Gelatin Free Coconut Honey Garlic Chicken Wings
Sticky, golden, and loaded with garlicky-sweet depth, these oven-baked wings deliver everything you want from a crowd-pleasing appetizer or weeknight dinner. The glaze comes together on the stovetop with raw honey, coconut aminos, fresh garlic, and grated ginger — real, recognizable ingredients with zero mystery additives. Arrowroot starch does the thickening work here instead of any animal-derived setting agents, so the sauce gets beautifully glossy and clingy without compromising the recipe for anyone avoiding gelatin. A wire rack setup in the oven means the skin gets genuinely crisp all the way around before the glaze even goes on, which makes that final sticky bake absolutely worth it. Turmeric and ground ginger in the initial coating give the wings a warm, subtly spiced base that plays perfectly against the bright tang of apple cider vinegar in the sauce. Finish with a squeeze of fresh lemon and a scatter of parsley, and these wings look as good as they taste.
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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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