Legume Free Coconut Honey Garlic Chicken Wings

Sticky, golden, and loaded with garlicky-sweet depth, these oven-baked wings are the kind of crowd-pleaser that disappears fast. The glaze comes together in one small saucepan — raw honey, coconut aminos, fresh garlic, and grated ginger simmered down into something seriously addictive, then thickened with arrowroot starch so it clings to every crispy edge. Coconut aminos stand in for soy sauce here, which is a smart swap for anyone avoiding legumes since traditional soy sauce is made from soybeans and can sneak into glazes and marinades without a second thought. The wings themselves get a turmeric-and-ginger dry coat before hitting a wire rack in a hot oven, which means the skin renders out beautifully crisp before the glaze even enters the picture. A final few minutes back in the oven sets that sticky coating into something almost lacquered. Finish with fresh parsley and a squeeze of lemon and you've got a plate that looks and tastes like it took way more effort than it did.

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