Eggless Coconut Honey Garlic Chicken Wings
Sticky, golden, and loaded with bold flavor, these oven-baked wings hit that perfect sweet-savory note without a single egg in sight. The turmeric and ginger rub gives the skin a gorgeous color and warmth before the wings even meet the glaze, and baking them on a wire rack means you get genuinely crispy results straight from the oven. The glaze is where things really come alive — raw honey, coconut aminos, fresh garlic, and a touch of apple cider vinegar simmer down into something deeply fragrant and glossy, then arrowroot starch pulls it all together into a sauce that clings to every piece. Coconut aminos do a lot of heavy lifting here, delivering that savory umami depth you'd expect from soy sauce without any of the usual additives to second-guess. A quick return to the oven after glazing sets everything into a beautifully lacquered finish that looks like it came from a restaurant. Finish with fresh parsley and a squeeze of lemon and you've got a crowd-pleasing plate that's as easy to pull off on a weeknight as it is impressive enough for a game-day spread.
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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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