Sesame Free Coconut Honey Garlic Chicken Wings
Sticky, golden, and loaded with garlicky-sweet flavor, these oven-baked wings are the kind of crowd-pleaser that disappears fast. The glaze gets its depth from coconut aminos instead of soy sauce or traditional teriyaki blends, which means you get that savory-sweet punch without any sesame or hidden soy lurking in the bottle. Raw honey and apple cider vinegar balance the richness, while fresh garlic and grated ginger make the whole sauce smell absolutely incredible as it simmers down. Arrowroot starch thickens everything into a glossy, clingy coating that sets beautifully during that final few minutes back in the oven. The wings themselves are baked on a wire rack at high heat, so the skin crisps up properly before the glaze ever touches them — no soggy bottoms here. A squeeze of lemon and a scatter of fresh parsley at the end keeps things bright and just a little fancy. Whether you're cooking for a game-day spread or a weeknight dinner, this one is 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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