AIP Friendly Air Fryer Coconut Chicken Wings
Crispy, saucy chicken wings that actually fit an elimination-style protocol sound almost too good to be true — but this recipe pulls it off without any shortcuts or sketchy substitutions. The wings get coated in melted coconut oil, turmeric, and ground ginger before hitting the air fryer, which drives the skin to a deep golden crisp without any seed oils, nightshade spices, or grain-based coatings. While the wings cook, a quick pan sauce comes together from coconut aminos, apple cider vinegar, honey, fresh garlic, and grated ginger — all protocol-friendly ingredients that deliver a genuinely bold, tangy-sweet flavor. Arrowroot starch thickens the sauce into something glossy and cling-worthy, so every wing gets properly coated rather than just drizzled. The whole batch serves four, making it an easy weekend crowd-pleaser or a satisfying game-day spread that nobody has to opt out of. A scatter of fresh cilantro and a squeeze of lime over the top adds brightness that makes the whole platter feel restaurant-worthy. It's the kind of recipe that reminds you comfort food doesn't have to be complicated — or compromised.
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Learn more →Ingredients
4 servings
For the wings
- 2 lb chicken wings, split into flats and drumettes, tips removed
- 1 tbsp coconut oil, melted
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
For the sauce
- ¼ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~3/4 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp arrowroot starch
- 1 tsp coconut oil
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Pat the chicken wings thoroughly dry with paper towels. In a large bowl, toss the wings with the melted coconut oil, sea salt, turmeric, and ground ginger until evenly coated.
- 2
Arrange the wings in a single layer in the air fryer basket, working in batches if needed to avoid crowding. Air fry at 400°F (205°C) for 12 minutes, then flip the wings with tongs and cook for another 10–13 minutes, until the skin is deep golden and crisp and an instant-read thermometer inserted into the thickest part of a drumette (not touching bone) reads 165°F (74°C).
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