MSG 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. The glaze comes together with coconut aminos instead of conventional soy sauce, which is a smart swap since standard soy sauce and many bottled wing sauces are common sources of hidden additives. Raw honey and apple cider vinegar bring a bright, balanced sweetness, while fresh garlic and grated ginger do all the heavy lifting on flavor — no flavor enhancers needed. A wire rack setup in the oven is the secret to genuinely crispy skin without any deep frying, and the arrowroot slurry thickens the glaze into something glossy and clingy that coats every piece beautifully. The turmeric and ground ginger in the dry toss give the wings a warm, earthy depth before they even hit the glaze. Finished with a scatter of fresh parsley and a squeeze of lemon, these wings taste like something you'd order at a restaurant — except you know exactly what went into them.
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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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