Lupin Free Coconut Honey Garlic Chicken Wings
Sticky, golden, and loaded with garlicky-sweet flavor, these oven-baked wings are the kind of crowd-pleaser that disappears fast. A wire rack setup and a hot 425°F oven do the heavy lifting, pulling the skin into deep, crispy perfection before a glossy glaze goes on at the end. That glaze is built from raw honey, coconut aminos, fresh garlic, and grated ginger — all naturally free from the legume-based flours and additives that can sneak into store-bought sauces and marinades. Arrowroot starch thickens everything beautifully without any of the grain or legume derivatives you might find in conventional thickeners. A final few minutes back in the oven sets the glaze into something wonderfully sticky and caramelized. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got wings that feel totally indulgent while staying completely clean on the ingredient front.
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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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