Pork Free Coconut Honey Garlic Chicken Wings

These wings hit every note you want — crispy, sticky, garlicky, and just sweet enough from the raw honey glaze. Baking them on a wire rack at high heat lets the hot air circulate all the way around, so the skin crisps up beautifully without a drop of frying oil. The glaze is built from coconut aminos and fresh garlic, giving you that deep, savory-sweet punch you'd expect from a restaurant-style wing without any soy sauce or mystery additives. Arrowroot starch thickens the sauce quickly and cleanly, so it clings to every piece instead of sliding right off. A final few minutes back in the oven sets the glaze into that irresistible lacquered finish. The turmeric and ginger in the dry toss add a subtle warmth that makes the whole thing feel a little more complex than your average wing night. Finish with a squeeze of lemon and a handful of fresh parsley and you've got a plate that looks as good as it tastes.

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