsified.
4. Toss seasoned drumsticks in 2 tablespoons cornstarch until lightly coated, shaking off excess powder.
5. Arrange drumsticks in a single layer in air fryer basket, leaving space between each piece for proper air circulation.
6. Lightly mist drumsticks with avocado oil spray using 3-4 bursts from 6 inches away.
7. Air fry at 400°F for 12 minutes, then flip each drumstick using tongs.
8. Continue air frying at 400°F for another 10-12 minutes until internal temperature reaches 165°F and skin is golden brown and crispy.
9. Brush drumsticks generously with honey-Sriracha glaze using a silicone pastry brush, coating all surfaces.
10. Air fry glazed drumsticks at 400°F for 2-3 minutes until glaze is caramelized and bubbling.
11. Transfer finished drumsticks to serving platter and immediately garnish with 2 tablespoons toasted sesame seeds and 2 tablespoons thinly sliced scallions.

Heavenly sticky glaze crackles against shatteringly crisp skin, while the tender meat falls cleanly from the bone. The sweet heat builds gradually, making these perfect for stacking over jasmine rice or shredding into grain bowls with quick-pickled vegetables.

Air Fryer Avocado Egg Rolls

A viral sensation that’s about to dominate your feed—these crispy avocado egg rolls deliver restaurant-quality crunch with minimal effort. Air frying transforms simple ingredients into golden perfection, making this the ultimate shareable snack for game days or late-night cravings. Get ready for that satisfying crunch with every bite.

Ingredients

• 3 ripe Hass avocados, peeled and diced
• 1/4 cup finely diced red onion
• 2 tablespoons freshly chopped cilantro
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 8 egg roll wrappers
• 1 large pasture-raised egg, lightly beaten
• Avocado oil spray

Instructions

1. Combine diced Hass avocados, red onion, cilantro, lime juice, kosher salt, and black pepper in a medium bowl.
2. Gently fold ingredients together until just combined, being careful not to over-mash the avocado.
3. Lay one egg roll wrapper on a clean surface with one corner pointing toward you.
4. Place 2 tablespoons of avocado filling in the center of the wrapper.
5. Brush the edges of the wrapper with lightly beaten egg using a pastry brush.
6. Fold the bottom corner over the filling, then fold in the side corners tightly.
7. Roll upward firmly to seal, ensuring no air pockets remain inside.
8. Repeat the filling and rolling process with remaining wrappers.
9. Preheat air fryer to 375°F for 3 minutes.
10. Arrange egg rolls in a single layer in the air fryer basket, leaving space between each.
11. Lightly spray all surfaces of the egg rolls with avocado oil.
12. Air fry at 375°F for 8-10 minutes, flipping halfway through cooking.
13. Check for golden brown color and crisp texture before removing from air fryer.
14. Transfer to a wire rack to maintain crispness while cooling slightly.

Remarkably crispy exteriors give way to creamy, tangy avocado filling that stays wonderfully cool inside. The contrast between the hot, crunchy wrapper and cool, rich avocado creates an unforgettable texture experience. Serve immediately with a spicy sriracha mayo or cool ranch dip for the ultimate flavor balance.

Air Fryer Philly Cheesesteak Egg Rolls

Forget everything you thought you knew about egg rolls. This crispy fusion masterpiece transforms Philly cheesesteak into finger-food perfection, delivering that iconic flavor in every golden-browned bite.

Ingredients

– 8 egg roll wrappers
– 1 lb thinly sliced ribeye steak
– 2 tbsp clarified butter
– 1 medium yellow onion, julienned
– 1 green bell pepper, thinly sliced
– 4 slices provolone cheese, quartered
– 2 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1 large pasture-raised egg, lightly beaten
– Avocado oil spray
– 1/4 cup beef broth

