Yeast 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 single ingredient that could trigger yeast-related concerns. Conventional wing sauces and marinades are notorious for sneaking in soy sauce, malt vinegar, or fermented condiments, but this one sidesteps all of that by leaning on coconut aminos and apple cider vinegar instead. The result is a deeply savory, slightly sweet sauce that tastes like it came from a restaurant kitchen. Turmeric and ginger coat the wings before they even hit the air fryer, building warm, aromatic depth right into the skin. The arrowroot-thickened glaze clings beautifully to every flat and drumette, so you get that saucy, lacquered finish in every bite. A squeeze of fresh lime and a handful of cilantro at the end brighten the whole dish and make it feel genuinely special. Whether you're cooking for a crowd or just treating yourself, these wings are proof that eating with restrictions doesn't mean settling for less.
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!