Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Crispy Buffalo Chicken Wings
- 2 Crispy Buffalo Chicken Wings
- 3 Bacon-Wrapped Jalapeño Poppers
- 4 Bacon-Wrapped Jalapeño Poppers
- 5 Loaded Tater Tots
- 6 Loaded Tater Tots
- 7 Zucchini Fries
- 8 Zucchini Fries
- 9 Crispy Potato Skins
- 10 Crispy Potato Skins
- 11 Mozzarella Sticks
- 12 Mozzarella Sticks
- 13 Sweet Potato Fries
- 14 Sweet Potato Fries
- 15 Cacio e Pepe Arancini
- 16 Cacio e Pepe Arancini
- 17 Blooming Onion
- 18 Blooming Onion
- 19 Buffalo Cauliflower Bites
- 20 Buffalo Cauliflower Bites
- 21 Air Fryer Meatballs
- 22 Air Fryer Meatballs
- 23 Mini Tacos
- 24 Mini Tacos
- 25 Crispy Bacon Bits
- 26 Crispy Bacon Bits
- 27 Queso Totchos
- 28 Queso Totchos
- 29 Beer Cheese Dip
- 30 Beer Cheese Dip
- 31 Hot Honey Chicken Tenders
- 32 Hot Honey Chicken Tenders
- 33 Spinach Artichoke Dip
- 34 Spinach Artichoke Dip
- 35 BBQ Chicken Wings
- 36 BBQ Chicken Wings
- 37 Chili Cheese Dip
- 38 Chili Cheese Dip
- 39 Bacon Cheddar Ranch Dip
- 40 Bacon Cheddar Ranch Dip
Crispy Buffalo Chicken Wings
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Check PriceThese wings are absolute game-changers, and I mean that literally! The air fryer gives you that perfect crispy skin we all crave without drowning them in oil, which means you can feel just a tiny bit less guilty about going back for thirds. The secret is patting the wings completely dry before seasoning—I know it seems fussy, but that extra minute makes all the difference between good wings and wings that’ll have your guests asking for the recipe all night long.
What I love most about making these for game day is that they’re ready in half the time it would take to bake them, and your kitchen won’t smell like a deep fryer for three days afterward. Toss them in your favorite buffalo sauce while they’re still piping hot so it gets all sticky and delicious. Serve with plenty of ranch or blue cheese, because let’s be honest, that’s basically a vegetable serving, right?
Ingredients
Method
- Pat the chicken wings completely dry with paper towels, then place them in a large bowl.
- Combine the baking powder, garlic powder, salt, and black pepper, then sprinkle over the wings and toss until evenly coated.
- Preheat the air fryer to 380°F and arrange the wings in a single layer, working in batches if necessary.
- Cook for 12 minutes, then flip the wings and cook for another 12-13 minutes until golden brown and crispy.
- While the wings cook, mix together the buffalo sauce and melted butter in a large bowl.
- Transfer the cooked wings to the bowl with the sauce and toss until completely coated.
- Serve immediately with ranch or blue cheese dressing on the side.
Bacon-Wrapped Jalapeño Poppers
If you want to be the hero of game day, show up with a platter of these bad boys. The combination of creamy, tangy filling with smoky bacon and just the right amount of heat makes these completely irresistible—I’ve watched grown adults hover around the snack table waiting for the next batch. The air fryer crisps up the bacon perfectly while keeping the peppers tender, and unlike baking, you don’t end up with soggy bottoms that fall apart when people try to grab them.
Here’s my mom tip: wear gloves when you’re seeding those jalapeños, or you’ll be reminded of your cooking adventure every time you touch your face for the next few hours. Trust me on this one! I like to prep these the night before and just pop them in the air fryer when guests arrive. They take less than 15 minutes to cook, so you can make them in batches and keep the fresh ones coming all game long.
Ingredients
Method
- Cut each jalapeño in half lengthwise and use a spoon to scoop out the seeds and membranes.
- In a medium bowl, mix together the cream cheese, cheddar cheese, garlic powder, and onion powder until well combined.
- Fill each jalapeño half with the cream cheese mixture, mounding it slightly.
- Wrap each stuffed jalapeño with a half slice of bacon and secure with a toothpick.
