Pecan Free Air Fryer Coconut Chicken Wings
These wings deliver serious crunch and bold, layered flavor — golden and crisp from the air fryer, then tossed in a glossy sauce built on coconut aminos, honey, apple cider vinegar, and fresh garlic and ginger. The turmeric and ground ginger in the dry toss give the skin a warm, aromatic depth before the sauce even enters the picture. Arrowroot starch thickens everything naturally, so the coating clings to every flat and drumette without any gummy, starchy aftertaste. The whole process is straightforward: dry the wings well, air fry in batches for maximum crispiness, and whip up the sauce while they cook so everything comes together at once. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole dish and make it feel genuinely restaurant-worthy. There are no tree nuts anywhere in the ingredient list, so anyone navigating nut allergies can dig in without scanning labels or second-guessing the sauce. Whether you're serving these as a weeknight dinner or a crowd-pleasing appetizer, they disappear fast.
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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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