Paleo Air Fryer Coconut Chicken Wings

Total time40 min

Prep time15 min

Cook time25 min

4.7

(5)

Crispy, golden wings with a sticky, fragrant glaze — this is the kind of crowd-pleasing recipe that makes it easy to forget you're eating clean. The wings get tossed in melted coconut oil, turmeric, and ginger before hitting the air fryer, which drives off moisture fast and delivers that deep, crackling skin without a drop of vegetable oil or any grain-based coatings. The sauce is where things really shine: coconut aminos stand in for soy sauce, arrowroot starch thickens the glaze naturally, and a hit of apple cider vinegar keeps everything bright and balanced. Honey rounds it all out with just enough sweetness to make the sauce cling beautifully to every piece. Fresh ginger and garlic bloom in coconut oil before the liquids go in, building a savory base that tastes far more complex than the ingredient list suggests. A scatter of cilantro and a squeeze of lime at the end lifts the whole platter and makes it feel genuinely restaurant-worthy. Whether you're meal prepping or feeding a crowd, these wings are the kind of recipe you'll come back to again and again.

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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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