Dairy Free Air Fryer Coconut Chicken Wings
Crispy, golden wings with a glossy, sticky sauce — this recipe delivers everything you want from a great wing night without a drop of dairy anywhere in the process. The secret to that shatteringly crisp skin is patting the wings completely dry before tossing them in melted coconut oil, turmeric, and ginger, then letting the air fryer do its thing at high heat. No butter baste, no cream-based dip hiding in the sauce — just clean, bold flavor from start to finish. The glaze comes together on the stovetop using coconut aminos, apple cider vinegar, honey, fresh garlic, and grated ginger, thickened with a quick arrowroot slurry that clings to every piece beautifully. It hits that sweet-savory-tangy balance that makes wings genuinely hard to stop eating. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole platter and make it feel just a little fancy without any extra effort. Whether you're cooking for a crowd with dietary needs or just want a lighter wing that still tastes indulgent, this one earns a permanent spot in the rotation.
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!