Hazelnut Free Air Fryer Coconut Chicken Wings
Crispy, golden, and coated in a glossy sauce with serious depth, these air fryer wings deliver everything you want from a game-day plate — without a single nut 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. Tree nut allergies can make saucy wing recipes tricky since many store-bought glazes and marinades sneak in nut-based oils or flavoring blends, but every component here is built from scratch with clean, straightforward ingredients. The sauce comes together in minutes on the stovetop — coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger thickened with arrowroot starch — and it's tangy, slightly sweet, and deeply savory all at once. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel genuinely restaurant-worthy. Whether you're cooking for someone with a nut allergy or just want a reliable, flavor-packed wing recipe you can trust, this one 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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