Artificial Food Coloring Free Crispy Chicken Wings with Garlic-Herb Glaze
These wings deliver everything you want from a game-day classic — shatteringly crispy skin, sticky-sweet glaze, and bold garlic-herb flavor — without a single drop of synthetic dye. Store-bought sauces and seasoning blends are notorious for sneaking in artificial colors, so making your own glaze from scratch is the move that keeps this dish completely clean. The golden hue here comes entirely from ground turmeric and the natural caramelization of honey, not from anything out of a dye bottle. Arrowroot starch is the secret weapon for that audible, deep-golden crunch straight from the oven, while coconut aminos and apple cider vinegar give the glaze a savory-tangy backbone that rivals any bottled wing sauce. Fresh garlic, grated ginger, and thyme leaves round everything out with real, vibrant flavor that no artificial additive could replicate. A squeeze of lemon right before serving brightens the whole plate and makes these wings feel just a little bit fancy without any extra effort.
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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.
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