These air-fryer blooming onions are tender on the inside with a combination of spices and a slight amount of heat adding to the crispy outside. The creamy sauce is perfect for dipping.

Preheat air fryer to 375°F for 5 minutes. Coat the fryer basket with cooking spray.

Trim stem end off onions and peel the onions (leaving roots intact). Place the onions, root-sides down, on a cutting board and cut down through each onion, stopping 1/4 inch above the roots, to create 16 sections.

Whisk eggs, milk, flour, 1/2 teaspoon paprika, garlic powder, onion powder, 1/4 teaspoon salt and 1/8 teaspoon cayenne in a medium bowl. Place breadcrumbs in another medium bowl.

Dip each onion into the batter, allowing excess to drip off, then dredge in the breadcrumbs to coat completely. (Pull the onion "petals" apart often during the dredging process to make sure you are getting batter and breadcrumbs into every nook and cranny.) Place the onions in the prepared basket and coat with cooking spray. Cook until crispy, 20 to 25 minutes. Sprinkle with the remaining 1/4 teaspoon salt.

Meanwhile, whisk mayonnaise, cocktail sauce and the remaining 1/2 teaspoon paprika and 1/8 teaspoon cayenne in a small bowl. Serve the onions with the dipping sauce.