Air Fryer Crunch Salmon, Shrimp, Vegetables & Chicken Wings
Featuring a mix of crunchy panko breadcrumbs, aromatic herbs and savory spices, Williams Sonoma’s Air Fryer Crunch mixes are the perfect pairings for chicken, seafood and fresh vegetables. Here are four recipes for easy, crowd-pleasing air fryer dishes that can be made with the Potlatch, Sweet Chili and House Blend Air Fryer Crunch mixes.
Ingredients
- For Air Fryer Crunch chicken wings:
- 1 lb. (500 g) chicken wings
- Kosher salt and freshly ground pepper
- 1/3 cup (40 g) all-purpose flour
- 1 egg, whisked
- 1 cup (90 g) Air Fryer Crunch, plus more as needed
- Olive oil, avocado oil or canola oil spray
- Flaky sea salt for sprinkling (optional)
- Chopped cilantro or parsely for garnish (optional)
- Lemon wedges for serving (optional)
For Air Fryer Crunch shrimp:- 1/3 cup (40 g) all-purpose flour
- 1 egg, whisked
- 1 cup (90 g) Air Fryer Crunch
- Kosher salt and freshly ground pepper
- 1/2 lb. (250 g) shrimp peeled, deveined and patted dry
- Olive oil, avocado oil or canola oil spray
- Flaky sea salt for sprinkling (optional)
- Lemon wedges for serving (optional)
For Air Fryer Crunch salmon:- 1/4 cup (30 g) all-purpose flour
- 1 egg, whisked
- 1/4 cup (20 g) Air Fryer Crunch, plus more as needed
- Kosher salt and freshly ground pepper
- 2 skinless salmon fillets, each about 6 oz. (185 g), patted dry
- Olive oil, avocado oil or canola oil spray
- Flaky sea salt for sprinkling (optional)
- Lemon wedges for serving (optional)
For Air Fryer Crunch vegetables:- 3 to 4 cups assorted raw vegetable pieces, such as bell peppers, onions, zucchini, mushrooms, broccoli florets, or avocado wedges
- 1/2 cup (60 g) flour
- 2 eggs, whisked with 2 Tbs. water
- 1 package Air Fryer Crunch
- Kosher salt and freshly ground pepper
- Olive oil, avocado oil or canola oil spray
Directions
Air Fryer Crunch Chicken Wings
Preheat an air fryer to 350°F (180°C). Lightly season the chicken wings with salt and set aside.
Place the flour, egg and Air Fryer Crunch in separate shallow bowls. Stir a pinch of salt and pepper into the flour. Working with one wing at a time, dip the chicken in the flour, coating evenly and shaking off any excess flour, then dip into the egg, coating evenly and allowing the excess egg to drip off. Finally, coat evenly with the Air Fryer Crunch. Gently press the breading into the chicken and transfer to a wire rack set over a baking sheet.
Lightly spray the wings all over with oil. Liberally spray the fry rack with oil. In batches, place the chicken wings in the fry basket about 1 inch (2.5 cm) apart in a single layer and cook until an instant-read thermometer inserted into the chicken registers 165°F (74°C), about 14 minutes, flipping halfway through the cook time. Sprinkle with flaky sea salt and cover with foil or transfer to a 250°F (120°C) oven to keep warm. Repeat with the remaining chicken wings. If desired, garnish with chopped cilantro or parsley and serve with your favorite creamy dipping sauce and lemon wedges. Serves 2 to 4.
Air Fryer Crunch Shrimp
Preheat an air fryer to 350°F (180°C).
Place the flour, egg and Air Fryer Crunch in separate shallow bowls. Stir a pinch of salt and pepper into the flour. Working with one shrimp at a time, dip the shrimp in the flour, coating evenly and shaking off any excess flour, then dip into the egg, coating evenly and allowing the excess egg to drip off. Finally, coat evenly with the Air Fryer Crunch. Gently press the breading into the shrimp. Transfer the shrimp to a wire rack set over a baking sheet.
Lightly spray the shrimp all over with oil. Liberally spray the fry rack with oil. Working in batches, place the shrimp in the fry basket about 1 inch (2.5 cm) apart in a single layer and cook until an instant-read thermometer inserted into the shrimp registers 145°F (63°C), 5 to 8 minutes, flipping halfway through the cook time. Cover with foil or transfer to a 250°F (120°C) oven to keep warm. Repeat with the remaining shrimp. Sprinkle the shrimp with flaky sea salt and serve with lemon wedges, if desired. Serves 2 to 4.
Air Fryer Crunch Salmon
Preheat an air fryer to 400°F (200°C).
Place the flour, egg and Air Fryer Crunch in separate shallow bowls. Stir a pinch of salt and fresh cracked pepper into the flour. Working with one piece at a time, dip the salmon in the flour, coating evenly and shaking off any excess flour, then dip into the egg, coating evenly and allowing the excess egg to drip off. Finally, coat evenly with the Air Fryer Crunch. Transfer the salmon to a wire rack set over a baking sheet.
Lightly spray the salmon all over with oil. Liberally spray the fry rack with oil. Place the salmon fillets in the fry basket about 1 inch (2.5 cm) apart in a single layer and cook until an instant-read thermometer inserted into the salmon registers 145°F (63°C), 6 to 8 minutes. Sprinkle the salmon with flaky sea salt and serve with lemon wedges, if desired. Serves 2.
Air Fryer Crunch Vegetables
Preheat an air fryer to 400F (180 ̊C).
Cut bell peppers, onions and zucchini into 1/2-inch (12-mm) rings. Cut the mushrooms and broccoli into 1-inch (2.5-cm) pieces. Cut the avocados into wedges.
Place the flour, eggs and Air Fryer Crunch in separate shallow bowls. Stir a pinch of salt and pepper into the flour. Lightly spray and toss the vegetables with cooking spray. Working with one piece at a time, dip the vegetables in the flour, coating evenly and shaking off any excess flour, then dip into the egg, coating evenly and allowing the excess egg to drip off. Finally, coat evenly with the Air Fryer Crunch. Transfer the vegetable pieces to a wire rack set over a baking sheet.
Lightly spray the vegetables all over with oil and liberally spray fry rack with oil. Place 6 to 8 vegetable pieces in a single layer in the fry basket, spaced about 1 inch (2.5 cm) apart. Cook 5 to 6 minutes, flipping the vegetables halfway through cook time. Repeat with the remaining vegetables. Keep warm, covered with foil. Alternatively, keep warm in the oven at 250°F (120°C). Sprinkle with salt and serve. Serves 4 to 6.