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The half-pound of shrimp the recipe calls for fit nicely in the bottom of my fryer’s basket, with room for the air to circulate around and brown it. But it made for a light lunch for two people — if I was cooking for more, I’d want to make a second batch.
Later I tried making chicken wings. Patted dry and air-fried for about 30 minutes, they finished with skin that was deliciously brown and crispy. They fell into the same camp as the shrimp, though — leaving enough space for the air to circulate meant I could only cook about a pound of wings at a time.
While the cooking area of the air fryer is on the small side, the overall footprint is big — about the size of my Instant Pot. And dismantled, the basket takes up about half of the top drawer of my dishwasher, so I found myself handwashing it most of the time.
added by Anonymous 1242 days ago 3 0