Mustard Free Air Fryer Coconut Chicken Wings
These wings deliver serious crunch and a glossy, flavor-packed sauce without a drop of mustard anywhere in sight — no sneaky condiments, no label-scanning required. The dry rub of turmeric, ground ginger, and sea salt gives the skin a gorgeous golden color before it even hits the sauce, and the air fryer locks in that crispy texture fast. The sauce is where things get really good: coconut aminos bring a deep, savory sweetness, apple cider vinegar adds a bright tang, and fresh garlic and grated ginger bloom in coconut oil before everything comes together into a glossy, spoon-coating glaze thickened with arrowroot starch. It's the kind of sauce that makes you want to lick the bowl. Tossing the hot wings straight into that sauce means every flat and drumette gets completely coated, so there's no dry bite in the bunch. A squeeze of lime and a handful of fresh cilantro over the top keep things feeling light and vibrant. Whether you're cooking for a crowd or just treating yourself on a weeknight, these wings are genuinely hard to stop eating.
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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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