Caffeine Free Coconut Honey Garlic Chicken Wings
These wings hit every note you want — crispy, sticky, garlicky, and just sweet enough from the raw honey glaze. Coconut aminos stand in for soy sauce and bring that deep, savory umami flavor without any of the additives or hidden stimulants that can sneak into conventional wing sauces. The double-bake method is the real secret here: a long roast on a wire rack gets the skin genuinely crisp, and a quick return to the oven after glazing locks everything into a glossy, caramelized coating that clings to every piece. Fresh ginger and turmeric give the wings a warm, aromatic backbone that makes the whole kitchen smell incredible while they cook. Arrowroot starch thickens the glaze quickly and cleanly, so you get that restaurant-style consistency without any cornstarch or mystery thickeners. A squeeze of lemon and a scatter of fresh parsley at the end brighten everything up and make the platter look as good as it tastes.
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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
- 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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