Beef Free Crispy Chicken Wings with Garlic-Herb Glaze
Crispy, golden, and coated in a sticky garlic-herb glaze, these oven-roasted wings deliver everything you want from a great wing night without a single trace of beef in sight. The secret to that serious crunch is a combination of thoroughly dried skin, arrowroot starch, and a hot wire rack that lets air circulate all the way around each piece as it roasts. Coconut aminos stand in beautifully for soy sauce in the glaze, bringing a savory-sweet depth that pairs perfectly with fresh ginger, honey, and fragrant thyme. A quick reduction on the stovetop thickens everything into a glossy, spoonable sauce that clings to every wing. Tossed together right out of the oven and finished with a squeeze of lemon, these are the kind of wings that disappear fast. Whether you're feeding a crowd or just treating yourself, this recipe is straightforward, satisfying, and completely free of any beef-derived ingredients or sneaky additives.
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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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