I remember the last time I tried making wings in the air fryer—it was late, and I was half-watching a game, juggling between the match and the kitchen timer. The wings came out so crispy, with that smoky paprika hint lingering just right, but I accidentally left one batch in a bit too long. It wasn’t a disaster though; the extra crunch somehow made it even better, at least to me. That mix of garlic and a touch of hot sauce made every bite feel like a little celebration, even if I was eating solo that night. Somehow, the simplicity of air frying transformed this usually greasy snack into something I didn’t feel guilty about, and I found myself reaching for more, despite knowing I should probably stop.
Why You’ll Love It:
- It’s a healthier spin on wings that still nails the crispy texture we crave.
- The seasoning blends smoky and spicy notes without overwhelming—just enough to keep things interesting.
- It’s simple—and that’s kind of the point; no complicated prep or messy frying involved.
- You can whip these up in under 40 minutes, so even a last-minute craving doesn’t stand a chance.
- Air fryer cooking means less cleanup, which is always a win.
Even if you’re skeptical about air fryer wings, this recipe might surprise you. The crispness rivals deep-fried versions, and the lower calorie count feels like a bonus rather than a compromise.
PrintLow Calorie Chicken Wings Air Fryer
Crispy and flavorful low calorie chicken wings made in the air fryer for a healthier twist on a classic favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
1.5 pounds chicken wings, separated into drumettes and flats
1 teaspoon baking powder (aluminum-free)
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon hot sauce (such as Frank’s RedHot)
1 teaspoon olive oil
Instructions
Preheat the air fryer to 400°F (200°C) for 5 minutes.
Pat the chicken wings dry with paper towels to remove excess moisture.
In a large bowl, combine baking powder, garlic powder, smoked paprika, salt, and black pepper.
Add the chicken wings to the bowl and toss thoroughly to coat evenly with the seasoning mixture.
Lightly spray or brush the air fryer basket with olive oil to prevent sticking.
Arrange the chicken wings in a single layer in the air fryer basket without overcrowding. You may need to cook in batches.
Cook the wings at 400°F (200°C) for 12 minutes.
Flip the wings over and cook for an additional 12 minutes until they are crispy and golden brown.
In a small bowl, mix the hot sauce with the remaining teaspoon of olive oil.
Transfer the cooked wings to a large bowl and toss with the hot sauce mixture until evenly coated.
Serve immediately.
Kitchen Notes:
If you’re new to the air fryer, don’t worry—it’s forgiving. I usually just preheat it while I get the wings ready, and even if you have to cook in batches, it’s not a big deal. Serving these with a simple celery stick and a quick ranch dip turns dinner into a mini event. Sometimes I try tossing the wings in a bit more hot sauce after cooking for an extra kick, but that’s just personal preference. You could swap smoked paprika for regular paprika or add a pinch of cayenne if you like things hotter, though I haven’t tested all these tweaks thoroughly.
FAQ:
Can I make these wings ahead of time? Sure! Store leftovers in the fridge for up to three days and reheat in the air fryer to bring back the crispiness.
What if I don’t have baking powder? It helps with crispiness, but you might get good results without it if you pat the wings very dry.
Can I skip the hot sauce? Yes, just toss the wings with olive oil and extra seasoning instead.
If you’re craving wings but want to keep things light, give this a shot. It’s a little less messy, a little less greasy, but all the flavor you need to satisfy that wing craving.