“I tripled this recipe and froze some of the breaded cheese—
now I can have warm, gooey mozzarella sticks whenever I want!”
Place ½ cup flour, 2 beaten eggs and 1 cup seasoned
breadcrumbs in three separate shallow bowls. Season the
flour and breadcrumbs with 1 teaspoon kosher salt each. Cut
6 mozzarella cheese sticks in half crosswise; dip in the flour, then
egg, then breadcrumbs. Repeat to coat each again in the flour, egg
and breadcrumbs. Transfer to a parchment-lined baking sheet;
freeze 2 hours. Preheat a 6-quart air fryer to 400 ̊. Coat the
breaded cheese with cooking spray. Add to the air fryer basket in
an even layer and cook, turning halfway through, until crisp and
golden, about 6 minutes. Serve with marinara sauce.
“I will only make wings in the air fryer from now on—it doesn’t smell up
my kitchen like a deep-fryer or dry out the meat like roasting can.
These are crisp but tender and juicy at the same time.”
Preheat a 6-quart air fryer to 350 ̊. Toss 2¼ pounds split chicken
wings with 1 tablespoon vegetable oil and 1 teaspoon each kosher salt
and pepper. Add to the air fryer basket in an even layer and cook until
golden and cooked through, about 10 minutes per side. Increase
the fryer to 400 ̊ and continue cooking until the wings are crisp,
5 to 7 more minutes. Meanwhile, melt 3 tablespoons butter with
¾ cup Buffalo-style hot sauce (such as Frank’s RedHot). Toss the warm
wings with the sauce. Serve with celery sticks and blue cheese dressing.
Preheat a 6-quart air fryer to 350 ̊. Toss ¾ pound
brussels sprouts (trimmed and halved) with
1 tablespoon olive oil and 1 teaspoon each
kosher salt and pepper. Add to the air fryer basket
and cook, stirring halfway though, until tender
and browned, 12 to 14 minutes. Top with
balsamic glaze and grated parmesan.
“Usually brussels sprouts soak up oil like a sponge,
but these get wonderfully crispy with just a bit of oil.
A little fat goes a long way in the air fryer.”
JANUARY/FEBRUARY 2021 ●FOOD NETWORK MAGAZINE 41