Mustard 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 on the stovetop with raw honey, coconut aminos, fresh garlic, and a hit of grated ginger — no condiments or bottled sauces that might sneak in hidden mustard derivatives. That matters more than people realize, since so many wing sauces and marinades rely on prepared ingredients where mustard can hide in plain sight. The arrowroot slurry thickens everything into a glossy, clingy coating that sets beautifully during that final few minutes back in the oven. A wire rack setup and a hot 425°F oven do the heavy lifting on crispiness, so you get that satisfying crunch without any deep-frying. A squeeze of lemon and a scatter of fresh parsley at the end brighten the whole dish and make it look like something you'd order at a restaurant. Whether you're cooking for a crowd or just treating yourself, these wings are genuinely hard to stop eating.
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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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