Seed Oil Free Air Fryer Coconut Chicken Wings
Crispy, golden wings with a glossy, tangy-sweet glaze — this recipe delivers everything you want from a great wing without a drop of industrial vegetable or seed oil in sight. Every step relies on coconut oil instead, which means you get rich flavor and a beautifully crisped skin while keeping the ingredient list completely clean. The air fryer does the heavy lifting here, driving off moisture and building that deep, crackling exterior that's so hard to achieve at home without a deep fryer full of questionable oil. The sauce is where things really shine — coconut aminos, apple cider vinegar, honey, fresh garlic, and grated ginger come together into something sticky and complex, thickened naturally with arrowroot starch rather than any processed thickener. A squeeze of lime and a handful of fresh cilantro at the end cut through the richness and make the whole platter feel bright and restaurant-worthy. These are the kind of wings you'll want to make on repeat, whether you're cooking for a crowd or just treating yourself on a weeknight.
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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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