Turkey Free Air Fryer Coconut Chicken Wings
Crispy, golden chicken wings with a sticky, fragrant glaze — this air fryer recipe delivers serious crowd-pleasing energy without a single ingredient that comes from a turkey. The wings get tossed in melted coconut oil, turmeric, and ginger before hitting the air fryer, which means the skin crisps up beautifully while the inside stays juicy and tender. The real magic is the sauce: coconut aminos, apple cider vinegar, honey, garlic, and fresh ginger come together in a quick pan sauce thickened with arrowroot starch, giving you that glossy, restaurant-style coating without any soy or cornstarch. Every component here is straightforward and intentional, so there's no guesswork about what's actually in your food. Finish with a scatter of fresh cilantro and a squeeze of lime and you've got a platter that looks like you spent way more time on it than you did. Whether you're feeding a crowd or just treating yourself on a weeknight, these wings are the kind of recipe you'll come back to again and again.
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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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