Pork Free Air Fryer Coconut Chicken Wings
Crispy, golden wings with a glossy, sticky glaze — this air fryer recipe delivers serious crowd-pleasing energy without a single drop of pork or pork-derived 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 breading or fuss. The real star is the sauce: coconut aminos stand in for soy sauce and bring that deep, savory-sweet flavor while keeping everything clean and pork-free, which can be surprisingly hard to guarantee with store-bought wing sauces. A splash of apple cider vinegar and a spoonful of honey balance the garlic and fresh ginger into something that tastes way more complex than the ingredient list suggests. Arrowroot starch thickens the glaze quickly so it clings to every piece instead of pooling at the bottom of the bowl. Finish with fresh cilantro and a squeeze of lime and you've got a platter that looks like it came from a restaurant — no compromises required.
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!