Shellfish Free Coconut Honey Garlic Chicken Wings
Sticky, golden, and loaded with bold flavor, these oven-baked wings hit that perfect sweet-savory note that makes it impossible to stop at just a few. The glaze comes together on the stovetop with raw honey, coconut aminos, fresh garlic, and grated ginger — a combination that caramelizes beautifully and clings to every crispy edge. Coconut aminos do the heavy lifting here in place of traditional soy-based sauces, delivering that deep umami richness without any of the usual label-reading stress. A wire rack setup and a high oven temperature mean the skin gets genuinely crisp before the glaze even goes on, so you're not sacrificing texture for flavor. The arrowroot slurry thickens the sauce quickly and cleanly, giving you that glossy, restaurant-style finish at home. A final few minutes back in the oven sets the glaze into something wonderfully sticky and slightly lacquered. Finish with a squeeze of lemon and a scatter of fresh parsley, and these wings are ready to 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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