Emulsifier Free Coconut Honey Garlic Chicken Wings
Sticky, golden, and packed with bold flavor, these 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 from whole-food ingredients you can actually pronounce, which makes it a genuinely satisfying find when you're trying to avoid the emulsifiers and additives that sneak into so many store-bought sauces and marinades. Coconut aminos stand in beautifully for soy sauce, delivering that deep savory backbone without any of the usual label concerns, and arrowroot starch thickens the glaze cleanly without the need for any processed stabilizers. A wire rack and a hot oven do the heavy lifting on crispiness, so there's no deep-frying required — just a flip halfway through and you're on your way to seriously crunchy results. The double-bake finish, where the glazed wings go back in for a few minutes, sets everything into a lacquered, slightly sticky coating that looks like it came from a restaurant. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole plate and make it feel a little fancy for something this easy to pull off.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!