- Preheat the air fryer to 370°F and arrange the poppers in a single layer, leaving space between them.
- Cook for 10-12 minutes until the bacon is crispy and browned, flipping halfway through if needed.
- Let cool for 3-4 minutes before serving to avoid any molten cheese burns.
Loaded Tater Tots
This is comfort food at its finest, and honestly, it’s one of those recipes that looks like you spent way more effort than you actually did. Starting with frozen tater tots means this comes together in minutes, but piling them high with all your favorite loaded potato toppings transforms them into something really special. The air fryer gets those tots incredibly crispy on the outside while staying fluffy inside—way better than anything you’d get from the oven.
The beauty of this recipe is that it’s completely customizable based on what your crowd loves or what you already have in the fridge. I always make sure to add the cheese during the last few minutes of cooking so it gets perfectly melted and gooey without burning. Set out some extra toppings on the side and let everyone customize their own portion—it keeps people happy and means less work for you during the game!
Ingredients
Method
- Preheat the air fryer to 400°F and spray the basket with cooking spray.
- Add the frozen tater tots in a single layer and cook for 12-15 minutes, shaking the basket halfway through, until golden and crispy.
- Sprinkle the shredded cheddar cheese evenly over the cooked tater tots and return to the air fryer for 2-3 minutes until the cheese is melted.
- Transfer the loaded tots to a serving platter and immediately top with crumbled bacon.
- Add dollops of sour cream across the top, then sprinkle with green onions and black olives.
- Season with salt to taste and serve immediately while hot and crispy.
Zucchini Fries
These crispy zucchini fries are my secret weapon for sneaking veggies into game day spreads—they disappear faster than the chicken wings! The air fryer transforms ordinary zucchini into golden, crunchy sticks with a perfectly seasoned coating that rivals any restaurant version. I love that they’re ready in under 15 minutes, which means you can whip up batch after batch without breaking a sweat, even when the house is full of hungry fans.
The key to getting that perfect crispy exterior is making sure you pat the zucchini sticks completely dry before coating them. Any excess moisture will steam instead of crisp, and nobody wants soggy fries! Serve these beauties with marinara sauce or ranch dressing, and watch even the pickiest eaters come back for seconds.
Ingredients
Method
- Pat the zucchini sticks completely dry with paper towels to remove all excess moisture.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Dredge each zucchini stick in flour, then dip in egg, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Spray the air fryer basket with cooking spray and arrange zucchini fries in a single layer, making sure they don't touch.
- Spray the tops of the zucchini fries lightly with cooking spray and air fry at 400°F for 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Serve immediately with marinara sauce or ranch dressing for dipping.
Crispy Potato Skins
There’s something absolutely irresistible about crispy potato skins loaded with all your favorite toppings, and the air fryer makes them incredibly easy to pull off. I used to dread making these because traditional oven-baking took forever and heating up the whole kitchen for one appetizer felt excessive. Now I can get that same restaurant-quality crispiness in half the time, with the potato shells turning out perfectly golden and sturdy enough to hold all those delicious toppings.
The beauty of potato skins is that you can prep them earlier in the day and just pop them in the air fryer when guests arrive. I always make extra because they’re the first thing to vanish from my appetizer spread—there’s just something about that combination of crispy potato, melted cheese, and savory bacon that keeps everyone coming back to the table during commercial breaks.
Ingredients
Method
- Pierce potatoes with a fork and microwave on high for 10-12 minutes until tender, turning halfway through, then let cool for 10 minutes.
- Cut each potato in half lengthwise and scoop out most of the flesh, leaving about 1/4-inch of potato attached to the skin.
- Brush the inside and outside of each potato skin with olive oil and sprinkle with salt, pepper, and garlic powder.
- Place potato skins in the air fryer basket skin-side down and cook at 380°F for 8-10 minutes until crispy.
- Flip the skins over and fill each with shredded cheddar cheese and crumbled bacon, then air fry for an additional 3-5 minutes until cheese is melted and bubbly.
- Remove from air fryer and top each potato skin with a dollop of sour cream and sprinkle with sliced green onions before serving.
