Citrus Free Coconut Honey Garlic Chicken Wings
Sticky, golden, and packed with bold flavor, these oven-baked wings deliver everything you want from a crowd-pleasing appetizer or weeknight dinner. The glaze is built from raw honey, coconut aminos, fresh garlic, and grated ginger ā a combination that caramelizes beautifully in the oven and clings to every crispy edge. Coconut aminos do a lot of heavy lifting here, bringing that savory, umami-rich depth without any soy or citrus-based sauces that can sneak into store-bought wing glazes. The arrowroot slurry thickens everything into a glossy, restaurant-worthy coating that sets perfectly during that final few minutes in the oven. Baking on a wire rack means the skin gets genuinely crisp all the way around ā no soggy bottoms, just deep golden crunch under all that sticky glaze. The lemon wedges listed for serving are completely optional, so skipping them keeps the dish fully free of citrus without sacrificing a single bit of flavor. These wings are the kind of thing people hover around the plate for, and nobody needs to know how simple they were to pull off.
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Learn more āIngredients
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
- Ā½ tsp ground turmeric
- Ā¼ 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)
Can be omittedlemon
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°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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