Pecan Free Coconut Honey Garlic Chicken Wings
These wings bring serious flavor without a single nut in sight — just bold, sticky, golden goodness that's hard to resist straight off the rack. The glaze is built from raw honey, coconut aminos, fresh garlic, and grated ginger, simmered down into something glossy and deeply savory with just the right amount of tang from apple cider vinegar. Arrowroot starch thickens everything naturally, so the sauce clings to every crispy edge without any fuss. The wings themselves get a turmeric-and-ginger rub before hitting a high oven, which means the skin comes out crackling and deeply golden before the glaze even enters the picture. That double-bake finish — glazed wings back on the rack for a few final minutes — is what takes them from good to genuinely addictive. A scatter of fresh parsley and a squeeze of lemon at the end cuts through the richness and makes the whole plate pop. Whether you're feeding a crowd or just treating yourself, these are the kind of wings that disappear fast.
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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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