Mozzarella Sticks
Homemade mozzarella sticks seemed impossible to me until I discovered the air fryer method—now they’re my go-to crowd-pleaser for every single party. The secret is freezing them before cooking, which gives you that perfect cheese pull without the dreaded cheese explosion all over your air fryer basket. These come out with an incredibly crispy, golden coating that shatters when you bite into it, revealing that gorgeous melty cheese inside.
I’ve tried just about every mozzarella stick variation out there, and the double-breading technique I use here makes all the difference. It creates an extra-thick coating that protects the cheese and gives you maximum crunch. Pair these with warm marinara sauce for dipping, and you’ll have guests asking for the recipe all night long. Fair warning though: you might want to make a double batch because these never last as long as you think they will!
Ingredients
Method
- Cut each mozzarella string cheese stick in half to create 24 shorter pieces, then place them on a parchment-lined baking sheet and freeze for at least 1 hour.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese, garlic powder, oregano, and salt.
- Working with frozen cheese sticks, dredge each in flour, dip in egg, coat with breadcrumb mixture, then dip in egg again and coat with breadcrumbs a second time for a double coating.
- Place double-breaded mozzarella sticks back on the baking sheet and freeze for an additional 30 minutes to ensure they stay intact during cooking.
- Spray the air fryer basket with cooking spray and arrange frozen mozzarella sticks in a single layer without touching, then spray the tops lightly with cooking spray.
- Air fry at 390°F for 6-8 minutes until golden brown and crispy, working in batches if necessary, and serve immediately with warm marinara sauce.
Sweet Potato Fries
These crispy sweet potato fries are about to become your new game day obsession! The air fryer works absolute magic here, giving you that perfect golden exterior with a tender, creamy center—without drowning them in oil. I love how they come out consistently crispy on all sides, which is honestly pretty tough to achieve in a regular oven. The secret is cutting them into even-sized sticks and not overcrowding the basket, which I know is tempting when you’re feeding a crowd, but trust me on this one.
What really makes these stand out is the simple seasoning blend that lets the natural sweetness shine through while adding just enough savory notes to keep everyone reaching for more. They’re also one of those rare appetizers that both kids and adults get excited about, and they pair beautifully with just about any dipping sauce you have on hand. I usually make a double batch because they disappear faster than you’d think!
Ingredients
Method
- Pat the sweet potato sticks completely dry with paper towels to remove excess moisture.
- In a large bowl, toss the sweet potato sticks with olive oil until evenly coated.
- Add garlic powder, paprika, salt, black pepper, and cayenne pepper, tossing until the fries are evenly seasoned.
- Preheat the air fryer to 380°F for 3 minutes.
- Arrange the fries in a single layer in the air fryer basket, working in batches if necessary to avoid overcrowding.
- Cook for 18-20 minutes, shaking the basket every 5 minutes to ensure even cooking, until the fries are golden brown and crispy.
- Serve immediately with your favorite dipping sauce.
Cacio e Pepe Arancini
If you want to seriously impress your guests, these Italian rice balls are your secret weapon. Arancini might sound fancy, but they’re actually pretty straightforward to make, especially when the air fryer does most of the heavy lifting. The classic cacio e pepe flavors—that gorgeous combination of sharp Pecorino Romano and cracked black pepper—transform simple risotto into these incredibly indulgent, crispy-on-the-outside, creamy-on-the-inside bites. The air fryer gets them perfectly golden and crunchy without the mess and hassle of deep frying.
I absolutely love serving these because they feel restaurant-quality but come together with ingredients you probably already have in your kitchen. The key is making sure your risotto is completely cooled before you start forming the balls, otherwise they’ll fall apart on you. These are best served hot, so I time them to come out of the air fryer just as guests start arriving—the aroma alone will have everyone hovering around your kitchen!
Ingredients
Method
- Prepare the risotto by adding arborio rice to a large saucepan and gradually adding warm broth, one ladle at a time, stirring constantly until the liquid is absorbed before adding more, about 20-25 minutes total.
- Once the rice is creamy and tender, remove from heat and stir in butter, Pecorino Romano cheese, black pepper, and one beaten egg until well combined.
- Spread the risotto on a baking sheet and refrigerate for at least 2 hours or until completely cooled and firm.
- Form the chilled risotto into 2-inch balls using your hands, placing them on a parchment-lined baking sheet.
