Lactose Free Air Fryer Coconut Chicken Wings
Crispy, golden wings with a glossy, sticky sauce — this air fryer recipe delivers everything you want from a great wing without a single drop of dairy anywhere in the mix. The wings get tossed in melted coconut oil with turmeric and ginger before hitting the air fryer, which means the skin crisps up beautifully on its own without any butter-based shortcuts. For anyone who has had to skip the classic buttery buffalo sauce at parties, this coconut aminos glaze is genuinely exciting — tangy from apple cider vinegar, subtly sweet from honey, and thickened with arrowroot starch so it clings to every piece. The sauce comes together in just a few minutes on the stovetop while the wings finish cooking, making the whole process feel surprisingly seamless. Fresh garlic and grated ginger bloom in coconut oil before the liquids go in, and that step alone makes the kitchen smell incredible. A squeeze of lime and a handful of cilantro at the end brighten everything up and give the platter a vibrant, restaurant-worthy finish.
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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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