Brazil Nut Free Air Fryer Coconut Chicken Wings
These wings hit that perfect sweet-savory-tangy note that makes it genuinely hard to stop at just a few. Tossed in coconut oil with turmeric and ginger before they go into the air fryer, they come out with deeply golden, shatteringly crisp skin that rivals anything you'd get from a deep fryer — without the mess. The real magic is the glossy finishing sauce built from coconut aminos, apple cider vinegar, honey, and fresh garlic and ginger, thickened with arrowroot starch until it clings to every piece. For anyone navigating tree nut allergies, wings can be a minefield at restaurants and with store-bought sauces that often sneak in unexpected ingredients — here, every component is straightforward and easy to verify. The coconut-based ingredients used throughout are derived from coconut, which is botanically a fruit and distinct from tree nuts like brazil nuts, making this a recipe you can feel confident about. A scatter of fresh cilantro and a squeeze of lime over the finished platter keeps things bright and fresh. Whether you're cooking for a crowd or just a weeknight dinner, these wings are the kind of recipe that earns a permanent spot in the rotation.
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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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