- Set up a breading station with three shallow bowls: one with flour, one with the remaining 2 beaten eggs, and one with breadcrumbs.
- Roll each rice ball first in flour, then dip in egg, and finally coat thoroughly with breadcrumbs.
- Preheat the air fryer to 375°F and spray the basket with cooking spray.
- Place arancini in a single layer in the air fryer basket, spray the tops with cooking spray, and cook for 12-15 minutes, turning halfway through, until golden brown and crispy.
- Let cool for 3-4 minutes before serving.
Blooming Onion
Yes, you can absolutely make that iconic restaurant blooming onion right in your air fryer, and it’s going to blow your mind how well it turns out! This showstopper appetizer looks incredibly impressive on the table, and your guests will never guess how much easier it is to make at home than they’d think. The air fryer version gives you all that crispy, seasoned goodness with a fraction of the oil, and honestly, I think the texture is even better because it’s not greasy at all. The petals come out perfectly crisp while the center stays sweet and tender.
The “blooming” technique does take a little patience—you’ll want to use a sharp knife and take your time with the cuts—but it’s actually kind of therapeutic once you get into the rhythm of it. I like to serve this family-style right in the center of the table with a big bowl of dipping sauce, and it becomes this fun, interactive appetizer where everyone pulls off their own petals. Fair warning: you might want to make two because one blooming onion never seems to be enough!
Ingredients
Method
- Cut off the top 1/2 inch of the onion and peel away the papery skin, leaving the root end intact to hold the onion together.
- Place the onion cut-side down and make vertical cuts from the top down to within 1/2 inch of the root, making 12-16 evenly spaced cuts around the onion.
- Make additional cuts between each section to create more petals, being careful not to cut through the root.
- Gently separate the petals and soak the entire onion in buttermilk for 15 minutes.
- In a large bowl, combine flour, paprika, garlic powder, onion powder, cayenne pepper, oregano, salt, and black pepper.
- Remove the onion from buttermilk, letting excess drip off, and dredge it thoroughly in the seasoned flour mixture, making sure to get coating between all the petals.
- Dip the onion back into the buttermilk briefly, then coat again with the flour mixture for a double coating.
- Preheat the air fryer to 350°F and spray the basket generously with cooking spray.
- Place the onion in the air fryer basket root-side up and spray the entire onion generously with cooking spray.
- Cook for 20-25 minutes, spraying with additional cooking spray halfway through, until the onion is golden brown and crispy.
- Carefully remove from the air fryer and let rest for 5 minutes before serving with your favorite dipping sauce.
Buffalo Cauliflower Bites
These crispy little nuggets are the perfect answer when you need something that’ll satisfy both your vegetarian friends and the die-hard buffalo wing fans in your crew. The air fryer transforms ordinary cauliflower into golden, crispy bites with a fraction of the oil you’d use for traditional wings. I love making a double batch because they disappear faster than you’d think – even kids who normally turn their noses up at veggies can’t resist these!
The secret is getting that coating really crispy while keeping the cauliflower tender inside. Make sure you shake the basket halfway through cooking, and don’t overcrowd it or you’ll end up with soggy bites instead of that perfect crunch. Serve them with plenty of ranch or blue cheese dressing and extra napkins – things are about to get deliciously messy!
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Ingredients
Method
- Preheat air fryer to 375°F.
- In a large bowl, whisk together flour, water, garlic powder, salt, and pepper until smooth.
- Dip cauliflower florets into the batter, shaking off excess, and place in a single layer in the air fryer basket sprayed with cooking spray.
- Air fry for 12 minutes, shaking the basket halfway through, until golden and crispy.
- In a separate bowl, mix buffalo sauce and melted butter, then toss the cooked cauliflower in the sauce.
- Return sauced cauliflower to air fryer for 3 more minutes to set the coating.
- Serve immediately with ranch or blue cheese dressing.
Air Fryer Meatballs
Game day meatballs are practically mandatory, and the air fryer makes them so much easier than standing over a hot stove or heating up your whole kitchen with the oven. These come out perfectly browned on the outside and juicy on the inside every single time. I usually make these the night before and just reheat them in the air fryer before guests arrive – it’s one less thing to worry about on party day.
