Nine packs. Three lines, three regions each. Same brine-first method underneath every one of them, because juicy is not a flavour, it is the baseline. What changes is what you taste once the chicken is already good.
Here is the whole map, and what each one actually tastes like.
The Crispy line
Built for a dry, craggy surface and a loud first bite. Bone-in pieces, 190 to 200°C (375 to 390°F), 22 to 28 minutes, flipped once.
Amritsari Crunch (Indian)
Named for Amritsar in Punjab, where ajwain-heavy fried batter is street-food standard. Ajwain, or carom seed, is the whole personality here: sharp, herbal, a bit like thyme with the volume turned up. Behind it sits black pepper, ground coriander and amchur, which is dried green mango and brings a clean sourness. Tangy, savoury, more aromatic than hot.
Shawarma Crisp (Arabian)
The spice profile of Levantine spit-roasted shawarma, moved into a basket. Warm and rounded rather than sharp: cumin and coriander doing the heavy lifting, cinnamon and a whisper of clove underneath, paprika for colour, black lime for a dry citrus edge. It smells like a late-night counter, which is the point.
Nashville Hot Crisp (American)
From Nashville, Tennessee, where hot chicken means cayenne and a fair amount of it. Big cayenne heat cut with brown sugar and garlic, so it lands sweet before it bites. Our hottest pack and unapologetic about it. Serve it the traditional way, on white bread with pickles, and let the bread do its job.
The Grilled line
Lower and slower on the surface, more about marinade depth than crust. Boneless thighs or breast at 190°C (375°F) for 15 to 20 minutes, or bone-in at 190 to 200°C.
Tandoori-Style (Indian)
Tandoori chicken is traditionally cooked in a clay tandoor after a yoghurt-and-spice marinade. We are not going to pretend a basket is a tandoor, but the flavour travels. Kashmiri chilli for deep red colour without much heat, ginger, garlic, garam masala, a little lemon. Ours leans on the brine instead of the yoghurt, so you get the seasoning through the meat without the marinade sliding off in the fryer.
Shish Tawook (Arabian)
The Levantine grilled chicken skewer, usually built on garlic, lemon and yoghurt with mild warm spice. Gentle and bright, the least aggressive pack we make, and the one that disappears fastest at a table with children at it. Garlic-forward, sour, barely any heat. Wraps beautifully.
Memphis Dry Rub (American)
Memphis barbecue has a long habit of finishing meat with a dry rub rather than drowning it in sauce, and that suits an air fryer perfectly. Smoked paprika, brown sugar, mustard powder, black pepper, a little celery seed. Smoky, faintly sweet, savoury all the way down. No sauce required, though nobody will stop you.
The Wings line
Small pieces, hot and fast. 200°C (390°F) for 20 to 24 minutes, flipped once, single layer, no exceptions.
Chettinad Pepper Wings (Indian)
Chettinad cooking comes from the Chettinad region of Tamil Nadu and is known for its serious use of black pepper alongside fennel, star anise and curry leaf. That is a fantastic combination on a wing. Peppery rather than chilli-hot, with a liquorice-adjacent aroma from the fennel and star anise and a savoury lift from the curry leaf. If you think you do not like pepper, you have not had this much of it at once.
Za’atar Lemon Wings (Arabian)
Za’atar is a family of blends, not a single recipe, built on dried thyme or oregano-family herbs with sumac and toasted sesame. Every household in the region makes it slightly differently. Sumac is the star: tart, fruity, purple-red, and it does for these wings what a squeeze of lemon does for everything else. Herbal, nutty, sour, almost no heat.
Buffalo Wings (American)
Named for Buffalo, New York, and defined by cayenne hot sauce cut with butter. Sharp, vinegary heat that hits the front of your mouth and leaves. Ours comes as a dry blend plus a sauce sachet you toss the wings in the second they leave the basket, while the skin is still hot enough to grab it. Celery and blue cheese optional. Napkins are not.
And the dips
Three mixes, one per region, because a dip is a flavour decision and not an afterthought. A cool mint and coriander chutney mix for the Indian packs. A toum-style garlic mix, the Lebanese garlic and lemon emulsion, for the Arabian ones. A buttermilk ranch for anything American. Each one whisks into curd, yoghurt or mayo in about a minute.
Where to start
If you have never cooked chicken you were proud of, start with Memphis Dry Rub on bone-in thighs. Forgiving cut, forgiving flavour, hard to get wrong. If you want the one people ask about, it is Chettinad. If you want to find your limit, Nashville is waiting.
All nine brine first. All nine finish at 74°C / 165°F. Everything else is just how you want to spend the flavour.