Wheat Free Air Fryer Coconut Chicken Wings
These wings deliver serious crunch and a glossy, flavor-packed sauce without a trace of wheat anywhere in the recipe. The secret to that shatteringly crisp skin is the air fryer combined with a thorough pat-dry and a light coating of coconut oil — no flour dredge needed, and no compromise on texture. Turmeric and ginger in the dry rub give the wings a warm, golden color and a subtle depth before they even hit the sauce. That sauce is where things really get exciting: coconut aminos stand in beautifully for soy sauce, bringing a savory-sweet richness, while apple cider vinegar and fresh garlic keep it bright and bold. Arrowroot starch thickens everything into a glossy glaze that clings to every piece, so you get full flavor in every bite. A squeeze of lime and a handful of fresh cilantro at the end pull the whole dish together with a little freshness. Whether you're cooking for 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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