The beauty of air fryer meatballs is how evenly they cook without any flipping or fussing. You can toss them in marinara for classic Italian-style, coat them in BBQ sauce, or go with a sweet and tangy glaze. Pro tip: line your air fryer basket with parchment paper for the easiest cleanup ever. Your future self will thank you when you’re tired after the party!
Ingredients
Method
- In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, pepper, and parsley until just mixed.
- Roll mixture into 1.5-inch meatballs and place on a plate.
- Preheat air fryer to 380°F and spray the basket with cooking spray.
- Arrange meatballs in a single layer in the air fryer basket, working in batches if needed.
- Air fry for 10-12 minutes, shaking the basket halfway through, until meatballs are browned and reach an internal temperature of 160°F.
- Let rest for 2-3 minutes before serving with your favorite sauce.
Mini Tacos
These little guys are absolute crowd-pleasers and so much fun to eat during the game. The air fryer gets the tortillas perfectly crispy without deep frying, and they’re just the right size for popping in your mouth between plays. I love setting up a taco bar with all the toppings so everyone can customize their own – it turns into a fun interactive appetizer that keeps people coming back for more.
The key is using small flour or corn tortillas and not overfilling them, or they’ll fall apart when you try to stand them up in the air fryer. I use a taco rack designed for air fryers, but if you don’t have one, you can carefully lean them against each other. They’ll stay warm for a good 15 minutes after cooking, which gives you time to make multiple batches without stress.
Ingredients
Method
- In a skillet over medium heat, cook ground beef until browned, then drain excess fat.
- Add taco seasoning and water to the beef, simmer for 3-4 minutes until thickened, then set aside.
- Preheat air fryer to 375°F.
- Fill each tortilla with 2 tablespoons of taco meat and a sprinkle of cheese, then fold in half.
- Spray both sides of tacos lightly with cooking spray and place in air fryer basket standing up or in a taco rack.
- Air fry for 6-8 minutes until tortillas are golden and crispy.
- Remove carefully and top with tomatoes, lettuce, and sour cream before serving.
Crispy Bacon Bits
These aren’t your average salad topper bacon bits – these are chunky, extra-crispy bacon pieces that’ll disappear faster than touchdowns in the fourth quarter! The air fryer transforms regular bacon into perfectly crunchy little bites with a fraction of the mess and none of the splattering oil. I love making a double batch because they’re perfect for sprinkling on loaded potato skins, tossing into dips, or honestly, just grabbing by the handful when no one’s looking.
The secret is cutting the bacon before cooking and not overcrowding your air fryer basket. Trust me on this – give those pieces room to breathe and they’ll reward you with that restaurant-quality crispiness we’re all after. Plus, your kitchen won’t smell like bacon grease for three days, which is a total win in my book!
Ingredients
Method
- Cut the bacon strips into 1/2-inch pieces using kitchen scissors or a sharp knife.
- Preheat your air fryer to 350°F for 3 minutes.
- Arrange bacon pieces in a single layer in the air fryer basket, making sure they don't overlap.
- Cook for 8-12 minutes, shaking the basket every 4 minutes, until bacon reaches desired crispiness.
- Remove bacon bits and place on a paper towel-lined plate to drain excess grease.
- If desired, toss warm bacon bits with brown sugar and spices while still hot, then serve immediately or store in an airtight container.
Queso Totchos
If nachos and tater tots had a baby at a game day party, this would be it! Queso totchos are my secret weapon when I need to feed a crowd of hungry fans who want something more exciting than the same old chips and dip. The air fryer gets those tater tots impossibly crispy on the outside while keeping them fluffy inside, creating the perfect foundation for all that melty cheese and toppings. This is the kind of appetizer that makes people hover around the kitchen asking when the next batch will be ready.
The beauty of this recipe is that it’s completely customizable based on what your crew likes. I always make sure to get the tots extra golden before adding toppings – that crunch factor is what sets these apart from ordinary loaded tots. And yes, using real queso cheese sauce instead of just shredded cheese is absolutely worth it for that creamy, dreamy coating that gets into every nook and cranny.
Ingredients
Method
- Preheat the air fryer to 400°F for 5 minutes.
- Spray the air fryer basket with olive oil and arrange tater tots in a single layer (work in batches if needed).
