Gut Friendly Air Fryer Coconut Chicken Wings
Crispy, golden wings with a glossy, tangy-sweet glaze — this recipe delivers serious crowd-pleasing flavor while keeping every ingredient intentionally clean and gut-supportive. The wings are tossed in melted coconut oil with turmeric and ginger before hitting the air fryer, two ingredients long celebrated for their soothing, anti-inflammatory properties. Cooking them at high heat in the air fryer means you get genuinely crispy skin without any seed oils or mystery coatings that can sneak into restaurant or store-bought versions. The sauce swaps out soy for coconut aminos, skips refined thickeners in favor of arrowroot starch, and uses apple cider vinegar and honey to build a bright, balanced glaze that's as easy on the gut as it is on the taste buds. Fresh garlic and grated ginger bloom in coconut oil before the sauce comes together, layering in even more depth and digestive-friendly goodness. A squeeze of lime and a handful of cilantro at the end keep things fresh and vibrant. Whether you're feeding a crowd or meal-prepping for the week, these wings prove that eating with your gut in mind never has to feel like a compromise.
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!