Almond Free Crispy Chicken Wings with Garlic-Herb Glaze
Crispy, golden chicken wings with a sticky garlic-herb glaze are the kind of crowd-pleaser that disappears from the plate before you've even sat down. The secret to that serious crunch is a combination of thoroughly dried skin, arrowroot starch, and a hot oven with a wire rack — no deep fryer, no fuss. Coconut aminos and honey form the base of a glaze that's savory, slightly sweet, and fragrant with fresh garlic, grated ginger, and thyme, all cooked down until it clings beautifully to every wing. Many store-bought sauces and seasoning blends sneak in nut-derived ingredients or are processed on shared equipment, so making this glaze from scratch means you know exactly what's in it. The ingredient list is clean and straightforward — nothing here that raises a red flag for anyone avoiding tree nuts. A squeeze of fresh lemon right before serving brightens everything up and cuts through the richness of the glaze in the best possible way. Whether you're feeding a crowd or just treating yourself on a weeknight, these wings deliver serious restaurant-level flavor with total peace of mind.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the wings
- 2 ½ lb chicken wings, split at the joint, tips removed
- 3 tbsp arrowroot starch
- 1 tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil, melted
For the glaze
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 3 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 tbsp fresh thyme leaves
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Position a rack in the upper third of the oven and preheat to 425°F (220°C). Set a wire rack inside a large rimmed baking sheet and lightly grease the rack with a little coconut oil.
- 2
Pat the chicken wings thoroughly dry with paper towels — the drier the surface, the crisper the skin. Place them in a large mixing bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!