Celery Free Coconut Honey Garlic Chicken Wings

Sticky, golden, and packed with bold flavor, these oven-baked wings hit every note you want — crispy skin, fragrant garlic, a touch of heat from fresh ginger, and a glossy honey glaze that clings to every bite. The whole recipe is built around clean, straightforward ingredients, so there's no need to scan labels for hidden celery seed, celery salt, or celery extract that sneak into so many store-bought sauces and spice blends. Coconut aminos stand in beautifully for soy sauce, delivering that savory depth without any of the usual concerns, and arrowroot starch thickens the glaze into something genuinely restaurant-worthy. Baking the wings on a wire rack is the real secret to getting that deep, crackling skin without a drop of oil beyond the initial coconut oil toss. The double-bake method — finishing the glazed wings in the oven for a few extra minutes — sets everything into a sticky, caramelized coating that holds up even when you're passing the platter around. A squeeze of lemon and a handful of fresh parsley at the end keep things bright and fresh. These are the kind of wings that disappear fast, so you might want to double the batch.

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