Air Fryer Spicy Chicken Drumsticks
Spiced chicken drumsticks air-fried until crisp and juicy.
What tongs do better than other tools
Tongs shine when you need to grip rather than scoop. They are useful for turning pieces that would slide off a spatula, lifting pasta or noodles from water, or moving hot items on a tray without tearing them. They also help with quick tossing in a bowl or pan, where a spoon can mash and a fork can snag.
Different heads suit different tasks. Silicone tips are gentler on non-stick pans and softer foods; metal tips are thinner and more precise for searing and grilling. Locking tongs store neatly, but the lock should be easy to operate one-handed. If you do not have tongs, a fish slice or spatula plus a fork can replace them for turning, and a slotted spoon works well for lifting from liquid.
Top picks in Tongs
Pork Tenderloin with Dijon and Tarragon Sauce
Seared pork tenderloin with Dijon and tarragon cream sauce
Côte de Veau à la Crème (Veal Chops with Mushroom Cream Sauce)
Veal chops with creamy mushroom sauce
Air Fryer Chicken Karaage
Crispy karaage made with soy, ginger and garlic marinade.
Beer-Braised Pork Shoulder
Pork shoulder slow-braised in lager with onion and caraway
Schweinshaxe (Roasted Pork Knuckle with Crisp Crackling)
Roasted pork knuckle with garlic, caraway, crisp crackling and gravy
Common tong troubles (and quick fixes)
The classic mistake is squeezing too hard. Crushing food forces out juices and can tear coatings, especially on fish, tofu or breaded items. Use the lightest grip that still feels secure, and turn only when the surface releases naturally.
Another issue is using short tongs over high heat. Steam and splatter travel upwards, so longer tongs give safer distance when frying or grilling. Finally, avoid using metal-tipped tongs on delicate non-stick surfaces, where repeated scraping can damage the coating. Silicone-tipped tongs, or a spatula, are the better match there.
All recipes in Tongs
Blackened Catfish with Remoulade
Spice seared catfish with remoulade made from mayonnaise, Dijon, gherkins and capers
Pan-Seared Pork Chops with Apple Cider Glaze
Golden pork chops with a reduced apple cider glaze, Dijon mustard and thyme
Branzino all’Acqua Pazza (Sea Bass in Tomato and Wine Broth)
Branzino poached with garlic and chilli, finished with olive oil and parsley
Coq au Vin with Pearl Onions
Coq au vin with juicy chicken, bacon, mushrooms and pearl onions in red wine sauce
Chiles Rellenos (Poblano Peppers Stuffed with Black Beans and Sweetcorn)
Roasted poblanos stuffed with black beans and baked in tomato sauce
Chicken Cacciatore (Chicken Braised with Tomato, Red Wine and Olives)
Italian chicken cacciatore simmered in tomato and red wine with olives and rosemary
Pescado al Ajillo (Garlic and Lime Fish with Coriander)
White fish pan-fried and coated in garlic and lime butter with fresh coriander
American Shrimp Tacos
Warm corn tortillas filled with pan-seared prawns, slaw and lime soured cream
Skillet Chicken Piccata (Lemon and Caper Chicken)
Pan-fried chicken breast in a lemon, caper, white wine and butter sauce
Carne Asada Tacos (Grilled Steak Tacos with Tomato Salsa)
Carne asada tacos with marinated skirt steak, lime, onion, coriander and tomato salsa
Spiced Yoghurt Chicken Bowl with Flatbread and Salad
Spiced yoghurt chicken served over flatbread with cucumber, tomatoes, onion and mint
Latin Chicken Traybake with Sweet Potato, Peppers and Lime
Roast chicken thighs with vegetables in aji amarillo, lime and cumin
Choose by the job: turn, toss or serve
For turning in a hot pan, look for tongs with a narrow, well-aligned tip that can slide under an edge and grip without slipping. For tossing salads or noodles, a broader head is often more comfortable and less likely to cut leaves or break strands.
For serving, consider how the food behaves: springy tongs are good for grabbing individual pieces, while scalloped edges help with slippery items like roasted peppers or boiled potatoes. If a recipe involves lifting from liquid, a slotted spoon may be cleaner and less drippy than tongs. If it involves flipping something flat, such as a fillet or pancake, a spatula can be more supportive than a pinch-grip.
Where to look next
Cooking method pairs naturally with tongs because the need for grip changes with the technique: frying, grilling and roasting often benefit from turning and moving food quickly. Difficulty can also help you choose: some methods demand confident handling at high heat, while others are gentle enough that a spoon or spatula works just as well.
Bake
Vegetarian Kapsalon Bowl (Layered Fries with Mushrooms and Gouda)
Layered fries bowl with spiced mushrooms, Gouda and garlic sauce
Grill
Italian Protein Salad with Chicken, Cannellini Beans and Rocket
Chicken and cannellini bean salad with rocket and lemon
No cook
Root Beer Float
Vanilla ice cream topped with chilled root beer
Roast
Agnello al Forno di Pasqua (Easter Roast Lamb with Potatoes)
Italian roast lamb with garlic, rosemary and potatoes
Easy
Spanish-Style Shrimp and Chorizo Skillet
Spanish-style prawn and chorizo skillet in a tomato sauce
Medium
Air Fryer Croquettes
Crisp air-fried croquettes with a beef ragout filling.
Medium
Crema Catalana (Catalan Custard with Caramelised Sugar)
Chilled cinnamon and citrus custard with a caramelised sugar crust
Medium
Air Fryer New York Cheesecake
Rich New York-style cheesecake baked in an air fryer.
Frequently asked questions
Are silicone-tipped tongs always better for non-stick pans?
They are usually safer for the coating because they do not scrape. Metal tongs can still be used carefully, but repeated contact at the same angle can mark or damage some surfaces.
Why do recipes say not to pierce meat when turning?
Piercing can let juices escape and can tear the surface. Tongs grip from the sides, so you can turn without puncturing.
What length of tongs should I use?
Longer tongs give more distance from heat and splatter for frying and grilling. Shorter tongs can feel more precise for serving and salad work.
Can I use tongs instead of a whisk to toss a dressing?
Tongs are good for coating leaves and lifting from the bottom of a bowl, but they do not emulsify. If a recipe needs a smooth, combined dressing, whisk first, then toss with tongs.
What’s the simplest substitute for tongs?
For turning, use a spatula with a fork to steady. For lifting from liquid, use a slotted spoon. For serving, two spoons can work surprisingly well.
Grip is the point
Tongs are most useful when a recipe needs you to handle hot, slippery or delicate food without tearing it. Match the tip material and length to the heat and the pan, and keep the grip light.
