Macadamia Free Air Fryer Coconut Chicken Wings
These wings hit every note you want — crispy golden skin, a sticky-savory glaze, and a warm hit of turmeric and ginger that makes them feel a little special without being fussy. The air fryer does the heavy lifting, circulating heat to get that deep, crackling exterior without any deep-frying mess. The sauce is built around coconut aminos, apple cider vinegar, and honey, so it's naturally rich and tangy with zero nuts involved at any stage of the recipe. For anyone navigating tree nut allergies, wings can be a surprisingly tricky order at restaurants where shared fryers and mystery sauces are the norm — making these at home puts you fully in control. The arrowroot slurry thickens the glaze beautifully, giving it that glossy, coat-every-piece consistency that makes wings worth the effort. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole dish and make it look like something you'd order at a seriously good spot. These are the kind of wings that disappear fast, so you might want to double the batch.
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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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