Step 1

In a bowl, combine the baking powder, garlic powder, chili powder & salt. Set aside. Pat the wings completely dry, add to a bowl & drizzle with avocado oil. Toss. Sprinkle with the seasoning mix. Toss again.

Step 2

Place the wings in the air fryer at 205°C for 20-25 minutes, flipping halfway through–you want them extra crispy. While the chicken is frying, prepare the red curry sauce.

Step 3

Remove the wings from the air fryer & place in a bowl. Drizzle with the red curry sauce. If desired, place back in the air fryer at 205°C for 3 minutes.

Step 4

Serve the wings hot alongside the coconut sauce for dipping.

Step 5

For the red curry sauce

Step 1

In a skillet, melt the butter or ghee on low heat, add all of the ingredients, excluding the lime juice, & combine. Remove from the heat & add the lime juice. Whisk well to combine.

Step 2

For the coconut dipping sauce

Step 1

In a skillet, bring the coconut milk to a low boil. Reduce to a simmer, add agave & whisk.

Step 2

Remove a tablespoon or two & place in a small bowl. Add the cornstarch & whisk.

Step 3

Pour back into the skillet while whisking. Whisk for 2-3 minutes or until thickened. Pour into a bowl to serve & garnish with toasted coconut flakes.