Air Fryer Recipes with BBQ Rub — Chicken, Vegetables & Tofu

An air fryer and a BBQ rub give chicken, vegetables and tofu a seasoned exterior without grilling outdoors. Start here: choose a dish below, explore the five existing recipes and use the separate air fryer tips guide for technical questions.

Need help with temperature, applying rub or preventing burning? See using rub in the air fryer: practical tips. Comparing appliances? Visit BBQ without a garden: oven, grill pan and air fryer.

Choose what to make in your air fryer

Chicken

Two flavour options for wings and thighs.

Vegetables

A seasoned side dish with cauliflower florets.

Tofu

Firm tofu with warm shawarma spices.

Pork

Thin pork belly strips with Jamaican Jerk.

How to use these air fryer recipes

The quantities, temperatures and times below are starting points from the existing recipes, not universal programmes. Size, quantity, starting temperature and appliance affect the result. Follow your air fryer manual for suitable ingredients, loading and accessories.

  • Cut pieces as evenly as possible and leave space for air circulation.
  • Cook in batches if needed; a larger quantity does not automatically mean simply adding more time.
  • Check colour and doneness before the guide time ends. A dark crust does not automatically mean the centre is cooked.
  • Follow the dosage and allergen information on the current packaging. The rub amounts are recipe choices; use less to taste.

With raw chicken, keep raw and cooked ingredients and utensils separate. Measure each piece in the thickest part without touching bone; the chicken recipes below use a minimum internal temperature of 74°C. Also follow current local food safety advice and take vulnerable guests into account.

Korean air fryer chicken wings

For 750 g chicken wings, this recipe uses 30 g Korean BBQ Rub and a thin coating of oil.

  1. Pat the wings dry and apply the oil and rub in a thin, even coating.
  2. Leave space between the wings in the basket. Cook in batches if needed.
  3. Use 180°C for approximately 20–25 minutes as a starting point, turning halfway through.
  4. Check the internal temperature and continue cooking as needed until every piece reaches at least 74°C.
  5. For extra colour, increase briefly to 200°C only if needed, using approximately the final 3 minutes as a maximum guide. Keep checking and skip this step if the spices are already dark.

View the Korean BBQ Rub.

Memphis air fryer chicken thighs

Use 600–750 g chicken thighs with 25–30 g Memphis BBQ Rub. Apply a thin, even coating.

  1. Arrange the thighs in the basket with enough space between them.
  2. Use 170°C for approximately 25–30 minutes as a starting point, turning halfway through.
  3. Check the colour early: a lower temperature can help limit rapid browning, but does not guarantee that the rub will not burn.
  4. Check each piece in the thickest part without touching bone. Continue cooking as needed until it reaches at least 74°C.

Thickness and whether the thighs are bone-in affect the actual cooking time. View the Memphis BBQ Rub.

Tex-Mex air fryer cauliflower

Cut one small cauliflower, approximately 500 g, into evenly sized florets. Toss with one tablespoon of oil and 15 g Tex-Mex BBQ Rub.

  1. Arrange the florets loosely in the basket.
  2. Use 190°C for approximately 15–18 minutes as a starting point.
  3. Shake the basket approximately every 5 minutes and check the colour and texture. Shorten or extend cooking as needed.
  4. Serve with lime and yoghurt or garlic sauce.

View the Smoky Spicy Tex-Mex BBQ Rub.

Shawarma air fryer tofu

Press 400 g firm tofu and cut into evenly sized cubes. Toss with a thin coating of oil and 15 g Shawarma BBQ Rub.

  1. Leave enough space between the cubes for hot air to circulate around them.
  2. Use 190°C for approximately 15–20 minutes as a starting point.
  3. Shake halfway through and check early that the spices are not becoming too dark.
  4. Serve when the outside is coloured to your liking and the tofu has been prepared according to its packaging instructions.

View the Shawarma BBQ Dry Rub.

Jamaican Jerk air fryer pork belly strips

Cut 500 g pork belly into thin, evenly sized strips and use 20 g Jamaican Jerk BBQ Rub.

  1. Check that your appliance is suitable for this fatty preparation and follow its instructions for fat collection and loading.
  2. Use 180°C for approximately 20–25 minutes as a starting point, turning halfway through.
  3. Check frequently: fat and spices can brown quickly. Lower the temperature if needed and stop cooking if the appliance produces unusual smoke.
  4. Do not judge doneness by colour or time alone. Thickness and your appliance determine whether this guide time is sufficient; follow appropriate food safety advice for pork.

This method is for thin strips, not a large piece of pork belly or a guarantee of crispy crackling. View the Jamaican Jerk BBQ Rub.

Turn it into a complete meal

Combine a main dish with a vegetable side and something fresh. Divide the quantities across your menu and adjust them to your guests' appetites and numbers. The recipes above start with different amounts; one full batch of each dish does not automatically serve the same number of people.

Memphis chicken, sweet potato and salad

Choose the Memphis chicken thighs, air fryer sweet potato fries and a fresh salad with cucumber, tomato and lettuce, for example. The salad does not take up any basket space.

Follow each dish's own recipe instructions. Do not automatically add extra rub or salt to the whole meal: the chicken and sweet potato are already seasoned. Memphis and Toscana Fire contain mustard; also check the ingredients in dressings and other additions.

Shawarma tofu with cauliflower

Combine the Shawarma tofu with the Tex-Mex cauliflower. Add bread or rice and a fresh salad as needed. Cook the tofu and cauliflower separately according to their own recipes; their guideline cooking times differ.

Want a fully plant-based meal? Check the tofu, bread, sauces and toppings. For example, choose a plant-based sauce instead of the optional yoghurt sauce with the cauliflower.

One air fryer basket? Cook in stages

  1. Prepare the cold salad ahead and refrigerate it covered. Keep raw chicken, its chopping board and utensils separate from the salad and cooked dishes.
  2. Cook the air fryer side first, in several batches if necessary. Then prepare the main dish according to its own recipe. Allow extra time for every batch, rather than planning around only the shortest recipe time.
  3. Use clean plates and utensils for cooked food. Do not put a previously cooked component in a basket containing raw chicken or raw meat juices. Follow your appliance instructions for safe cleaning between preparations.
  4. If the side has cooled down, reheat it thoroughly before serving as needed. Do not leave cooked food waiting at room temperature for a long time. Cook chicken fully and measure each piece at its thickest part: the chicken recipes in this guide use a minimum internal temperature of 74°C.

These are menu and planning ideas, not a combined, tested air fryer programme. Use each dish's own settings, check doneness and do not overfill the basket to finish everything at once.

Which BBQ rub should you choose for the air fryer?

The amount of rub you enjoy depends on the ingredients, the blend and your taste. The same dosage is not automatically suitable for every dish or product.

Questions about cooking with rub in the air fryer

Can I transfer a BBQ recipe straight to the air fryer?

Do not automatically copy the temperature and time. Use a developed air fryer method and adapt the quantity and loading to your appliance.

Why does the rub become too dark?

Temperature, cooking duration, the amount of rub and the distance from the heating element can all play a part. See the detailed guide to applying rub and preventing burning for targeted checks.

Where can I find oven or grill pan recipes?

Visit BBQ without a garden. That page helps you choose an appliance; this hub focuses on air fryer recipes.