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add julienned onion and sliced bell pepper, sautéing for 4-5 minutes until softened and lightly caramelized.
3. Push vegetables to one side and add thinly sliced ribeye steak to the empty space.
4. Sear steak for 2 minutes per side until browned but still slightly pink.
5. Combine steak and vegetables in the skillet, then add Worcestershire sauce, garlic powder, and smoked paprika.
6. Pour in beef broth and cook for 1 minute, allowing the liquid to reduce slightly.
7. Transfer the mixture to a bowl and let cool completely to room temperature.
8. Lay one egg roll wrapper diagonally on a clean surface with a corner pointing toward you.
9. Place 2 tablespoons of the cooled filling in the center, then top with 2 quartered provolone cheese pieces.
10. Brush the edges of the wrapper with lightly beaten egg using a pastry brush.
11. Fold the bottom corner over the filling, then fold in the side corners tightly.
12. Roll upward firmly but gently to create a sealed cylinder, pressing to seal the final edge.
13. Repeat with remaining wrappers and filling.
14. Preheat air fryer to 375°F for 3 minutes.
15. Arrange egg rolls in a single layer in the air fryer basket, leaving space between each.
16. Spray generously with avocado oil spray until evenly coated.
17. Air fry at 375°F for 8-10 minutes, flipping halfway through, until golden brown and crisp.
18. Remove from air fryer and let rest for 2 minutes before serving. A crispy exterior gives way to melty provolone and savory steak in every bite. The tender vegetables provide subtle sweetness that balances the rich beef flavor perfectly. Serve these golden rolls with a side of garlic aioli for dipping or slice them diagonally for an impressive party platter presentation.

Air Fryer Crispy Coconut Shrimp

Haven’t you been scrolling for that perfect crispy seafood fix? Get ready to ditch the deep fryer—this air-fried coconut shrimp delivers maximum crunch with zero greasy aftermath. Transform basic shrimp into golden, tropical bites that’ll have everyone begging for your secret.

Ingredients

– 1 pound large wild-caught shrimp (16/20 count), peeled and deveined with tails intact
– ¾ cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1 cup unsweetened shredded coconut
– 1 teaspoon fine sea salt
– ½ teaspoon smoked paprika
– ¼ teaspoon cayenne pepper
– Avocado oil spray
– ½ cup mango-habanero dipping sauce

Instructions

1. Pat the shrimp completely dry using paper towels.
2. Set up three shallow bowls: place flour in the first, beaten eggs in the second, and combine panko, shredded coconut, sea salt, smoked paprika, and cayenne in the third.
3. Dredge each shrimp in flour, shaking off excess.
4. Dip the floured shrimp into the beaten eggs, allowing excess to drip off.
5. Press the shrimp firmly into the coconut-panko mixture, coating all sides evenly.
6. Arrange coated shrimp in a single layer on a plate and refrigerate for 15 minutes to set the crust.
7. Preheat air fryer to 400°F for 3 minutes.
8. Lightly spray the air fryer basket with avocado oil.
9. Place shrimp in the basket in a single layer, ensuring they don’t touch.
10. Spray the tops of the shrimp with avocado oil.
11. Air fry at 400°F for 8 minutes.
12. Flip shrimp using tongs and spray again with avocado oil.
13. Air fry for an additional 2-3 minutes until deeply golden brown.
14. Transfer to a wire rack immediately to maintain crispness.
15. Serve with mango-habanero dipping sauce.

Glowing golden crusts shatter to reveal juicy, sweet shrimp inside. That coconut-panko combo creates addictive texture contrast—crispy yet subtly sweet. Dunk them in that spicy mango sauce for tropical heat, or stack over citrus slaw for next-level shrimp tacos.

Air Fryer Pizza Rolls

Mouthwatering pizza flavor without the delivery wait—these air fryer pizza rolls transform humble ingredients into crispy, cheesy perfection in under 15 minutes. Forget soggy microwave versions; we’re achieving golden-brown exteriors with molten centers using your favorite air fryer. Modern pizza cravings demand modern solutions.

Ingredients

– 1 package (16 count) refrigerated pizza dough, rolled to ¼-inch thickness
– 1 cup whole-milk low-moisture mozzarella, freshly grated
– ½ cup San Marzano tomato purée
– ¼ cup finely diced pepperoni
– 2 tablespoons extra-virgin olive oil
– 1 teaspoon dried oregano
– ½ teaspoon garlic powder
– ¼ teaspoon crushed red pepper flakes
– Fine sea salt for finishing

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Cut the rolled pizza dough into 16 equal squares using a pizza cutter.
3. Combine tomato purée, oregano, garlic powder, and red pepper flakes in a small bowl.
4. Spoon 1 teaspoon of the tomato mixture onto the center of each dough square.
5. Top each with 1 tablespoon of grated mozzarella and ½ teaspoon of diced pepperoni.
6. Brush the edges of each square lightly with olive oil using a pastry brush.
7. Fold each square diagonally to form triangles, pressing edges firmly to seal.
8. Use fork tines to crimp the sealed edges for a decorative finish and secure closure.
9. Arrange 8 pizza rolls in a single layer in the air fryer basket, ensuring they don’t touch.
10. Air fry at 375°F for 8 minutes, flipping halfway through with tongs.
11. Check for golden-brown coloration and crisp texture before removing.
12. Transfer to a wire rack using a spatula and immediately sprinkle with fine sea salt.
13. Repeat steps 9-12 with remaining pizza rolls.

