Nutmeg Free Air Fryer Coconut Chicken Wings
Crispy, golden, and coated in a glossy sauce with serious depth, these air fryer wings are the kind of crowd-pleaser that disappears fast. The dry rub of turmeric and ground ginger gives the skin a warm, aromatic kick before it ever hits the basket, and the high heat of the air fryer does the rest — producing that satisfying crunch without a drop of frying oil. The sauce is where things really shine: coconut aminos bring a savory, slightly sweet base, apple cider vinegar adds brightness, and fresh garlic and grated ginger layer in heat that feels alive rather than dusty. Arrowroot starch thickens everything into a glossy glaze that clings to every wing without turning sticky or heavy. Every single ingredient here is naturally free of nutmeg, so there's no need to audit spice blends or second-guess store-bought sauces — the whole recipe is built from scratch with clean, straightforward components. A squeeze of lime and a handful of fresh cilantro at the end lift the whole dish and make it feel finished without any extra effort. These are the wings you'll want on rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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).
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!