Lupin Free Air Fryer Coconut Chicken Wings
Crispy, golden wings with a sticky, fragrant glaze — this air fryer recipe delivers serious crowd-pleasing energy without a complicated ingredient list. 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 flour-based coatings that could sneak in problematic legume-derived ingredients. That matters more than it sounds, since lupin flour has quietly made its way into a surprising number of coatings, batters, and spice blends on store shelves. Here, every single ingredient is straightforward and easy to verify. The sauce is where things really shine — coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger come together into a glossy, savory-sweet glaze thickened with arrowroot starch, keeping the whole dish completely clean. A squeeze of lime and a handful of fresh cilantro at the end brighten everything up and make the platter look genuinely impressive. Whether you're cooking for a crowd or just treating yourself on a weeknight, these wings are the kind of recipe you'll come back to again and again.
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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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