Pregnancy Friendly Coconut Honey Garlic Chicken Wings
Sticky, golden, and loaded with warm spice, these oven-baked wings hit that perfect sweet-savory note that makes them impossible to stop eating. The glaze comes together with raw honey, coconut aminos, fresh garlic, and real grated ginger — wholesome ingredients you can actually feel good about during pregnancy, with no soy sauce or mystery additives in sight. Cooking for two (or just yourself, no judgment) while pregnant means being extra thoughtful about what goes into your food, and every component here is straightforward and intentional. The wings are baked on a wire rack at high heat and verified done with an instant-read thermometer to hit 165°F all the way through — which is exactly the kind of food-safety detail that matters most right now. Turmeric and ginger bring gentle warmth without anything overpowering, and the arrowroot-thickened glaze clings to every piece in the most satisfying way. A squeeze of fresh lemon at the end brightens the whole dish and cuts through the richness beautifully. Whether you're feeding a craving or just want a proper crowd-pleasing dinner, this one delivers without any of the shortcuts you'd rather avoid.
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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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