AIP Friendly Coconut Honey Garlic Chicken Wings
Sticky, glossy, and deeply savory, these wings deliver everything you want from a crowd-pleasing appetizer without a single ingredient that conflicts with an autoimmune-focused way of eating. The glaze comes together from raw honey, coconut aminos, fresh garlic, and grated ginger — no soy, no nightshades, no refined sugars — so the flavor is bold and clean at the same time. Arrowroot starch steps in as the thickener, giving the sauce that gorgeous, lacquered coating that clings to every piece. Baking the wings on a wire rack at high heat first means the skin gets genuinely crisp before the glaze even touches it, which makes a real difference in the final texture. A quick return to the oven after tossing sets the glaze into something slightly sticky and caramelized rather than wet and sliding off. Turmeric and ground ginger in the dry seasoning add warmth and a subtle golden hue that makes these look as good as they taste. Serves four, and they will absolutely disappear before you have a chance to plate them properly.
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Learn more →Ingredients
4 servings
For the wings
- 2 lb chicken wings, split at the joint, tips removed
- 1 tbsp coconut oil, melted
- 1 tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the glaze
- 3 tbsp raw honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 3 tbsp coconut aminos
- 4 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp apple cider vinegar
- 1 tsp arrowroot starch
- 1 tbsp cold water
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet and set aside.
- 2
Pat the chicken wings thoroughly dry with paper towels. In a large mixing bowl, toss the wings with the melted coconut oil, sea salt, turmeric, and ground ginger until evenly coated.
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