Celery Free Air Fryer Coconut Chicken Wings
Crispy, golden wings with a glossy, tangy-sweet glaze — this air fryer recipe delivers serious crowd-pleasing energy without a single stalk of celery or celery-derived ingredient anywhere 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 without any breading or fuss. While the wings cook, a quick stovetop sauce comes together using coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger — all thickened with arrowroot starch for that perfect glossy, clingy coating. For anyone who has to scan ingredient labels carefully, this recipe is a genuine relief because every component is straightforward and easy to verify. The flavor profile is bold and a little tropical, with warm spice from the turmeric and ginger balanced by the bright acidity of the vinegar and lime. A scatter of fresh cilantro and a squeeze of lime over the finished platter takes the whole thing from weeknight dinner to something you'd genuinely be proud to serve guests.
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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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