Soy 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 drop of soy in sight. The secret weapon here is coconut aminos, which brings that deep, savory-sweet punch you'd expect from a classic wing sauce while keeping the whole dish completely soy-free. Turmeric and ginger in the dry toss give the skin a gorgeous color and warm spice before the wings even hit the basket, and the high-heat air fry locks in a satisfying crunch that's hard to beat. The glossy finishing sauce comes together fast on the stovetop — garlic, fresh ginger, apple cider vinegar, honey, and a quick arrowroot slurry to thicken everything into a lacquer-like coating that clings to every flat and drumette. A squeeze of lime and a handful of fresh cilantro at the end brighten the whole plate and make it look like something you'd order at a restaurant. Whether you're cooking for a crowd or just treating yourself, these wings are proof that skipping soy doesn't mean skipping flavor.
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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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