Chestnut Free Air Fryer Coconut Chicken Wings
These wings deliver serious crunch without a single compromise — golden, crispy skin from the air fryer and a glossy, tangy-sweet sauce that clings to every piece. The turmeric and ginger rub gives the chicken a warm, aromatic depth before it even hits the basket, and the coconut aminos-based sauce brings a savory, slightly sweet finish that tastes far more complex than the ingredient list suggests. For anyone navigating tree nut allergies, wings can be a surprisingly tricky category — restaurant versions often involve mystery marinades or shared fryers — so making them at home puts you fully in control. Every ingredient here is straightforward and easy to verify, with no hidden fillers or ambiguous seasonings to second-guess. The arrowroot slurry thickens the sauce beautifully without any grain-based thickeners, and a squeeze of fresh lime at the end cuts right through the richness. Scatter on some cilantro, pile them onto a platter, and watch them disappear faster than you can make a second batch.
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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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