Seeds Free Coconut Honey Garlic Chicken Wings
Sticky, golden, and packed with bold flavor, these wings hit every note you want — crispy skin, fragrant garlic, a touch of sweetness, and a subtle warmth from turmeric and ginger. The glaze comes together in one small saucepan using raw honey, coconut aminos, and a quick arrowroot slurry to get that glossy, clingy finish without any seed-based thickeners or soy sauce. Coconut aminos is the real MVP here, delivering that savory depth you'd expect from a classic wing sauce while keeping things completely free from sesame and other seed-derived ingredients that sneak into so many store-bought glazes. The wire rack method is a smart move — hot air circulates all around each wing, so you get genuinely crispy skin straight from the oven before the glaze even goes on. A final few minutes back in the oven sets the sauce into something beautifully sticky and caramelized. Finish with a squeeze of fresh lemon and a scatter of parsley and you've got a platter that looks and tastes like serious effort, even though the process is totally approachable.
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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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