The inaugural dish I tried in the Foodi was crispy fried BBQ chicken wings using raw, frozen chicken wings. Initially, it looked fantastic. However, the chicken wings were perfectly cooked at the pressure cooker stage. The amount of time that the Foodi recommends for crisping it up with the Crisper lid (air fryer) is way too long and the end result. I have divided this list into successes and failures.
Success!
- jasmine rice, pressure cooked
- soft boiled eggs, pressure cooked
- Tamari Garlic Roasted Almonds, air fryer
- Beef stew w/ Yukon potatoes, pressure cooked
- hashbrown patties, air fryer
- herbed lamb shoulder, air fryer
- whole roasted herb chicken, pressure cooked/air fryer
- dehydrated apple chips, air fryer/dehydrate setting
- quinoa chocolate cake muffins from box mix
- whole roasted salt and pepper chicken, pressure cooked/air fryer
- chicken stock w/ bay leaf, garlic, carrots, and celery from chicken bones
- pork bone broth using pork neck bones
- whole roasted garlic, air fryer
- reheated lasagna, air fryer
!Fail
- Sriracha BBQ chicken - overcooked & bland; remedy: don't use frozen chicken and marinate it first
- cinnamon apple sauce - too watery (don't use Instant Pot's recipe ratio)
- Air Crisp chickpeas - not crispy
- Air Crisp toasted baguette w/ gouda and garlic butter - cooked/dried out baguette, didn't have the golden brown toasted look of toasted bread
- steamed broccoli - so overcooked I could have blended it into a soup