- Cook tater tots for 15-18 minutes, shaking the basket halfway through, until golden and extra crispy.
- Transfer cooked tots to an oven-safe serving dish or leave in air fryer-safe pan.
- Top the crispy tots with cooked meat, then drizzle generously with warm queso cheese sauce.
- Add diced tomatoes and jalapeño slices on top.
- Return to air fryer for 2-3 minutes at 350°F just to warm the toppings.
- Remove and garnish with dollops of sour cream, green onions, and fresh cilantro before serving immediately.
Beer Cheese Dip
This warm, velvety beer cheese dip is what I make when I want to look like a total rockstar without actually spending hours in the kitchen. The air fryer heats it up perfectly and keeps it at that ideal gooey consistency that makes everyone go back for just one more pretzel bite (which we all know turns into five). I started making this after a trip to Wisconsin, and now it’s the most requested item on my game day menu – people literally text me before parties to make sure I’m bringing it.
The key is using a good beer that you’d actually drink, not that questionable can that’s been in the back of your fridge since last summer. The flavor really comes through, and it pairs beautifully with the sharp cheddar. I love serving this in a small oven-safe dish right in the air fryer basket, then just pulling it out and setting it on the table with some soft pretzels, veggies, and cubed bread for dipping.
Ingredients
Method
- In a mixing bowl, toss the shredded cheddar cheese with flour until evenly coated.
- In an air fryer-safe baking dish (6-7 inch), combine the cream cheese cubes, beer, Dijon mustard, Worcestershire sauce, garlic powder, cayenne pepper, and salt.
- Preheat air fryer to 320°F.
- Place the dish in the air fryer and cook for 5 minutes, then carefully remove and stir well.
- Add the flour-coated cheddar cheese to the dish and stir to combine.
- Return to air fryer and cook for an additional 8-10 minutes, stirring every 3 minutes, until cheese is completely melted and smooth.
- Let the dip cool for 2-3 minutes to thicken slightly, then serve warm with soft pretzels, tortilla chips, or fresh vegetables.
Hot Honey Chicken Tenders
These crispy golden tenders are about to become your new game day MVP! The air fryer gives them that perfect crunch without all the mess of deep frying, and the hot honey glaze hits that sweet-spicy combo that keeps everyone coming back for more. I love making a double batch because they disappear faster than you’d think—even the picky eaters can’t resist them.
The secret is getting the coating really well-seasoned and giving the tenders enough space in the air fryer basket so they crisp up evenly. Don’t skip the step of letting them rest for a few minutes after cooking—it helps the coating set up perfectly. Serve them with extra hot honey on the side and watch them vanish!
Ingredients
Method
- Preheat air fryer to 400°F for 5 minutes.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
- Dredge each chicken tender in flour, dip in egg, then coat thoroughly with the seasoned panko mixture, pressing to adhere.
- Spray the air fryer basket with cooking spray and arrange tenders in a single layer, not touching.
- Spray the tops of the tenders lightly with cooking spray and air fry for 10-12 minutes, flipping halfway through, until golden brown and internal temperature reaches 165°F.
- While tenders cook, whisk together honey and hot sauce in a small bowl.
- Drizzle the hot honey over the cooked tenders or serve on the side for dipping.
Spinach Artichoke Dip
This creamy, cheesy dip is the one appetizer that works for absolutely everyone at the party. The air fryer heats it through perfectly and gives you that gorgeous bubbly, golden top without heating up your whole kitchen. I’ve been making this version for years, and it’s become the recipe friends always request when we’re hosting.
The beauty of making this in the air fryer is you can prep it ahead, keep it in the fridge, and then just pop it in when guests arrive. It comes out hot and perfectly melted in half the time of a traditional oven. Serve it with tortilla chips, pita chips, or crusty bread—honestly, people will eat it with whatever’s nearby!
Ingredients
Method
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth and well blended.
- Stir in 3/4 cup mozzarella cheese, 1/4 cup Parmesan cheese, chopped artichoke hearts, spinach, garlic, onion powder, salt, and pepper until evenly combined.
- Transfer mixture to an air fryer-safe baking dish that fits in your air fryer basket, spreading it into an even layer.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Place the dish in the air fryer basket and cook at 350°F for 12-15 minutes, until the dip is hot throughout and the cheese on top is melted and golden brown.
