Barley Free Air Fryer Coconut Chicken Wings
Crispy, golden, and glazed in a sticky-sweet sauce, these air fryer wings deliver serious crowd-pleasing flavor without a trace of gluten-containing grains. The turmeric and ginger rub gives the skin a gorgeous deep color and warm, aromatic depth before the wings even hit the sauce. Coconut aminos stand in for traditional soy sauce here, bringing that savory, slightly sweet umami punch while keeping the ingredient list completely free of barley and wheat derivatives — a common hidden culprit in many bottled sauces and marinades. Arrowroot starch thickens the glaze to a glossy, clingy consistency that coats every wing beautifully. The air fryer does the heavy lifting on texture, blasting the skin to a satisfying crisp without deep frying. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel just a little fancy for something this easy to pull off.
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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
- 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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