Air-fryer chicken wings with paprika
Crispy, oil-free wings with a dry rub of paprika and garlic, cooked in 22 minutes in the air fryer.
- Time
- 30 min
- Serving
- 544 kcal
- Ingredients
- ≈ $1.20
- Protein
- 43 g
Ingredients
- 1 Chicken wingspack 900 g ≈ $4.31 250 g
- 2 Paprika 1 g
- 3 Garlic powder to taste
- 4 Salt 2 g
- 5 Ground black pepper to taste
- 6 Sunflower oil 3 ml
- 7 BBQ sauce 15 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut wings at the joint into two pieces, trim the tips; pat *very* dry with paper towels—dry skin crisps best.
Mix paprika, garlic powder, salt, pepper, and oil; coat wings all over.
Preheat air-fryer basket 3 minutes at 400°F (200°C); arrange wings in a single layer, not overlapping.
Cook 12 minutes, shake basket, then 10 more minutes until deep golden-brown.
Serve with barbecue sauce.
Tips
- Why it works
- Pat the wings *very* dry to remove moisture—wet skin steams instead of crisps, even in the air fryer. Use paper towels, not a cloth, to avoid leaving fibers behind.
- Substitutions
- Replace sunflower oil with 3g melted butter for a richer flavor, or skip oil entirely and use 1g extra paprika mixed with 1g cornstarch for a drier, crunchier coat.
- Common mistakes
- Overcrowding the basket traps steam, making wings soggy; check if they’re pale or limp after 12 minutes instead of golden.
- Storing and reheating
- Eat within 2 days; reheat in the air fryer at 350°F (175°C) for 3–4 minutes until crisp again. Freeze cooked wings for 1 month, reheating from frozen.
- Serve with
- Pair with a simple side of steamed green beans or carrot sticks to balance the richness, or serve as a quick snack with celery and ranch dip.
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