Air Fryer Pumpkin Wedges with Chilli Honey (20 Minutes)
Crisp air fryer pumpkin wedges tossed in smoked paprika and finished with a sticky chilli-honey drizzle. 20 minutes, no deep frying.
Method
- Heat the air fryer to 400°F (200°C). Lightly spray the basket with oil.
- Pat the pumpkin wedges dry, then toss in a large bowl with the olive oil, cornstarch, smoked paprika, garlic powder, salt and black pepper until evenly coated.
- Arrange the wedges in a single layer in the basket. Air fry for 12 minutes, shaking the basket halfway, until the edges are golden and crisp.
- While they cook, warm the honey with the chilli flakes in a small pan or in the microwave for 20 seconds.
- Pile the hot wedges on a plate, drizzle with the chilli honey (and melted butter if using) and scatter extra chilli flakes on top. Serve right away.
Microwave times are for a 1,000 W microwave, the usual US size. In an 800 W microwave (common in the UK and Europe) add about a quarter more time; at 1,200 W check a little early.
Crisp air fryer pumpkin wedges tossed in smoked paprika and finished with a sticky chilli-honey drizzle. 20 minutes, no deep frying.
Nutrition per serving
- Calories
- 155 kcal
- Protein
- 2 g
- Carbs
- 32 g
- Fat
- 4 g
- Fibre
- 4 g
- Sugar
- 19 g
- Sodium
- 325 mg
Values are estimates based on USDA FoodData Central and vary with brands and portioning.
Chef notes
Drying the wedges before tossing is what makes them crisp — wet pumpkin steams instead of browning. A single layer with space between wedges matters more than the exact time, so cook a second batch rather than piling them in.
Substitutions
- Sugar pumpkin — butternut squash, cut into 3/4-inch sticks
- Honey — maple syrup
- Smoked paprika — 1/2 teaspoon sweet paprika plus a pinch of cumin
Serving suggestions
Serve as a game-day snack with the chilli honey on the side for dipping, or alongside grilled chicken or a grain bowl.
Storage
Best eaten fresh. Refrigerate leftovers up to 2 days in an airtight container.
Reheating
Re-crisp in the air fryer at 400°F (200°C) for 3 to 4 minutes. The microwave makes them soft.
Equipment
- Air fryer
- Large bowl
- Small saucepan or microwave-safe bowl
Variations
- Garlic-parmesan: swap the chilli honey for 2 tablespoons grated parmesan and 1 teaspoon Italian seasoning
- Maple chipotle: use maple syrup with 1/2 teaspoon chipotle powder instead of honey and chilli flakes
Why it works
Cornstarch gives the wedges a dry, starchy coating that crisps fast in the air fryer's hot circulating air, while the short high-heat cook caramelizes the pumpkin's natural sugars before the flesh goes soft. The chilli honey lands sweet-heat contrast on every bite.
Frequently asked questions
Can I use canned pumpkin for this?
No. Canned pumpkin is a puree and has no structure to crisp. Use fresh sugar pumpkin or butternut squash cut into firm wedges.
Why are my wedges soggy instead of crisp?
They were crowded or wet. Pat the wedges very dry and cook in a single layer with space between them; cook in batches rather than piling them in.
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