Beef Free Air Fryer Coconut Chicken Wings
Crispy, golden wings with a sticky-sweet glaze are always a crowd-pleaser, and this air fryer version delivers serious flavor without a single trace of beef in sight. The wings get tossed in melted coconut oil, turmeric, and ginger before hitting the air fryer, which means the skin crisps up beautifully while the spices build a warm, fragrant base. The real star is the sauce — coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger come together in a quick pan sauce that's thickened with arrowroot starch until it's glossy and perfectly clingy. Coconut aminos do a lot of heavy lifting here, bringing that savory-sweet depth you'd expect from a soy-based sauce but with a cleaner ingredient list that works for a wide range of dietary needs. Once the wings come out of the fryer, they get tossed straight in the sauce so every piece is coated from tip to tip. A scatter of fresh cilantro and a squeeze of lime over the top takes the whole platter somewhere bright and a little tropical. These are the kind of wings that disappear fast, so you might want to make a double batch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!