Golden-brown exteriors shatter to reveal stretchy, molten cheese interiors with balanced tomato acidity and spicy pepperoni notes. Serve immediately with a side of warmed marinara for dipping, or get creative by drizzling with garlic-infused olive oil and fresh basil ribbons for an elevated appetizer presentation.

Air Fryer Sweet Chili Glazed Meatballs

Brace yourself for flavor fireworks that’ll make your taste buds dance. These sweet chili glazed meatballs transform basic ground meat into sticky, caramelized perfection in under 20 minutes. Your air fryer just became your new favorite kitchen weapon.

Ingredients

– 1 pound 80/20 ground beef chuck
– 1 large pasture-raised egg, lightly beaten
– ½ cup panko breadcrumbs
– 3 tablespoons whole milk
– 2 cloves garlic, microplaned
– 1 teaspoon Diamond Crystal kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ cup sweet chili sauce
– 2 tablespoons reduced-sodium soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon toasted sesame oil
– 2 scallions, thinly sliced on bias
– 1 tablespoon toasted sesame seeds

Instructions

1. Preheat air fryer to 375°F for 3 minutes.
2. Combine ground beef, beaten egg, panko, milk, microplaned garlic, salt, and pepper in large bowl.
3. Mix gently with hands until just combined—overmixing creates tough meatballs.
4. Portion mixture into 1½-inch balls using cookie scoop for uniform sizing.
5. Arrange meatballs in single layer in air fryer basket, leaving ½-inch space between each.
6. Air fry at 375°F for 10 minutes, shaking basket halfway through cooking.
7. Whisk sweet chili sauce, soy sauce, rice vinegar, and sesame oil in separate bowl.
8. Brush meatballs generously with glaze mixture using silicone pastry brush.
9. Return to air fryer and cook additional 3 minutes at 375°F until glaze caramelizes and bubbles.
10. Transfer to serving platter and immediately garnish with sliced scallions and toasted sesame seeds.
11. Rest meatballs 2 minutes before serving to allow juices to redistribute. Really, the sticky-sweet glaze creates this incredible caramelized crust that gives way to juicy, tender interiors. Serve them over jasmine rice to catch every drop of that glossy sauce, or skewer them for the ultimate party appetizer that disappears in minutes.

Air Fryer Nacho Cheese Taquitos

Viral-worthy and ridiculously easy, these air fryer taquitos deliver that perfect crunch-to-filling ratio. Get ready for melty, cheesy goodness in under 20 minutes—your new go-to snack is here.

Ingredients

– 8 (6-inch) corn tortillas
– 1 cup sharp cheddar cheese, freshly grated
– 1/2 cup Monterey Jack cheese, freshly grated
– 1/4 cup pickled jalapeños, finely diced
– 2 tablespoons full-fat sour cream
– 1 tablespoon avocado oil
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon garlic powder
– 1/4 teaspoon fine sea salt

Instructions

1. Preheat your air fryer to 375°F for 3 minutes.
2. Combine sharp cheddar cheese, Monterey Jack cheese, pickled jalapeños, sour cream, smoked paprika, garlic powder, and fine sea salt in a medium mixing bowl.
3. Warm corn tortillas in a dry skillet over medium heat for 15 seconds per side until pliable. *Tip: Warming prevents cracking when rolling.*
4. Place 2 tablespoons of cheese mixture along the center of each tortilla.
5. Roll tortillas tightly around filling, securing with toothpicks if needed.
6. Brush each taquito lightly with avocado oil using a pastry brush.
7. Arrange taquitos in a single layer in the air fryer basket, ensuring they don’t touch.
8. Air fry at 375°F for 8-10 minutes, flipping halfway through, until golden brown and crisp. *Tip: Don’t overcrowd—cook in batches for optimal crispness.*
9. Check internal temperature reaches 165°F for food safety. *Tip: Use a digital thermometer for accuracy.*
10. Remove toothpicks carefully before serving.
Melted cheese oozes from these golden cylinders with an audible crunch in every bite. The smoked paprika adds subtle depth while jalapeños provide bright heat bursts. Serve alongside chilled crema for dipping or crumble over a crisp salad for texture contrast.

Summary

Overall, these 20 crispy air fryer recipes are your game day MVP—easy, crowd-pleasing, and perfectly crispy! We hope you try a few, leave a comment with your favorites, and share this roundup on Pinterest to help fellow fans score big on flavor. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.