Buying a Black Friday air fryer? 5 quick and easy recipes to try

And there's even a chocolate cake 

Quick and delicious recipes to air fry this week.

Air Fryer Korean Crispy Chicken Wings

recipe by:Colm O'Gorman

This basic recipe will give you gorgeous wings that you can then toss in your preferred sauce

Servings

4

Preparation Time

 10 mins

Cooking Time

 30 mins

Total Time

 40 mins

Course

 Main

Cuisine

 Korean

Ingredients

• 1kg chicken wings

• 2 tsp baking powder

• 2 tsp potato starch or cornflour

• Salt and pepper

• For the sauce:

• 2 cloves of garlic, grated

• 2 tbsp Gochujang chilli sauce

• 3 tbsp ketchup

• 1 tbsp brown sugar

• 40g honey

• 1 tbsp sesame oil

• 2 tbsp soy sauce

•  

• For the pickles:

• 150ml white wine vinegar

• 5 tbsp caster sugar

• ½ tsp flaky sea salt

• ½ cucumber

• 2 fresh beetroots

• 125g fresh radishes

Method

1. Start by preparing your pickles. Heat the vinegar and sugar in a small pan over a medium heat until the sugar is dissolved. Add the salt. Wash and peel the beetroot, wash and trim the radishes and cucumber. Slice the vegetables as thinly as possible and pop each into an individual bowl. Divide the pickling mixture between the three bowls, covering the vegetables as much as possible. Give them a stir to make sure they are well coated with the pickling liquid and set aside for now.

2. Cut the chicken wings into three sections and discard the tips. Use a kitchen towel to dry the wings. Pop the wings into a bowl and sprinkle over the baking powder and the potato starch or cornflour.

3. Depending upon the model of your air fryer, you may need to cook your wings in two batches. Some air fryers have baskets which rotate like a rotisserie or a paddle that turns the food as it cooks. If you have one of those you can cook the lot in one batch. If your air fryer has a smaller static basket though, you will likely need to cook them in two batches and place just a single layer of wings in the basket, leaving a little space between each one. Cook at 185°C for twenty minutes, tossing them halfway through if you are using a static basket fryer.

4. After twenty minutes, take out your wings and toss them in some salt and freshly ground black pepper. Turn the temperature up to 200°C and pop the wings back in for another five to six minutes. You can put them all back in together now rather than in batches as this last cook is to get them very golden and crispy.

5. Combine all the ingredients for your sauce in a bowl, and when your wings are fully cooked, toss them in the sauce. Serve the wings in a big bowl, scattered with some toasted sesame seeds, and chopped spring onion with your fresh pickles on the side.

Crispy Air Fryer Chicken with quick and easy Flatbreads

recipe by:Colm O'Gorman

Once you make these wraps you'll never want a chicken fillet roll again

Servings

4

Cooking Time

 20 mins

Total Time

 20 mins

Course

 Main

Ingredients

• For the flatbreads:

• 500g flour

• 1 tbsp sugar

• 1 tbsp flaky sea salt

• 7g active dried yeast

• 30ml olive oil

• 180g Greek yoghurt

• 15g parsley, chopped

• 250ml lukewarm water

• For the chicken:

• 4 chicken breasts 

• 12 tbsp panko breadcrumbs

• ½ tsp garlic salt

• ½ tsp cumin 

• salt and pepper 

• 4 eggs, beaten 

• To serve:

• iceberg lettuce

• Mayonnaise and sweet chilli sauce 

Method

1. nto the bowl of a food mixer with the dough hook attached, put your dry ingredients. Pulse to combine and add the olive oil and yoghurt, and water and the parsley. Knead for five minutes until it starts to come away from the sides of the bowl. This quite a wet dough, do not worry. Turn onto a floured work surface and knead for a minute until it comes together. Knead into a sausage shape, cover with cling film and leave to rest for fifteen minutes.

2. For the chicken, mix the breadcrumbs and spices. Drop the chicken into the egg and then the breadcrumbs, pressing it in so that it’s well coated. Put it into the basket of your air fryer and cook for 20 minutes at 180°C. If you are cooking in the oven, cook it at 180°C for thirty minutes. 

3. To cook your flatbreads, cut the dough into four and roll out into a circular shape. Cook on a dry frying pan for two minutes on each side, until it puffs up and has char marks on the bottom. 

4. To serve, slice the chicken and serve with iceberg lettuce, mayonnaise and sweet chilli sauce.