Peanut Free Air Fryer Coconut Chicken Wings
Crispy, golden wings with a sticky, fragrant glaze — this air fryer recipe delivers serious crowd-pleasing flavor without a single peanut or tree-nut ingredient in sight. 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 deep-frying or mystery coatings. For anyone navigating peanut allergies, store-bought sauces and marinades are often a minefield of hidden ingredients, so making your own glaze from scratch is a genuinely smart move. Here, the sauce comes together from coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger — bold, tangy, and completely transparent about what's in it. The arrowroot slurry thickens everything into a glossy, clingy coating that makes each wing look like it came straight out of a restaurant kitchen. A scatter of fresh cilantro and a squeeze of lime right before serving ties the whole dish together with a bright, herby finish. Whether you're cooking for a crowd with dietary concerns or just want a weeknight wing that punches way above its weight, this one is hard to beat.
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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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