- Let cool for 5 minutes before serving with your favorite dippers.
BBQ Chicken Wings
Forget ordering wings—these homemade BBQ beauties are so much better and way easier than you think. The air fryer works absolute magic here, rendering out the fat and crisping up the skin while keeping the meat juicy and tender. No splattering oil, no smoky kitchen, just perfectly cooked wings with minimal cleanup.
I like to season them well before cooking and then toss them in BBQ sauce right at the end so the sauce gets a little caramelized but doesn’t burn. The key is not overcrowding your air fryer basket—cook them in batches if you need to. Trust me, it’s worth the extra few minutes for wings that are crispy all over.
Ingredients
Method
- Pat the chicken wings completely dry with paper towels, then place them in a large bowl and toss with olive oil.
- In a small bowl, combine garlic powder, onion powder, smoked paprika, salt, and pepper, then sprinkle over wings and toss to coat evenly.
- Preheat air fryer to 380°F and arrange wings in a single layer in the basket, working in batches if necessary.
- Air fry for 22-25 minutes, flipping the wings halfway through, until skin is crispy and golden and internal temperature reaches 165°F.
- While wings cook, whisk together BBQ sauce, honey, and apple cider vinegar in a large bowl.
- Transfer cooked wings to the bowl with BBQ sauce and toss until completely coated.
- Return sauced wings to the air fryer for 2-3 minutes at 400°F to caramelize the sauce slightly, then serve immediately.
Chili Cheese Dip
This is hands-down the easiest appetizer you’ll ever make, and it disappears faster than any other dish I bring to game day parties. The air fryer transforms this simple dip into something magical—the edges get perfectly crispy and golden while the center stays molten and gooey. I love that you can make this directly in a small baking dish that fits your air fryer basket, which means one less pot to wash while you’re trying to enjoy the game!
The secret is using quality ingredients and not skimping on the cheese—this isn’t the time to hold back. I always keep the ingredients stocked in my pantry because my kids request this constantly, and it’s become my go-to when friends text asking what they can bring over. Serve it with sturdy tortilla chips that can handle all that cheesy goodness without breaking, and watch it vanish in minutes.
Ingredients
Method
- Preheat air fryer to 350°F.
- In a bowl, mix together softened cream cheese, sour cream, garlic powder, and cumin until smooth.
- Spread the cream cheese mixture into the bottom of an air fryer-safe baking dish, then layer the chili on top.
- Sprinkle shredded cheddar cheese and green chiles evenly over the chili layer.
- Place the dish in the air fryer basket and cook for 10-12 minutes until cheese is melted and bubbly with golden edges.
- Let cool for 2-3 minutes before serving with tortilla chips.
Bacon Cheddar Ranch Dip
If you’re looking for that one appetizer that’ll have everyone asking for the recipe, this is it. The combination of crispy bacon, sharp cheddar, and ranch seasoning creates this incredible savory flavor that’s absolutely addictive. What I love most about making this in the air fryer is how it creates this amazing texture—the top gets beautifully browned and slightly crunchy while everything underneath stays creamy and warm. It’s like the best of both worlds!
I make the bacon right in the air fryer first, then use the same dish for the dip, which saves so much time on busy game days. This dip is rich enough that a little goes a long way, but trust me, people will keep coming back for more. Pair it with everything from chips to veggie sticks to pretzels—it works with whatever you have on hand. Pro tip: make a double batch because you’ll wish you had when the first dish is gone by halftime!
Ingredients
Method
- Cook bacon in the air fryer at 400°F for 8-10 minutes until crispy, then chop into small pieces.
- In a mixing bowl, combine softened cream cheese, sour cream, and ranch seasoning until well blended and smooth.
- Fold in 1.5 cups of the shredded cheddar cheese, chopped bacon (reserve some for topping), and green onions.
- Transfer mixture to an air fryer-safe baking dish and smooth the top.
- Sprinkle remaining cheddar cheese, mozzarella cheese, and reserved bacon pieces over the top.
- Air fry at 350°F for 10-12 minutes until the cheese is melted and the top is golden brown.
- Let stand for 5 minutes before serving with chips, crackers, or vegetables.
